Vegan Chick'n Parmesan
Prep time
Cook time
Total time
Crispy, amazing Vegan Chick'n Parmesan with made-from-scratch vegan chickpea patties. Delicious, hearty, nourishing, and ready in 45 minutes!
Recipe type: Main Course
Cuisine: Vegan, Italian
Serves: 4 servings
  • Chickpea Patties
  • 1 can chickpeas
  • 2 Tbsp olive oil + ⅓ cup for pan frying
  • ⅔ cup Italian bread crumbs
  • 1 cubes vegan chicken bouillon
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • 1 tbsp lemon juice
  • 1 tbsp tamari
  • 1 tbsp water
  • ⅔ cup gluten
  • Coating
  • 1 cup Italian breadcrumbs
  • 3 tbsp corn starch
  • ¼ tsp sea salt
  • 2 cups marinara
  • 1 cup vegan mozzarella
  • ¼ cup fresh basil
  1. Preheat the oven to 375 F. Drain and rinse the chickpeas, reserving the liquid (aquafaba) in a shallow bowl.
  2. Mash the chickpeas with 2 Tbsp olive oil until no whole chickpeas are left, but still leaving some chunky pieces. Add the bread crumbs, bouillon, Italian seasoning, garlic powder, sea salt, tamari, water, and lemon juice. Mix with a fork or your hands until just combined.
  3. Sprinkle in the gluten. Knead the dough with your hands until gluten strings form, about 2-3 minutes. Add more gluten 1 Tbsp at a time if the dough feels too wet and sticky. Add a small amount of water or olive oil if it's seems dry.
  4. Put a large cast iron skillet over medium heat. Form the dough into patties using small handfuls of dough. Press the patty into a shape slightly larger than the size of your palm, about ½" thick.
  5. In a shallow bowl, whisk together the breadcrumbs, cornstarch, and salt.
  6. Pour enough olive oil to cover the bottom of the skillet, about ⅓ cup depending on the size of your skillet. Working quickly so the oil doesn't burn, coat the chickpea patties in the aquafaba, then dip them into the breadcrumb mixture. To keep your fingers from becoming too sticky, use a fork to transfer the patty from the aquafaba to the breadcrumbs, then use a dry hand to sprinkle breadcrumbs and coat the patty. Transfer the battered chickpea patties to the skillet with a fork.
  7. Pan fry each patty until golden brown, about 2 minutes on both sides. Place the skillet into the oven (this only works with cast iron) and bake for 25 minutes. Flip halfway.
  8. When the chickpea cutlets have about 10 minutes left, pour the marinara over the cutlets then add the mozzarella and finish baking.
  9. Serve over a bed of pasta with extra marinara or with a simple side salad. Enjoy!
You can skip the frying step and simply bake the chickpea cutlets. Add an extra 5 minutes to bake time if you choose this step.

If you're not using a cast iron pan, transfer the pan-fried cutlets to a baking sheet before baking.

I love using homemade cashew mozzarella for this recipe, but any vegan mozzarella will taste great!
Recipe by Carrots and Flowers at