Friday, July 12, 2013

Homemade Italian Herb Chick Patties (Vegan)

I admit it. I (used to) LOVE Morningstar products, especially their Chik Patties! If you have never had a Chik Pattie before, it is a breaded faux chicken pattie. They also have a few different flavors/varieties of Chik Patties such as the Italian Herb Chik Pattie. However, since transitioning to a mainly plant based diet, I have been saving Chik Patties for a special treat rather than eating them several times a week. Why you ask?

This is the ingredient list for the Italian Herb Chik Pattie. I don't know what a lot of these ingredients are so I definitely don't want to be consuming them all of the time!
So I was very excited when I saw this recipe for Baked Chickpea Burgers at VeganYumminess! Perfect healthy substitute for Chik Patties! YEAH!

Nice, huh?

I added some seasonings to the breading to make the pattie Italian Herb flavored. If you prefer a plain Chick pattie, just leave the seasonings out.

Recipe from Veganyumminess, but this recipe was inspired by VeganDad's Chickpea Burger which was modified from Isa Chandra Moskowitz's recipe, from Veganomicon, posted here.


(makes 6-8 patties depending on how big you make your patties)

Chick Pattie Dough

  • 1 can of chickpeas/garbanzo beans, rinsed and drained
  • 1 cup of bread crumbs (organic if possible)
  • 1/2 cup of whole wheat flour or gluten flour (using gluten makes it more "meaty")
  • 1 Tbsp of nutritional yeast
  • 1 vegetable bouillon cube
  • 1/2 tsp of salt
  • 1 1/2 tsp of soy sauce, tamari, or Bragg's liquid aminos
  • 2 Tbsp of Extra Virgin Olive Oil
  • 1/2 cup of water

Chick Pattie Breading

  • 1 2/3 cup of organic and/or natural cornflake cereal (I used Nature's Path Organic Flax Plus Multi bran Flakes)
  • 1 tsp nutritional yeast
  • pinch of salt
  • 1 garlic clove, minced (optional--for Italian Herb Flavor)
  • 3-4 tsp of Italian Seasoning (optional--for Italian Herb Flavor)
  • 1/3 cup of unsweetened almond milk
  • 2 tsp of cornstarch
  • 3 tsp of soy sauce, tamari, or Bragg's liquid aminos


1. Preheat oven to 350 and spray a baking sheet with olive oil.
2. In a blender or food processor, pulse your garbanzo beans until they are just crumbly. You do not want to pulverize them.
3. Transfer garbanzos to a large bowl then add in breadcrumbs, flour, yeast, salt, and bouillon. Stir to thoroughly combine.
4. Now in a small bowl, whisk your wet ingredients (soy sauce, olive oil, and water) together. Pour wet ingredients over dry ingredients (garbanzo mixture) and, again, stir to thoroughly combine. Set aside.
5. In a blender or food processor, pulse your cornflakes until they reach a breadcrumb-like texture. Transfer cornflakes to a medium bowl and add in 1 tsp of nutritional yeast, a pinch of salt, garlic, and Italian Seasoning. Set aside.
6. Next, in a medium bowl, whisk together 1/3 cup of almond milk, 2 tsp of cornstarch, and 3 tsp of soy sauce/tamari/Bragg's.
7. Gather 3 bowls on your counter: garbanzo bean mixture/chick pattie dough, cornflake mixture/ breading, and your almond milk mixture.
8. Form patties out of your chick pattie dough (you may need to add a touch more water here if the dough seems dry and the pattie isn't holding together well). Then dip pattie in the almond milk mixture followed by the breading. Place patties a few inches apart on a sprayed baking sheet. Repeat process until all chick pattie dough has been used.
9. I like to spray the tops of the patties with olive oil again just before placing them in the oven.
10. Bake patties 10 minutes then flip patties and bake an additional 10-12 minutes.

Serve hot on bread or buns with your choice of garnishes. ENJOY!

Tip: If you have leftover patties, let them cool slightly then store them in an airtight container in the fridge. They reheat well using the toaster, toaster oven, or oven.

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