Coronation Vegan Chicken Sandwich (plus other sandwich filling ideas)
As the name suggests, this is a traditional British royal dish but we’ve jazzed it up and veganized the whole affair! It’s equally delicious with vegan chicken or chickpeas but the chickpea option is much quicker as you don’t have to cook anything.
Photograph by Niki Webster.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
5 min
Cook time
10 min
Total time
15
Cuisine
British
Meal
- mains
- lunches
Servings
Kcal
599
Carbs
41 g
Protein
22 g
Fat
38 g
* Nutritional information per serving.
Ingredients
- 65g/2.3 oz vegan chicken pieces, lightly fried according to instructions on the packet or 2 x 400g/14 oz tins chickpeas, drained and rinsed (use chickpeas if gluten-free)
- 1½ tbsp vegan mayonnaise
- ¼ tbsp mango chutney or apricot jam
- Pinch of ground cinnamon
- ½ tsp mild curry powder
- ½ tbsp raisins, sultanas or chopped dried apricots
- Pinch of salt and black pepper
- A little fresh coriander, stalks removed and roughly chopped (optional)
- ¼ tsp lemon juice (optional)
- ⅛ red chilli, deseeded and finely chopped (optional)
- ⅛ red chilli, deseeded and finely chopped (optional)
- 125g/4.5 oz vegan chicken pieces, lightly fried according to instructions on the packet or 2 x 400g/14 oz tins chickpeas, drained and rinsed (use chickpeas if gluten-free)
- 3 tbsp vegan mayonnaise
- ½ tbsp mango chutney or apricot jam
- ⅛ tsp ground cinnamon
- 1 tsp mild curry powder
- 1 tbsp raisins, sultanas or chopped dried apricots
- Pinch of salt and black pepper
- Small handful of fresh coriander, stalks removed and roughly chopped (optional)
- ½ tsp lemon juice (optional)
- ¼ red chilli, deseeded and finely chopped (optional)
- ¼ red chilli, deseeded and finely chopped (optional)
- 4 slices bread with vegan butter/spread (use gluten-free if needed)
- 195g/6.9 oz vegan chicken pieces, lightly fried according to instructions on the packet or 2 x 400g/14 oz tins chickpeas, drained and rinsed (use chickpeas if gluten-free)
- 4½ tbsp vegan mayonnaise
- ¾ tbsp mango chutney or apricot jam
- ⅛ tsp ground cinnamon
- 1½ tsp mild curry powder
- 1½ tbsp raisins, sultanas or chopped dried apricots
- Pinch of salt and black pepper
- Good handful of fresh coriander, stalks removed and roughly chopped (optional)
- ¾ tsp lemon juice (optional)
- ⅖ red chilli, deseeded and finely chopped (optional)
- ⅖ red chilli, deseeded and finely chopped (optional)
- 250g/9 oz vegan chicken pieces, lightly fried according to instructions on the packet or 2 x 400g/14 oz tins chickpeas, drained and rinsed (use chickpeas if gluten-free)
- 6 tbsp vegan mayonnaise
- 1 tbsp mango chutney or apricot jam
- ¼ tsp ground cinnamon
- 2 tsp mild curry powder
- 2 tbsp raisins, sultanas or chopped dried apricots
- Pinch of salt and black pepper
- Handful of fresh coriander, stalks removed and roughly chopped (optional)
- 1 tsp lemon juice (optional)
- ½ red chilli, deseeded and finely chopped (optional)
- ½ red chilli, deseeded and finely chopped (optional)
- 8 slices bread with vegan butter/spread (use gluten-free if needed)
Instructions
- Lightly fry the chicken pieces according to the instructions on the packet then leave to cool for 10 minutes.
- Stir all the other ingredients together in a bowl (apart from the bread!) and add the vegan chicken once it’s ready. If using chickpeas instead, then mash them up a bit.
- Divide the filling evenly between 4 sandwiches and enjoy.
- Alternatively, you can keep the filling in an airtight container in the fridge for up to 5 days.
