This vegan chicken parm sandwich is supremely satisfying and packed with big Italian-inspired flavours—and I promise you won’t miss the meat! Crispy plant-based chicken cutlets are piled with melty vegan cheese, marinara, and basil leaves. Yum!
If you’re looking for a sandwich that’s hearty and filling, look no further than this chicken parm sandwich. It’s absolutely loaded with deliciousness, from the crispy pan-fried vegan chicken to the plant-based provolone and the crusty bread. This is a sandwich you’re going to be craving ALL the time, friends!
I use my homemade vegan chicken to make the cutlets for this chicken parm sandwich, which I think makes it extra delicious. I’ve tried lots of store-bought plant-based chicken, but I always go back to that recipe because I think it has the perfect flavour and texture—plus it’s budget-friendly!
Why You’ll Love This Vegan Chicken Parm Sandwich Recipe
- It’s vegan . While you can go to most restaurants these days and order a vegan burger, a vegan chicken parm sandwich isn’t quite as easy to find. This recipe lets you enjoy it at home!
- Filling and flavourful . Make no mistake, this is a full meal in the form of a handheld sandwich! It’s hearty and sure to satisfy, with so much flavour in every bite. Literally vegan chicken parmesan in a sandwich!
- Versatile . Use your favourite plant-based cheese, swap in a store-bought crispy chicken cutlet and skip the dredging, or use homemade marinara sauce —there are lots of ways to make this recipe your own.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the chicken:
- Flour
- Vegan egg substitute – You can use flax egg or a store-bought egg replacer .
- Plant-based milk – Any variety that’s unflavoured and unsweetened.
- Breadcrumbs
- Grated vegan Parmesan – Use homemade vegan Parmesan or store-bought.
- Seasonings – Salt, garlic powder, onion powder, and Italian seasoning.
- Vegan chicken – If you use my vegan chicken recipe, slice it in half lengthwise. Or, substitute three store-bought vegan chicken breasts.
- Canola oil – Or another oil you like to use for cooking.
For the sandwiches:
- French baguette – Or sourdough sandwich rolls.
- Olive oil
- Garlic powder
- Vegan provolone – If you can’t find vegan provolone, substitute mozzarella.
- Marinara – Warm this in the microwave or on the stovetop.
- Basil leaves – For a fresh and flavourful finish!
How to Make a Vegan Chicken Parm Sandwich
- Set up your dredging station . Arrange 3 shallow bowls side by side. Add the flour to one, whisk the eggs and plant milk in another, and mix the breadcrumbs, vegan Parmesan, and seasonings in the third.
- Bread the vegan chicken . Dip the vegan chicken cutlets one at a time into the flour to coat it thoroughly, followed by the egg mixture, and finally into the breadcrumbs.
- Fry the chicken . In a large heavy-bottomed skillet set over medium-high heat, heat enough oil to go ½ inch up the sides of the pan. Add the breaded cutlets to the oil and fry for 3 minutes on both sides, or until crispy golden-brown. Transfer the fried “chicken” to a baking sheet lined with parchment paper.
- Toast the bread . Slice each baguette piece in half lengthwise. Brush the cut sides with olive oil and sprinkle with garlic powder. Place the bread cut-side-up under the broiler for 1-2 minutes until toasted.
- Melt the cheese . Place a slice of vegan provolone over each vegan chicken cutlet. Broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Assemble the chicken parm sandwiches . Place a chicken cutlet on the bottom half of each baguette piece and spoon marinara sauce over the top. Add 3 basil leaves on each sandwich, then close the sandwiches.
Tips for Success
- Make sure the chicken is evenly coated . Each of the dredging ingredients should completely cover the vegan chicken cutlets. This is how you get that perfect crispy texture!
- Fry in batches if needed . Leave plenty of space between each vegan chicken cutlet, or fry them in batches.
- Press the sandwiches together . If you’d like these chicken parm sandwiches to be more like a panini, you can set them on a cutting board and press down on them with a cast iron skillet on top.
