Vegan Royale

Name: Vegan Royale
Prep time: 25 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Down Town Classics
Ingredients: Vegan Ground Chicken — 310g; Seasoned Salt — 1 tsp; Plain Flour — 60g; Cornflour — 60g; Seasoned Salt — 1 tsp; Vegan Liquid Egg Substitute — 120ml; Breadcrumbs — 100g; Vegetable Oil — 500ml; Sub Rolls — 2; Vegan Butter — 2 tbsp; Sesame Seeds — 1 tsp; Vegan Mayonnaise — 4 tbsp; Iceberg Lettuce — 50g

This incredible homemade Burger King style Vegan Royale features a savoury plant-based chicken patty breaded and fried until wonderfully crisp and golden. Sandwiched inside a toasted sesame seed sub roll with shredded iceberg lettuce and a generous layer of vegan mayonnaise, this plant-based fakeaway favourite delivers an authentic fast-food experience straight to your kitchen.

Cuisines

Cooking Instructions

Preparation: 25 minutes
Cooking: 10 minutes

Servings: 2

Notes:

Use malleable vegan ground chicken mince or thawed plant-based strips, seasoned with seasoned salt to replicate the signature fast-food flavour profile.

Shape the chicken mixture into long torpedo patties using the sandwich roll as a guide, then chill in the fridge on baking parchment to firm up before dredging.

Set up a three-stage dredging station using a 50/50 blend of plain flour and cornflour seasoned with seasoned salt, vegan liquid egg substitute or vegan buttermilk, and fine breadcrumbs.

Shallow fry the breaded patties in vegetable oil heated to 175°C to 190°C for 4 to 5 minutes until crisp and deep golden brown, then drain on a wire rack.

Toast the sub rolls in melted vegan butter, brush the top roll with a little melted butter to adhere sesame seeds, and spread vegan mayonnaise generously on both buns.

Season Chicken
Place the vegan ground chicken into a bowl and season generously with seasoned salt, mixing until evenly incorporated.

Shape Patties
Divide the mixture into two portions and shape each on baking parchment into an elongated torpedo shape matching the length of your sub rolls, using a rolling pin if needed.

Chill Patties
Transfer the shaped vegan patties on parchment paper into the refrigerator for 15 minutes to firm up so they do not break apart during dredging.

Prepare Dredging Station
In the first bowl, whisk together plain flour, cornflour, and seasoned salt; pour the vegan liquid egg substitute into a second bowl; and place the breadcrumbs into a third shallow dish.

Dredge Patties
Gently coat each chilled patty in the flour and cornflour mixture, dip completely into the vegan egg substitute, and press thoroughly into the breadcrumbs to coat on all sides.

Fry Patties
Heat vegetable oil in a skillet to 175°C to 190°C and fry the patties for 4 to 5 minutes, turning carefully until golden brown and crispy, then drain on a wire rack.

Toast Rolls
Melt vegan butter in a frying pan and toast the cut sides of the sub rolls until lightly browned, then brush the top crust with a touch of melted butter and scatter sesame seeds over it.

Assemble and Serve
Spread a generous layer of vegan mayonnaise over the bottom and top buns, add shredded iceberg lettuce, place the crispy vegan chicken patty inside, close the roll, and serve warm.