Vegan Faux Chicken Filets with Gravy

If you are a vegetarian or vegan, it can be tough sometimes trying to figure out what to make for Thanksgiving.  You can eat lots of side dishes if they don’t contain animal products but it is nice to have a main dish as well to replace the turkey.  The recipe I am sharing with you today for faux chicken filets is perfect for that!  They are made out of chickpeas, but you would never know because they are delicious and mimic poultry well.  They are also packed with protein and fiber, so you can feel good and satisfied after eating them.  I serve them with a mushroom gravy, because who doesn’t love gravy on Thanksgiving!

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



  1. Preheat the oven to 400F degrees.
  2. To make the cutlets, in a food processor, combine all ingredients but the flour and process until smooth.
  3. Add the flour and pulse to blend. It should be soft enough to form into cutlets but not too sticky.  If it is too sticky, add a little more flour.
  4. Shape into ovals, and set aside on a plate.
  5. Place the yeast and flaxseed, and sea salt in a bowl, and mix together.
  6. Place the chickpea liquid into another bowl.
  7. Line a sheet pan with parchment.
  8. Dip each cutlet into the chickpea liquid, then the yeast mixture to coat it.  Place on the parchment lined tray.  Spray with olive oil if desired (it helps it brown, I keep mine in a spray bottle).
  9. Place in the oven, and bake for about 20-30 minutes until heated thorough and browned at the edges.
  10. Meanwhile, to make the gravy, combine all ingredients but the arrowroot mixture and bring to a simmer.  Cook until the mushrooms are tender, about 10 minutes.
  11. Add the arrowroot, and cook until thickened.
  12. Serve gravy over the cutlets.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Intermediate
  • Moderate