Best Vegan Cordon Bleu

Satisfy your cravings with this Vegan Cordon Bleu recipe! This plant-based version of the beloved dish combines the savory goodness of seitan, the smokiness of vegan ham, and the creamy delight of vegan cheese.

Prep Time25

Cook Time20

Total Time45

Course: Dinner

Cuisine: Vegan

Servings: cordon bleu

Calories: 480kcal

Cost: $2 per serving

Ingredients

For the Seitan:

280 grams vital wheat gluten
60 grams chickpea flour
15 grams nutritional yeast
1 teaspoon each garlic and onion powder
1 teaspoon each black pepper and salt
480 milliliters vegan chicken broth
2 teaspoons soy sauce
40 milliliters tahini

Filling:

vegan ham slices (e.g. Tofurky or homemade)
vegan swiss-style cheese (e.g. Chao or Daiya)

For Breading:

1 package Wellington Garlic & Herbs Crackers
1 teaspoon each season salt and black pepper
35 g cornstarch
1 teaspoon each garlic and onion powder
120 ml oat milk
Oil for frying (or cooking spray)

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Instructions

Prepare the Seitan:

Start by combining vital wheat gluten, chickpea flour, nutritional yeast, garlic and onion powder, black pepper, and salt in a large mixing bowl.
In a separate bowl, or measuring cup, whisk together vegan chicken broth, soy sauce, and tahini.
Pour the wet ingredients into the dry ingredients and mix until it forms a dough. Knead the dough until it becomes firm and elastic (2 to 4 minutes). Let it rest for 10 minutes.
Form the dough into a log shape. Then divide the dough into 6 cutlets and flatten each into a rectangular shape, by rolling it out gently.

Assemble the Cordon Bleu:

Place a slice of vegan ham and a slice of vegan Swiss-style cheese on each seitan rectangle.
Fold the seitan around the filling, pinching the ends or rolling gently. Make sure it's closed all around, to prevent the cheese from spilling out.

Prepare the Breading:

Crush the Wellington’s Traditional Crackers into fine crumbs in a food processor. In a shallow dish, pour the plant-based milk.
In another shallow dish, combine the fine cracker crumbs with season salt, cornstarch, garlic and onion powder, and black pepper.

Coat and Bread the Cordon Bleu:

Dip each seitan roll into the plant-based milk, ensuring it's well-coated.
Roll the coated seitan in the cracker crumb mixture, pressing down gently to adhere to the breading. Optional: Repeat the dipping and rolling process to double-coat each seitan roll.

Cook the Cordon Bleu:

Heat a pan of oil over medium-high heat. If desired, add as much oil as needed until the seitan cordon bleu can swim in it to deep-fry them. Heat oil until it's approx. 180°C/355°F hot.
Carefully place the breaded seitan rolls in the hot pan and cook until golden brown, about 10 minutes per side. Make sure to check the temperature regularly, so it does not burn.
Slice and serve your delicious Vegan Cordon Bleu as desired! Check out our serving ideas section in the blog post above for inspiration.

Notes

Storage: For optimal storage, refrigerate any leftover Cordon Bleu in an airtight container and consume it within one to two days. When reheating, preheat the oven to 350°F (175°C), place the dish on a baking sheet, and heat for 10-20 minutes until thoroughly heated.

Alternative Cooking Methods:

Air-Frying: Preheat your air fryer to around 375°F (190°C). Lightly spray or brush the seitan cordon bleu with oil or cooking spray for browning and crispiness. Arrange the cordon bleu in a single layer in the air fryer basket, possibly in batches for small air fryers. Cook for about 20 minutes, flipping halfway, until they turn golden brown and crispy. Be attentive to cooking time variations based on your air fryer model and adjust as needed.
Baking: Preheat your oven to 375°F (190°C). Place the seitan cordon bleu on a baking sheet with parchment paper or a greased baking dish. For extra crispiness, lightly brush or spray them with oil. Bake for about 25-30 minutes, flipping halfway, until they become golden brown and thoroughly heated through.

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