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Fried ‘Chicken’ [Vegan]

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TVP is short for Textured Vegetable Protein, it’s available in different forms: chunks, slices, bolognese, and many more. I like them because they are versatile, have a great “meaty” texture and are quick to prepare (they cook rather quick!). The TVP slices in this recipe are wrapped in rice paper wrappers which makes an awesome crispy skin. Depending on the size of your rice paper wrappers you’ll have more or less skin. But I have to say – these are weirdly and amazingly awesome! The skin reminded me so much of fried chicken – I’ve never had anything that similar on a vegan basis – for real!

Vegan Fried 'Chicken'

This Recipe is :

Dairy Free Vegan




For the ‘Chicken’:

  • 6 TVP “chicken” slices
  • 6 rice paper wrappers
  • 2 teaspoons canola oil

For the Egg Replacement:

  • 3 tablespoons besan/chickpea flour
  • 3 tablespoons + 1 teaspoon water
  • 1/8 teaspoon sriracha
  • 1/2 teaspoon Kala Namak (gives it an eggy taste, replace with salt if don’t want to use it)

For the Flour Coating:

  • 3 tablespoons all-purpose-flour
  • 2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon paprika powder
  • 1/2 teaspoon dried & cut rosemary


  1. Heat enough water in a big pot and toss the TVP slices in there once it’s boiling. When the TVP slices are soft, drain them, press gently the water out of them. Leave this step out, if you use instead of the TVP slices other fake meats that don’t need some cooking.
  2. In a small bowl mix all the ingredients for the egg-replacement (the mixture should be egg-like, add more or less water if you need to).
  3. In another small bowl mix all the ingredients for the flour coating.
  4. Soften the rice wrappers by placing one by one in a shallow plate filled with water – they’ll be soft in a few seconds to half a minute.
  5. Flatten the rice paper on a clean, lightly wet surface and add one TVP slice in the middle. Wrap it in. Repeat for every TVP slice.
  6. First place the TVP slices in the egg replacement, turn them, and put them in the flour coating – turn them again so that they’re coated evenly. Repeat for the others.
  7. When all TVP slices are coated you can put them in a hot pan with about 2 teaspoons of canola oil – the bottom should be covered with enough oil. Turn once the side is nicely browned.
  8. Once both sides have a nice golden color, they’re done!

Nutrional Information

Total Calories: 607 | Total Carbs: 49 g | Total Fat: 26 g | Total Protein: 62 g | Total Sodium: 2377 g | Total Sugar: 14 g

(Per Serving) Calories: 202 | Carbs: 16 g | Fat: 9 g | Protein: 21 g | Sodium: 792 g | Sugar: 5 g


If you don’t have any access to TVP slices, can easily sub it with some other fake meats that are available where you live. But keep in mind, that some of these fake meats don’t need any boiling so just leave out the first step!




Bianca Haun is the food blogger behind Elephantastic Vegan, through which she shares her favorite plant-based recipes. Some of them are healthy, some are ridiculously decadent, some are gluten-free, some are nut-free or low in fructose but all of them have one thing in common: they’re delicious! She’s the type of vegan who brings food to parties and get-togethers, so of course you’ll find suitable party and potluck recipes on the blog as well.



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2 comments on “Fried ‘Chicken’ [Vegan]”

Click to add comment
11 Months Ago

Doesn\'t TVP have gluten in it?

Kat Smith
19 Jul 2016

TVP is naturally gluten-free. But as a precaution for anyone with a serious gluten allergy, check the packaging to make sure that it's not processed in the same facility as something with gluten.

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