Kid-Approved Vegan “Chickenless” Patties You Can Make at Home

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Do you ever walk down the frozen aisle and eye those vegan chickenless patties, thinking, “Yes, I want that … but my wallet screams no?” Yeah, me too. I love them, but let’s be real — they are expensive! And with grocery prices soaring lately, it’s hard to justify spending that much on something that, honestly, I can make at home for a fraction of the cost.

Enter these vegan chickenless patties. They’re simple, budget-friendly, delicious, and kid-approved. I make a batch on the weekend, store them in the fridge, and suddenly my week is so much easier. Lunches? Done. Quick dinners? Done. Emergency snack? Done.

The Inspiration Behind These Patties

This recipe actually has roots in my childhood. I remember watching my mother bake chicken in the oven. She wasn’t vegan and didn’t make a lot of “healthy” foods, but she got me in the kitchen, and those moments left a mark. Cooking together became a bond, and now I get to do the same with my son.

For this recipe, I took her method — baking the protein with care, seasoning it just right — and made it vegan. Chicken? Out. Tofu? In. Eggs? Out. Flax eggs? In.

Why Tofu Works

Do you enjoy tofu? I LOVE it. I make tofu scrambles all the time, and now these patties are a regular in my kitchen.

Some people are wary of tofu because of all the articles about soy consumption. My take? Too much of anything isn’t ideal, but moderate amounts are perfectly healthy. Plus, almost every vegan meat substitute is mostly soy anyway, so skipping tofu won’t magically save you from soy. My advice: enjoy it as part of a balanced diet and don’t stress.

Why These Patties Are a Game Changer

These aren’t just cheap and easy — they’re versatile and downright tasty. My son gobbles them up, which is always a win, and there are so many ways to enjoy them:

• Chop into cubes or strips for salads (warm or cold).
• Serve as a patty on a bun with your favorite toppings.
• Add to a stir-fry for a quick dinner.
• Use as the base for a vegan “chicken” parmesan or other baked dishes.

Meal prep? Totally doable. I usually make a batch on the weekend, store them in the fridge, and they last up to 7 days. Cold, warm, baked, or pan-fried — they’re delicious any way you eat them.

Tips for the Perfect Patties

• Air fryer bonus: I’m on a mission to try these in my air fryer (Christmas wishlist item!). If you have one, give it a shot and let me know — I can only imagine the crispy magic.
• Season generously: The flavor comes from simple seasonings and baking — don’t skimp.
• Storage: Fridge up to 7 days, freezer for longer. Reheat gently in the oven or on a skillet.
• Customizable: Add garlic powder, smoked paprika, or fresh herbs to match the flavor profile you love.

Final Thoughts

These vegan chickenless patties are easy, budget-friendly, and flexible enough to become a staple in your weekly meal prep. They’re kid-approved, adult-approved, and perfect for days when you need a quick, satisfying protein.

Honestly? I can’t keep a batch around for long. They disappear fast — warm from the oven, sliced in a salad, or smothered in vegan cheese on a sandwich.

So go ahead, make a batch this weekend. Store some, eat some, and get ready for a week of stress-free, tasty meals. Your wallet will thank you, your taste buds will thank you, and your kids … well, they’ll gobble them up before you even get a chance.

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