Easiest Vegan Chick’n & Pepper Sandwiches
One of my first posts on this website was for a veganized version of my mom’s Chicken and Peppers.
It was a crowd-pleasing favorite from my childhood, but the vegan version is just as good.
Today’s post seeks to take the chick’n and pepper dish and transform it into a sandwich.
I’m telling you, the bread recipe for this sandwich came out so good that I just had to share it with you!
This bread comes out so fresh and pillowy, perfect for sandwiches or even eating on its own.
It’s very simple to throw together, and the trick to getting the dough to rise super well is to put the bowl of dough in the oven (while the oven is OFF) with the oven light ON. Just a trick I picked up on my sourdough journey!
I’m certain any other vegan chicken would work in this recipe, but Wegman’s brand is by far my favorite to use. It has a great texture and comes in perfect filets (it’s about $4 a package so not a bad price either).
Use whatever you like though!
Share this recipe with your family and friends (or anyone you know that loves good food) and enjoy! From my kitchen to yours, I hope you love it 🙂
Vegan Chick’n and Pepper Sandwiches
Ingredients
Bread rolls
- 1 cup warm water (100-110F)
- 1 tbsp sugar
- 1 packet instant yeast
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp melted vegan butter
Chick'n and Peppers
- 1 package Wegman's "Don't Be Chicken" (4 patties) or other vegan chicken substitute
- 4 medium bell peppers (red, orange and/or yellow) sliced
- 1/2-1 cup Italian vinaigrette salad dressing as needed
- 1/2 cup olive oil or grapeseed/avocado oil
- 2 tbsp garlic powder
- 1 1/2 tsp seasoned salt
- 2 tsp chili powder
- 2 tbsp vegan taco seasoning
- 2 tbsp nutritional yeast
Instructions
Bread rolls
- In a large bowl, mix together the water and the sugar. Sprinkle the yeast on top of the water. Allow to sit for 5 minutes, until frothy.
- Add the flour, salt and melted vegan butter to the yeast mixture. Mix together with a wooden spoon until it comes together into a shaggy dough. Knead the dough on a clean countertop for about 5 minutes, then place into an oiled bowl. Cover and allow to rise for 2 hours (SEE NOTES).
- Punch dough the dough, then divide into 4 rolls. Place the rolls on a baking sheet lined with parchment paper and cover again. Allow to rise for another 30 minutes.
- Bake the rolls at 400F for 20 minutes, until golden brown on the tops.
Chick'n and Peppers
- Place vegan chicken patties in a small deep dish (or gallon plastic bag) with the Italian salad dressing, and place in the fridge to marinate for at least 1 hour.
- Heat a nonstick pan over medium heat, then add the marinated vegan chicken (discarding excess marinade). Cook for 3-5 minutes on each side, until golden brown and heated through. Once cool enough to handle, cut each patty into slices. Set aside for now.
- Preheat oven to 450F.
- In a large rimmed baking dish, add the sliced bell peppers, olive oil, garlic powder, seasoned salt, chili powder, taco seasoning and nutritional yeast. Toss well, until sliced peppers are evenly coated in the sauce.
- Bake the pepper mixture for 25-30 minutes, stirring halfway through cooking time, until peppers are softened. Add the vegan chicken slices to the warm pepper mixture and toss until evenly distributed.
- Serve the chicken and peppers on your freshly baked rolls, and enjoy!
Notes
Thanks for reading! I hope you check out some of the other recipes and tips on this website.
Until next time, peace! 🙂