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Home » Recipes » Main Dishes

Vegan Fried TVP Chicken

Published: Jan 28, 2022 by Bianca · This post may contain affiliate links · 20 Comments

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Vegan Fried TVP Chicken
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.

Vegan Fried TVP Chicken


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.

TVP
Hydrated TVP slices or medaillons

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!

Vegan Fried TVP Chicken

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

  • TVP slices
  • cooked tvp slices
Step 1: Boil TVP slices in veggie broth (or water) until soft. Press out excess water.
rice paper, tvp slices, flour breading, egg replacement
Step 2: Soak rice paper in water.
  • tvp slices wrapped in rice paper
  • tvp slices wrapped in rice paper
Step 3: Wrap the TVP slices in rice paper.
tvp slices wrapped in rice paper
Step 4: Whisk together the ingredients for the egg replacement in one bowl. In another bowl, mix the flour with spices for the breading.
  • tvp chicken in egg replacement
  • tvp chicken in breadcrumbs
Step 5: Dip the rice paper-wrapped TVP slices into the egg replacement first. Then into the flour breading.
Vegan Fried TVP Chicken in the pan
Step 6: Lastly, pan-fry the vegan chicken until golden and crispy. This won't take long (± 4 minutes).
Vegan Fried TVP Chicken with parsley potatoes

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

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
 
 

  • 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
  • ¼ teaspoon sriracha sauce
  • ½ teaspoon kala namak (gives it an eggy taste, alternatively replace it with ¼ teaspoon salt)

Ingredients for the flour coating

  • 3 tablespoons all-purpose-flour
  • ½ teaspoons salt
  • ½ teaspoon paprika powder
  • ⅛ 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!
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Comments

    5 from 3 votes (3 ratings without comment)

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    Recipe Rating




  1. Bonnie says

    November 04, 2014 at 3:58 pm

    What a cool idea to wrap the cutlets in rice paper! I don't think I'd seen that before. They look so good.

    Reply
    • bianca says

      November 04, 2014 at 6:35 pm

      The rice paper skin always looks a little bit too real for me :D
      wrapping them in rice paper causes them to stay super soft inside. yumm.

      Reply
    • Joann Lakes says

      February 01, 2022 at 1:18 pm

      @Bonnie, I wrap my vegan sausage meat mixes with rice paper.

      Reply
  2. Melissa @ vegan does it says

    May 26, 2015 at 10:17 pm

    When I saw this on Instagram I had to come check it out...it seriously looks so much like the real thing. Really interesting use of rice papers! I think my hubby would really like them!

    Reply
    • bianca says

      May 27, 2015 at 1:09 pm

      Thank you so much Melissa! I'm such a sucker for fake meat dishes :D It's so interesting to see how others react to veganized dishes when they look and taste pretty much the same as the "real" ones!

      Reply
  3. Jennifer Harmon {Peppers and Peaches} says

    May 26, 2015 at 10:21 pm

    Oh my goodness do these look amazing! I love the rice paper "skin"! I have ye to find TVP slices in my local grocery stores but I will keep my eyes peeled so when I do I can try these out! Thanks for sharing!

    Reply
    • bianca says

      May 27, 2015 at 1:13 pm

      Thank you so much for your lovely comment, Jennifer!! The TVP slices may be really hard to find! It really depends on the location. I somehow believe they are easier available in Europe - because I see them all the time. Good luck!

      Reply
  4. Natalie @ Feasting on Fruit says

    May 28, 2015 at 1:25 am

    These look SO much like chicken I'm a little freaked out! The spicy chickpea egg replacer, the fancy black salt that I don't know how to pronounce, and the ingenious rice paper layer...wow Bianca! And the name is perfect ;)

    Reply
    • bianca says

      May 28, 2015 at 2:42 pm

      I didn't want to shock you with this one Natalie! :D The dish turned out that similar tasting and looking to the "real deal" that I had to share it! So happy you like the name! Haha. My boyfriend helped me find this one - I'm sure he's the creative one in this relationship!

      Reply
    • Kathryn Gannon says

      July 11, 2021 at 8:09 pm

      @Natalie @ Feasting on Fruit, Ka-la na-mak.

      Reply
  5. Anu-My Ginger Garlic Kitchen says

    June 05, 2015 at 12:22 pm

    This VEGAN FRIED CHICKEN looks incredible, Binaca. And what a fun idea to wrap chicken into rice papers! Beautifully presented! :)

    Reply
    • bianca says

      June 07, 2015 at 1:45 pm

      Thank you Anu! That's so nice of you!

      Reply
  6. Eibhlin says

    August 14, 2015 at 10:32 am

    Hi,

    Do you think these would work with seitan? I have some homemade chickn style seitan that I need to use up, I think if I halve them they should be around the same size as the TVP slices. Thanks!

    Reply
    • Bianca says

      August 14, 2015 at 11:26 am

      Sure! It's definitely worth a try. I can't think of anything that would speak against it. Make sure the seitan is not too thick otherwise it might not get warm enough and skip the first step if your seitan is already cooked (or steamed or simply ready to cook with). I'd love to know if it works out with seitan too if you try it :)

      Reply
      • Eibhlin says

        September 06, 2015 at 7:47 pm

        So I ended up doing something different with the seitan - but I made these with TVP steaks today - WOW. so delicious. and scarily chickenesque ;)

        Reply
        • Bianca says

          September 07, 2015 at 10:29 am

          So glad you liked it, Eibhlin! Scarily chickenesque describes it perfectly!

          Reply
  7. Gayatri says

    August 26, 2015 at 3:45 pm

    Bianca, loved the idea of using rice paper wrappers. I made tofu, spinach sandwich bites with rice paper wrapper, and will post the recipe on my blog tomorrow. Will link your post to it!

    Reply
    • Bianca says

      August 27, 2015 at 2:03 pm

      Thank you so much for stopping by Gayatri - I just checked out your post and love it! It's such a brilliant idea to use two tofu slices & fill them.

      Reply
  8. Adrianne says

    September 01, 2016 at 5:43 pm

    Hi Bianca! I don't like to use any oil, how could I make these so that they can be baked instead?

    Reply
    • Bianca says

      September 03, 2016 at 10:00 am

      Hi Adrienne. I haven't tried a oil-free version for these yet. You could try baking them in the oven, maybe brush them with water or marinade, so the rice paper doesn't get too crispy and breaks. Let me know how it turns out for you, if you give it a try :)

      Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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