Vegan Fried TVP Chicken

This vegan Fried TVP Chicken is made by wrapping TVP slices in rice paper, dipping them in egg replacement and flour, and lastly pan-frying them until golden and crispy.

This recipe is somehow similar to my Vegan Schnitzel recipe because it also uses the TVP slices as a base, but with the added rice paper skin and pan-fried to crispy perfection, it turns into vegan Fried TVP Chicken! And it’s a little bit insane.

TVP is short for Textured Vegetable Protein, it’s available in different forms: granule, chunks, slices, curls. I am sure you have seen them in the store! I LOVE TVP because it’s versatile, has a great “meaty” texture, and is easy to prepare (they cook rather quickly!). It also stores forever. You can read more about it in my Guide about TVP.

The TVP slices in this recipe are wrapped in rice paper wrappers which makes an awesome crispy skin. Depending on the size of your rice paper wrappers you’ll have more or less skin.

I have to say – these are weirdly and amazingly awesome! The skin reminded me so much of fried chicken – I’ve never had anything that similar on a vegan basis.

The rice paper has to be soft and flexible in order to wrap the TVP slices. I’ve placed one rice wrapper after another into a shallow plate with water. It only takes a few seconds for the paper to get soft enough.

As for the spices, I’ve used a classic ‘fried chicken’ seasoning, salt, paprika powder, and garlic powder. But you can experiment with different spices. What about tandoori masala fried chicken? Or spicy sesame fried chicken? There are endless possibilities!

How to make Vegan Fried TVP Chicken

As always, you can find the whole recipe in the box below but I want to give you an overview of the required ingredients and basic steps with step-by-step photos first.

The ingredients

You will need:

• TVP slices/medaillons – If you don’t have any access to TVP slices, you can easily sub it with some gardein or other fake meats that are available where you live. But keep in mind, that some of these fake meats don’t need any boiling so just leave out the first step!
• veggie broth (alternatively just use water)
• rice papers
• frying oil
• flours: chickpea flour, all-purpose flour
• sriracha sauce
• spices: kala namak (or regular salt), salt, paprika powder, garlic powder

The basic steps

Serve the Vegan Fried TVP Chicken with…

• Buttery Parsley Potatoes
• Homemade Crinkle Cut Fries
• Easy Broccoli Rice
• Vegan Mashed Potatoes with onions and garlic

Love it? Rate it!

I hope you will enjoy this Vegan Fried TVP Chicken as much as I did! Drop me a comment if you’ve tried it!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Vegan Fried TVP Chicken

Elephantastic Vegan

This vegan Fried TVP Chicken is made by wrapping TVP slices in rice paper, dipping them in egg replacement and flour, and lastly pan-frying them until golden and crispy.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Austrian, German, Vegan

Servings 2 people

Calories 335 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 4 TVP slices
• ▢ 2 cups vegetable broth (or water)
• ▢ 4 rice paper
• ▢ frying oil

Ingredients for the egg replacement

• ▢ 3 tablespoons besan/chickpea flour
• ▢ 3 tablespoons water
• ▢ 1/4 teaspoon sriracha sauce
• ▢ 1/2 teaspoon kala namak (gives it an eggy taste, alternatively replace it with 1/4 tsp salt)

Ingredients for the flour coating

• ▢ 3 tablespoons all-purpose-flour
• ▢ 1/2 teaspoons salt
• ▢ 1/2 teaspoon paprika powder
• ▢ 1/8 teaspoon garlic powder

Instructions

 

• In a pot, bring the veggie broth to a boil. Add the TVP slices and cook them until soft (takes about 10 minutes). Once they are soft, drain them and gently press out excess water.
• In a small bowl, whisk together the chickpea flour, water, sriracha sauce, and kala namak for the egg replacement. The mixture should be egg-like, you can add more or less water if you need to.
• In another small bowl, mix the ingredients for the flour coating: flour, salt, paprika powder, and garlic powder.
• Soften the rice paper by placing one in a shallow plate filled with water – it will be soft in 10-20 seconds.
• Transfer the softened rice paper onto a clean, lightly wet surface and add one TVP slice in the middle. Wrap it in. Repeat until you’ve wrapped all the TVP slices.
• First dip the rice paper-wrapped TVP slices in the egg replacement, turn them, then coat them in the flour breading. Then add them to a pan with frying oil (the bottom should be covered with the oil but don’t fill it too much otherwise it might spill over). Pan-fry the vegan TVP chicken on both sides until golden and crispy but this only takes about 4 minutes.
• Transfer them onto a paper towel to remove excess oil. Then you’re done!

Notes

Recipe adapted from Chef Roberto Martin (via TheOfficialHungry)

Nutrition

Calories: 335kcalCarbohydrates: 41gProtein: 8gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 3mgSodium: 2351mgPotassium: 157mgFiber: 2gSugar: 3gVitamin A: 758IUVitamin C: 1mgCalcium: 27mgIron: 3mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!