Tip: you can also serve this sandwich warm by heating in a frying pan without oil or under the grill.
- Lightly fry the chicken pieces according to the instructions on the packet then leave to cool for 10 minutes.
- Stir all the other ingredients together in a bowl (apart from the bread!) and add the vegan chicken once it’s ready. If using chickpeas instead, then mash them up a bit.
- Divide the filling evenly between 4 sandwiches and enjoy.
- Alternatively, you can keep the filling in an airtight container in the fridge for up to 5 days.
Tip: you can also serve this sandwich warm by heating in a frying pan without oil or under the grill.
- Lightly fry the chicken pieces according to the instructions on the packet then leave to cool for 10 minutes.
- Stir all the other ingredients together in a bowl (apart from the bread!) and add the vegan chicken once it’s ready. If using chickpeas instead, then mash them up a bit.
- Divide the filling evenly between 4 sandwiches and enjoy.
- Alternatively, you can keep the filling in an airtight container in the fridge for up to 5 days.
Tip: you can also serve this sandwich warm by heating in a frying pan without oil or under the grill.
- Lightly fry the chicken pieces according to the instructions on the packet then leave to cool for 10 minutes.
- Stir all the other ingredients together in a bowl (apart from the bread!) and add the vegan chicken once it’s ready. If using chickpeas instead, then mash them up a bit.
- Divide the filling evenly between 4 sandwiches and enjoy.
- Alternatively, you can keep the filling in an airtight container in the fridge for up to 5 days.
Tip: you can also serve this sandwich warm by heating in a frying pan without oil or under the grill.
Optional extras / notes
Vegan sandwich filling ideas:
- Apple, celery, walnuts, sultanas and vegan mayonnaise (can also add vegan blue cheese)
- Chickpea tuna or vegan tuna (we like Future Farm) with sweetcorn, salad and vegan mayonnaise
- Curried chickpea sandwich
- Falafel, hummus and salad with sweet chilli sauce and tahini sauce
- Focaccia with vegan pesto, vegan mozzarella, rocket, red onion and tomato
- Hummus, vegan pesto, fresh basil and roasted vegetables or salad
- Marinated or smoked tofu, pesto and veggies (we like to use sundried tomatoes, artichokes, capers and a drizzle of balsamic glaze)
- Peanut butter, grated carrot, lettuce, cucumber, sesame oil, maple syrup
- Pear, vegan blue cheese, walnut and rocket
- Roasted aubergine, hummus, tahini sauce, tomato and cucumber (ideally with amba sauce)
- Tahini, vegan feta and maple syrup
- Tempeh, avocado and vegan mayonnaise
- Tempeh, peanut sauce, kimchi, lettuce and alfalfa sprouts
- Vegan banh mi
- Vegan BLT or BLAT (we like THIS Isn’t Bacon and La Vie Plant-Based Bacon)
- Vegan blue cheese and cranberry sauce (try turning this into a toastie)
- Vegan chicken fillet, spring onion, lettuce and tonkatsu sauce
- Vegan chicken, avocado, salad and vegan mayonnaise
- Vegan egg and cress with vegan mayonnaise
- Vegan fish fingers, vegan tartare sauce and rocket (ideally in a vegan brioche bun)
- Vegan fried halloumi (we like Green Vie), rose harissa, maple syrup and rocket
- Vegan ham slices, maple syrup, watercress, tomato, Dijon mustard and vegan mayonnaise
- Vegan mock duck, black bean sauce, spring onions, cucumber, alfalfa sprouts
- Vegan pesto, vegan brie or camembert, red pepper and garlic mushrooms
- Vegan ploughmans (we like Cathedral City Plant-Based Extra Mature)
- Vegan reuben using tofu or fried oyster mushrooms
- Vegan sausages (or frankfurters), mustard, onion, sauerkraut, tomato sauce
- Vegan smoked salmon (we like Squeaky Bean) bagels with vegan cream cheese and capers
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