Variations
- Gluten-free option . Use gluten-free flour and breadcrumbs. Purchase gluten-free vegan chicken cutlets (my chicken recipe is made with gluten) and swap in your favourite gluten-free bread.
- Make it spicy . Add some heat by adding red pepper flakes to the marinara sauce. Or swap the marinara for spicy arrabbiata sauce .
- Skip the faux chicken . Not a fan of vegan meat subs? Use portobello mushrooms instead of vegan chicken in this chicken parm sandwiches. Eggplant or even sliced zucchini is another option!
Serving Suggestions
This vegan chicken parm sandwich is perfect for lunch or dinner. Serve it alongside creamy tomato soup , sweet potato fries , or a fresh cucumber and tomato salad to make it a complete meal.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the sandwich in a preheated oven at 350°F until warmed through. You can also warm it up in the microwave; I recommend taking apart the sandwich and heating the filling separate from the bread.
Can I Freeze This Recipe?
I don’t recommend freezing these chicken parm sandwiches. They won’t have the same texture after freezing, thawing, and reheating.
More Vegan Sandwich Recipes
- Pinwheel Sandwiches
- Chopped Cheese Sandwich
- Caprese Sandwich with Parsley Pesto
- Vegan BLT Sandwich
- Vegan Pulled Mushroom Sandwiches
Ingredients
For the chicken:
- ½ cup flour , 60 grams
- 6 tablespoons vegan egg substitute , 92 grams (such as just egg or chickpea egg)
- 2 tablespoons plant-based milk , 30 ml
- 1 ½ cups breadcrumbs , 66 grams
- ¾ cup grated vegan Parmesan cheese , 75 grams
- ½ teaspoon salt , 3 grams
- 1 teaspoon garlic powder , 3 grams
- 1 teaspoon onion powder , 2.4 grams
- 1 tablespoon Italian seasoning , 5.5 grams
- 1 recipe Vegan Chicken , This should make 3 “chicken breasts”. Slice them in half lengthwise. You can use 3 store-bought vegan chicken breasts instead.
- Canola oil , for frying, enough to cover your pan with ½ inch oil
For the sandwiches:
- 1 French baguette sliced into 6 pieces , or 6 sourdough sandwich rolls
- 6 tablespoons olive oil , 89 ml
- 3 teaspoons garlic powder , 9 grams
- 6 slices vegan provolone
- 2 cups marinara sauce , warmed, 450 grams
- 18 basil leaves
Instructions
- Arrange 3 shallow bowls next to one another. Add the flour to one. Whisk together the eggs and plant-based milk in another, and whisk together the breadcrumbs, vegan parmesan, salt, garlic powder, onion powder, and Italian seasoning in the 3rd.
- One at a time, dip each portion of chicken into the flour to coat it thoroughly, then into the egg mixture, and finally into the breadcrumbs.
- In a large, heavy-bottomed skillet over medium-high heat, heat enough canola oil to go ½ inch up the sides of the pan. Add the breaded chicken pieces to the oil, leaving plenty of space between each piece (fry in batches if need be). Fry for 3 minutes on either side or until the breading gets nice and crispy golden-brown. Arrange the fried “chicken” pieces on a baking sheet lined with parchment paper.
- Slice each baguette piece in half, lengthwise. Brush both cut sides with olive oil and sprinkle with garlic powder. Place the bread cut side up under the broiler for 1-2 minutes or until golden brown. Remove from the oven and set aside.
- Place a slice of vegan provolone cheese on top of each portion of chicken. Broil for 1-2 minutes or until the cheese is melted and bubbly.
- Place 1 piece of chicken on the bottom half of each baguette piece and ladle marinara sauce over the top, add 3 basil leaves on each sandwich. Close the sandwiches.
Notes
Vegan Chicken Parm Sandwich
Ingredients
For the chicken:
- ½ cup flour 60 grams
- 6 tablespoons vegan egg substitute 92 grams (such as just egg or chickpea egg)
- 2 tablespoons plant-based milk 30 ml
- 1 ½ cups breadcrumbs 66 grams
- ¾ cup grated vegan Parmesan cheese 75 grams
- ½ teaspoon salt 3 grams
- 1 teaspoon garlic powder 3 grams
- 1 teaspoon onion powder 2.4 grams
- 1 tablespoon Italian seasoning 5.5 grams
- 1 recipe Vegan Chicken This should make 3 “chicken breasts”. Slice them in half lengthwise. You can use 3 store-bought vegan chicken breasts instead.
