These vegan chick’n burgers tastes absolutely amazing that vegans and non-vegans will love, and you won’t believe it’s NOT chicken!
These burgers are made from commonly found supermarket ingredients including soy meat, chickpeas, mushrooms and spices. And if you don’t have any chickpeas, they can easily be replaced with tofu!
Vegan Not Chick’n Burgers
- 1/4 cup soy meat big chunks are best
- 1/4 cup chickpeas sub for firm tofu (see notes)
- 1/3 bunch enoki mushrooms cut in half (see picture)
- 1 shiitake mushroom finely chopped
- 1 cube Not chick’n stock from iherb
- 1 tbsp corn starch
- 2 tbsp plain flour
- 1 tsp corn starch
- 1 tsp black pepper (adjust to taste)
- 1 pinch magic salt sub for salt & herbs of choice (adjust to taste)
- 1 tbsp olive oil for frying
- Boil dried soy meat in a pot for about 3 minutes.
- Drain and rinse thoroughly with cool water and squeeze to remove all excess water
- In a bowl, add flour, corn starch, magic salt and black pepper and mix until combined
- In a bowl add soy meat, chickpeas, mushrooms, corn starch and Not Chick’n stock (no water needed) and mix thoroughly using hands until well combined
- Form into patty shapes with hands and then coat completely with the flour coating mix
- In a fry pan, fry patties in some oil on a medium heat for about 3 minutes on each side
- Cut burger bun in half and add patty, lettuce and mayonnaise. Serve with a salad or potato chips/fries
- If substituting chickpeas for tofu, make sure you drain the tofu before hand using a tofu press or wrapping in paper towel and pressing with something heavy like some books. Please also note the patties will be a little less firm and wet than if using chickpeas. If necessary, add more corn starch to the patty mixture.
- You can even make chick’n nuggets from this recipe!!
Ingredients guide for Japan residents
Unfortunately vegan bread can be difficult to find in Japan, and is almost non-existent in supermarkets. For a list of breads found in some supermarkets across Japan visit “is it vegan? Japan” blog here . I recommend researching local bakeries – occasionally you will get lucky! Quite often there will be an allergen list showing if the product contains eggs or milk, but be careful as sometimes they like to add animal lard so you need to ask!!
Or if you have a rice cooker, you can make your own hamburger buns at home! Recipe here!
Not chick’n stock
This yummy chicken flavoured stock can be purchased from iherb for only ¥265 and can be used in many dishes including soups, pastas and of course this recipe!
The ingredients are salt, white pepper, sugar, sesame, tomato powder, parsley, onion powder, garlic powder, tarragon, chives, starch. As far as I’m aware you can purchase magic salt from most supermarkets across Japan including Aeon.
There is a variety of dried soy meats you can purchase from supermarkets in Japan. There are also many to choose from online. Below is one I purchased from Rakuten; 500g and it has lasted me forever! (But any soymeat will work)
Most supermarkets do sell chickpeas, however they usually come in small packets and are expensive. If you are lucky enough to live near an import food store (e.g., gyomu, jupiter, kaldi), you can usually buy a can for around 100-200 yen. If you don’t have that option, you can buy online. If you are an Amazon prime member you can get a good deal of 3 cans for 395 yen. For the most inexpensive option, you can buy dried chickpeas, but obviously there’s a lot more prep time required. You can buy dried chickpeas online from indojin.com along with many other very cheap options of beans and lentils.
Not chick’n nuggets
This recipe can also be made into chick’n nuggets!! Just form into nugget shapes instead of patties! Easy!