Herb-Crusted Baked Chicken Recipe
A plant-based “herb-crusted baked chicken” made with vegan protein, coated in herbs, and baked until crispy perfection. Comfort food, cruelty-free.
Ingredients
- 2 cups seitan or firm tofu, pressed
- 1 cup panko breadcrumbs
- 3 tbsp nutritional yeast
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 2 cloves garlic minced
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
- 3 tbsp olive oil or vegan butter, melted
- 2 tbsp Dijon mustard
- ½ cup unsweetened plant milk
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- In one bowl, whisk plant milk, Dijon mustard, and 1 tbsp olive oil.
- In another bowl, mix breadcrumbs, nutritional yeast, parsley, thyme, rosemary, garlic, paprika, salt, and pepper.
- Slice seitan (or tofu) into cutlet-style pieces. Dip each into wet mixture, then coat evenly with herb crust.
- Place coated pieces on the baking sheet. Drizzle lightly with remaining olive oil.
- Bake 30–35 minutes, flipping halfway, until golden brown and crispy.
- Serve hot with roasted veggies or a crisp salad.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
Vitamins & Minerals (per serving, approx.)
- Iron: 25%
- Calcium: 15%
- Vitamin B6: 12%
- Magnesium: 18%
- Potassium: 20%
Tips to Enhance Flavor
- Swap panko with crushed cornflakes for extra crunch.
- Add lemon zest to the breadcrumb mix for a citrusy lift.
- Serve with vegan gravy if you’re feeling dramatic.