- Canola oil for frying, enough to cover your pan with ½ inch oil
For the sandwiches:
- 1 French baguette sliced into 6 pieces or 6 sourdough sandwich rolls
- 6 tablespoons olive oil 89 ml
- 3 teaspoons garlic powder 9 grams
- 6 slices vegan provolone
- 2 cups marinara sauce warmed, 450 grams
- 18 basil leaves
Instructions
- Arrange 3 shallow bowls next to one another. Add the flour to one. Whisk together the eggs and plant-based milk in another, and whisk together the breadcrumbs, vegan parmesan, salt, garlic powder, onion powder, and Italian seasoning in the 3rd.
- One at a time, dip each portion of chicken into the flour to coat it thoroughly, then into the egg mixture, and finally into the breadcrumbs.
- In a large, heavy-bottomed skillet over medium-high heat, heat enough canola oil to go ½ inch up the sides of the pan. Add the breaded chicken pieces to the oil, leaving plenty of space between each piece (fry in batches if need be). Fry for 3 minutes on either side or until the breading gets nice and crispy golden-brown. Arrange the fried “chicken” pieces on a baking sheet lined with parchment paper.
- Slice each baguette piece in half, lengthwise. Brush both cut sides with olive oil and sprinkle with garlic powder. Place the bread cut side up under the broiler for 1-2 minutes or until golden brown. Remove from the oven and set aside.
- Place a slice of vegan provolone cheese on top of each portion of chicken. Broil for 1-2 minutes or until the cheese is melted and bubbly.
- Place 1 piece of chicken on the bottom half of each baguette piece and ladle marinara sauce over the top, add 3 basil leaves on each sandwich. Close the sandwiches.
Notes
Nutrition
Vegan Chicken Parm Sandwich https://jessicainthekitchen.com/vegan-chicken-parm-sandwich/ January 24, 2024
For the perfect dairy-free butter, look no further than this homemade vegan butter recipe. You can spread it, sauté with it, bake with it, use it in frosting, and yes, you can even brown it!
We’ve been making vegan butter for about a year now and not only has it saved us tons of money making it at home, but we’ve also learned how to fully customise it for the various uses that we want. Whether it’s savoury, herbed, salted, or unsalted, I’ve got options for you.
After several tries, I settled on a version that uses cashews for my best vegan butter yet. Why cashews? After testing almonds and other ingredients, this recipe gave me the creamiest texture, the best set, the longest storage life, and it actually browned. (But don’t worry, I also have an incredible nut-free version!)
Why You’ll Love This Vegan Butter Recipe
- Budget-friendly . All of those vegan meats, cheeses, and milks really start to add up! If you’re looking for ways to make your grocery trips more affordable, making your own vegan butter (and vegan buttermilk , vegan chicken , vegan yogurt —so many options!) is a great way to do it.
- Ingredients you know . When you make vegan butter at home, you control what goes into it. You can also customise it for yourself, and let’s be real: sometimes it’s just cool making things from scratch!
- Versatile . You can use this homemade vegan butter any way you would use traditional butter—spread it on toast, sauté vegetables, bake with it, use it in frosting, and even brown it!
- Easier than you think . Making vegan butter may seem complicated, but it’s actually quite simple. This recipe uses just a handful of ingredients and it’s easy to make in large batches for future use.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Soy milk – If you can’t have soy milk, you can use full-fat cashew milk with sunflower lecithin granules. The lecithin in the cashew milk is crucial for the butter to set up.
- Refined coconut oil – You want to use refined coconut oil to keep the butter from tasting like coconut.
- Neutral oil – Such as sunflower oil, safflower oil, canola oil, or avocado oil.
