Vegan Nashville Hot Chicken Sandwich
Get ready to be blown away by this Vegan Nashville Hot Chicken Sandwich—it's a game-changer! Seriously, it's just as good, if not better, than the real deal. This sandwich is all about Southern charm, packing a spicy punch, crunchy "meat," and a burst of intense umami flavor. This sandwich is perfection on a plate! Gluten-free option.
Servings: 4 Sandwiches
Calories: 1066kcal
Ingredients
CAULIFLOWER BITES:
- 1 head of Cauliflower, chopped in medium chunks
- 3 cups bread crumbs
- ¾ cup organic all-purpose flour
- 1 cup Almond milk
- ¼ cup pure maple syrup
- 1 tablespoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon sea salt + black pepper, each
NASHVILLE HOT SAUCE (VEGAN):
- ½ cup vegan butter
- ¼ cup pure maple syrup
- 2 Tbsps cayenne pepper (For less heat, reduce to 1 Tbsp!)
- 2 Tbsps organic brown sugar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tsps garlic powder
- 1 teaspoon Louisiana hot sauce
HERB AIOLI:
- ½ cup vegan mayonnaise
- 1 tablespoon minced garlic
- 1 teaspoon freshly-squeezed juice
- 1 teaspoon dried dill weeds
- ½ teaspoon dried oregano
- ½ teaspoon dried cilantro
BURGER:
- 4 organic burger buns, toasted
- Shredded red cabbage
- Dill pickles, organic
OPTIONAL SAUCE:
Instructions
TO MAKE THE CAULIFLOWER BITES:
- Preheat your oven to 450 degrees Fahrenheit and line your baking sheet with parchment paper. NOTE: Doing this step is a MUST to prevent sticking.
- In a medium bowl, add the milk, flour, maple syrup, garlic powder, salt, black pepper, smoked paprika, and red pepper flakes, and whisk together until fully combined. Set aside.
- In a separate bowl, add bread crumbs and set aside also.
- Now, dip each cauliflower into batter (shaking off any excess) and then toss into bread crumbs. Then lay each cauliflower side by side on the baking sheet (about an inch apart). Repeat until all cauliflower are coated.
- Bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough, turn on broil and bake for another 5-10 minutes.
TO MAKE THE HERB AIOLI:
- In a bowl, add together the vegan mayo, mince garlic, lemon juice, salt, dill, oregano, and cilantro and whisk until smooth and creamy. Refrigerate until ready to use. NOTE: You can also add my Vegan Ranch Dressing to these sandwiches as well!
TO MAKE THE NASHVILLE HOT SAUCE:
- Place all ingredients in a medium saucepan over medium-high heat and whisk together until it begins to boil. Reduce heat to low and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool.
- Once cauliflowers are crisp, remove from oven and toss them in the sauce until fully coated.
ASSEMBLY:
- To assemble, prepare your burger buns, top with 3-4 cauliflower bites, shredded cabbage, dill pickles, and the herb aoili sauce. Serve with your favorite side----fries, sweet potato fries, salad, or whatever.
- Bon Appetit!
Notes
- STORAGE (CAULIFLOWER BITES): Best if consumed within the same day. Store leftovers in a tightly sealed container in the refrigerator for up to 2 days. Reheat in oven when ready to serve.
- HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
- TOPPINGS: You can always add your favorite toppings such as greens, tomatoes, pineapple, etc.
Nutrition
Calories: 1066kcal | Carbohydrates: 139g | Protein: 19g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 4g | Sodium: 2161mg | Potassium: 511mg | Fiber: 7g | Sugar: 39g | Vitamin A: 2154IU | Vitamin C: 5mg | Calcium: 368mg | Iron: 8mg