Vegan Chicken Cordon Bleu Recipe
A plant-based twist on the classic dish, this Vegan Chicken Cordon Bleu features tender seitan fillets stuffed with vegan cheese and ham, coated in crispy breadcrumbs, and pan-fried to perfection. It’s indulgent, flavorful, and perfect for special occasions or weeknight treats.
Equipment
- Mixing bowls
- Pastry brush
- Cast-irons skillet
- Blender or a food processor
- Rolling Pin or a glass cup
- Digital scale
Ingredients
- 1 bouillon cube use vegan chicken flavored if possible
- 2 tbsp water
- 2 cups Panko breadcrumbs
- 1 tsp vegan poultry seasoning
- ¼ cup vegetable oil, for frying
- 3 tbsp vegan mayo
- 3 vegan cheese slices
- 160 g silken tofu drained and pat dry to remove excess moisture
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp garlic powder
- 4 vegan ham slices
- ¼ tsp black pepper
- 120 g vital wheat gluten
- ¼ tsp sea salt
- ¼ tsp smoked paprika
- 1 tbsp nutritional yeast
Instructions
- Blend silken tofu, olive oil, water, and bouillon cube until smooth and creamy.
- Combine vital wheat gluten, smoked paprika, poultry seasoning, nutritional yeast, garlic powder, salt, and pepper in a bowl.
- Add the tofu mixture and, mix with a spatula, then knead by hand until a dough ball forms (about 1 minute).
- Divide the dough into 4 pieces.
- Roll each piece into fillets (5-6 inches long and 4 inches wide).
- Layer vegan cheese and ham slices on one fillet, repeating for three layers.
- Top with another fillet and seal edges with damp fingers.
- Mix vegan mayo and Dijon mustard, then brush over the fillets.
- Coat with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a skillet.
- Fry fillets for 3-4 minutes per side until golden.
- Bake fillets at 375°F (190°C) for 15 minutes, flipping after 10 minutes.
Notes
- Avoid overmixing the seitan dough to keep it tender. Kneading too much makes it tough.
- Pat dry the tofu to control moisture and maintain dough consistency.