- Apple cider vinegar
- Sea salt – Add up to 1 teaspoon for salted butter, but you can leave it out completely if you plan to use this vegan butter for baking.
- Nutritional yeast
- Raw cashews – Soak these for at least 4 hours, or preferably overnight. If you forget, you can boil them in water for 5 minutes on the stove top.
Can I make vegan butter without nuts?
Yes, you can! To do this, simply make the recipe as written and omit the nuts. That’s literally it. It’ll taste great and still “set up” (because of the soy milk), but you won’t be able to “brown” with it and it won’t have the same level of creaminess.
How to Make Vegan Butter
- Blend . Add all of the ingredients to a high powdered blender and blend on high speed until the cashews are smooth.
- Chill . Pour the butter mixture into a container or mould. Cover, chill, and allow the vegan butter to set completely for at least 5 hours, but preferably overnight.
- Use . Remove from the refrigerator to use, then return to the fridge afterwards. Use your homemade vegan butter any way you’d use dairy butter!
Tips for Success
- Follow the instructions . This isn’t a recipe where you can decide to skip something (other than the cashews, as described above!) or replace ingredients based on what you have; it just won’t work.
- Don’t use extra-virgin olive oil . I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil for the best results.
- Don’t use ONLY coconut oil . Coconut oil will solidify and won’t give you the desired result.
- Use room temperature ingredients . This will give you the best quality. Without room temperature ingredients, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but it will never set like regular butter.
Making Vegan Compound Butter
You can easily make this into a vegan compound butter with herbs, which is amazing with vegan cornbread muffins . After you’ve blended the butter ingredients, add about 1 to 2 tablespoons of your favourite herbs, then pour the mixture into the dish to set.
Ways to Use Vegan Butter
I’ve tried this for:
- Whipping into frosting, like my vegan chocolate frosting
- Browning (yes, you can make browned butter—just do it slowly at a lower temperature than you’d use for dairy butter)
- Sautéing, like this garlic sautéed mushrooms recipe
- Melting and drizzling over crispy smashed potatoes
- Baking and cooking
How to Store
Homemade vegan butter will last in the refrigerator for about 2-3 weeks. Store it in a butter dish or airtight container.
Can I Freeze This?
Vegan butter freezes really well, and you may want to freeze half if you know you can’t finish it within a few weeks. Wrap it tightly or store it in an airtight container for up to 3 months; thaw it in the refrigerator before using.
More Vegan Basics
- Vegan Egg Substitutes
- Best Vegan Dairy Substitutes
- Homemade Oat Milk Creamer
- Coconut Whipped Cream (2-Ingredients)
- The Best Vegan Cream Cheese
Ingredients
- 1/2 cup soy milk , room temperature, see notes for subs
- 1 cup refined coconut oil , melted
- 2 tablespoons neutral oil , such as sunflower oil, safflower oil, canola oil, or avocado oil
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt , (add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking)
- 1 1/2 teaspoons nutritional yeast
- 1/3 cup raw cashews , soaked for at least 4 hours, preferably overnight, or easily boiled for 5 minutes on the stove top*
Instructions
- Add all of the ingredients into a high powdered blender. Ensure they are all room temperature.
- Blend on high speed until completely combined and cashews are blended out. This took about 15-30 seconds in a high powdered blender like Blendtec or Kitchenaid. If you’re not using a high powered blender, blend until everything is fully blended, looking out that the mixture doesn’t get too hot as it’ll cause it to separate.
- Pour the butter into a container that you’re fine the butter taking the shape of. Cover and allow to set completely, at least 5 hours, but preferably overnight.
- Remove from fridge, use as pleased, and put back. It’s been testing for several uses including in frostings and works perfectly!
Notes
Tips and tricks for making the best vegan butter
- Follow the instructions. This isn’t a recipe to skip something or replace based on what you have; it just won’t work.
- Do NOT use extra virgin olive oil to make this. I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results.
- Don’t use only coconut oil. Coconut oil will solidify, and will not give you the desired result
- Room temperature is best for the best quality. If you don’t use room temperature, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but will never set like regular butter.
