Wendy’s Spicy “Chicken” Sandwich: Vegan and Gluten-Free

I didn’t eat fast food often, but when I did, I almost always went for the spicy chicken sandwich at Wendy’s. Oh my gosh–I miss that treat.

Last Sunday, my husband asked what I wanted for lunch and I said, “Wendy’s spicy chicken sandwich,” knowing that even though that’s what I was craving, I’m vegan and gluten-free which means that isn’t an option. But, my man likes to see me happy, so he created a vegan, gluten-free option that delighted my tummy.

Seriously. You need to try this if you’re vegan.

Ingredients:

1 pound package tempeh, cut into 3 patty sized squares

1/3 cup Frank’s Hot Sauce

2/3 cup no-chicken stock

1 no-chicken bouillon cube

1 cup Bob’s Red Mill gluten-free all-purpose flour

1 tablespoon sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

½ teaspoon paprika

canola oil for pan frying

gluten-free Buns

Vegenaise

leaf lettuce

tomato, sliced

Directions:

1. Steam the tempeh {over about an inch of water} for about 5-7 minutes to remove any bitterness.

2. Meanwhile, in a shallow bowl, combine the hot sauce, stock and bouillon cube. Also, combine the flour, salt, onion powder, garlic powder, black pepper and paprika in a shallow bowl.

3. Once the tempeh is steamed, allow to marinate in the hot sauce mixture for about 15 minutes.

4. Heat the oil (about a cup) in a large pan to fry.

5. Coat the marinated tempeh in the flour mixture and fry for 10-12 minutes, flipping once. The tempeh should be golden brown and crispy.

6. While the tempeh is cooking, wash and cut the lettuce and slice the tomatoes.

7. If desired, toast the buns. {We did!}

8. Allow the tempeh to rest about 2-3 minutes before building the sandwiches.

Serve with your favorite side for a delicious meal!