Vegan Chick’n Parmesan Ⓥ


  • 2 & 2/3 cup of garbanzo fava flour
  • 1 cup of water + a dash of veggie broth
  • 2 tsp cornstarch
  • The following are optional, but this was what I used: make it your own flavor if you want by adding more or less of any:
  • 1 tsp vegan chickenless seasoning
  • 1 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • pinch of cumin, paprika, salt & pepper
  • Vegan Panko or bread crumbs (I used about a cup of plain ones & added seasonings):
  • 1/2 tsp garlic salt
  • 1/2 tsp parsley
  • Pinch paprika, salt and pepper
  • vegetable oil for frying
  • 1 cup marinara sauce of choice
  • 1/2 cup vegan Mozzerella shred’s


1. Mix all the dry ingredients in a bowl EXCEPT for the breadcrumbs, 1/2 tsp garlic salt, 1/2 tsp parsley, pinch of paprika, salt & pepper!

2. Add the water & broth. Mix until it forms a dough. I let it sit in the fridge for about 10 minutes then separate into 4 even balls of dough. 

3. Use a flat pan with edges, mix the Panko and spices and add a ball to the pan. Press the patty down to get some crumbs on both sides and flatten it into a patty shape. Flip it over a couple of times to coat it well. 

4. Preheat the oven to 425°F. Pan fry your bread crumb coated patties for a couple of minutes per side in the heated vegetable oil. Keep your eye on them! I also like to crisp them up in the air frier for a few minutes.

5. Add tomato sauce to the top of the patties & sprinkle vegan Mozzerella cheese on top. Bake for 8-10 minutes.

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