Entrees, Greg's Vegan Gourmet, Vegan Food

Pretzel Crusted Sweet Maple Mustard “Chicken” Sandwich



Recipe by Greg’s Vegan Gourmet: The over-the-top vegan food you are craving, by Greg Bellefontaine.

Starting off Monday the right way with an incredible Pretzel Crusted Sweet Maple Mustard “Chicken” Sandwich! The absolute best crispy pretzel-crusted vegan chicken, drizzled with sweet and tangy creamy maple mustard sauce, and topped off with crunchy iceberg lettuce. The pretzel “chicken” is crispy on the outside, yet soft and tender inside the crispy breaded coating. This burger is as good if not better than it looks, and I’m still dreaming about it days after making it!

Between Liv and I, we’ve made this intricate recipe about as easy as can be from a cooking standpoint. From the ease of Liv’s delicious instant pot seitan chicken recipe, to the decadent yet super simple maple mustard sauce, this hits all of your cravings in one giant, savoury, sweet, delicious sandwich! And bonus- its easy to make right in your very own kitchen.

Sandwiches and burgers are easily my favourite thing to film and photograph, and if you’ve been following along on my Instagram, you know I make A LOT of them! If you asked anyone that knows me, they’ll tell you I was born without a sweet tooth (much to Liv’s disappointment, given her love for sweets!) but it’s not entirely true as far as burgers and sandwiches go! To me, a perfect balance of sweet and salty can’t be beat. Whether it’s adding a bit of blackberry jam into a brie and bacon grilled cheese, or a tangy honey garlic sauce on my meatball sub, I can’t get enough of it! That theme continues into today’s recipe, accented by the contrast of salty pretzel coated seitan chicken and a sweet and tangy maple mustard sauce!

Looking for more sandwich/burger inspo? Check out these EPIC ones from my Instagram:

Everything about this chicken burger is SO GOOD and you’ll want to make enough to share ! At the very least you’ll have lots of leftovers, and trust me, you’ll want them!

This is not my most minimal ingredient, time-sensitive recipe. But that doesn’t meant it is difficult by any means! There are a few steps, and you do need to have a little time to make them, although the seitan chicken is super quick if you have an Instant Pot – or you can cheat and use Real Fake Meats Chick’n or another store bought unbreded chick’n to save time. Alternatively, you can prep the chick’n ahead of time for quick and easy pan-frying throughout the week!

The details…

The “chicken” is made of only a few simple ingredients, vital wheat gluten, vegan chicken broth, chickpea flour. It’s then coated in a mixture of flour, spices and pretzel crumbs! After that, toast your favourite fresh pretzel buns (or any burger buns you like), chop your lettuce and add a good drizzle of our fine-tuned maple mustard sauce, a mixture of maple syrup, mustard and mayo!

That’s it! simple, delicious and will have you, and whoever you share with, coming back for seconds! ENJOY 🙂


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Pretzel Crusted sweet Maple Mustard Chicken Sandwich

Pretzel Crusted Sweet Maple Mustard “Chicken” Sandwich

  • Author: Gregs Vegan Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2 burgers 1x


Crispy pretzel-crusted vegan chicken, drizzled with sweet and tangy creamy maple mustard sauce, and topped off with crunchy iceberg lettuce on a pretzel bun.



Pretzel-coated “Chicken”:

  • 2 vegan chicken breasts (I use Real Fake Meats or PC Plant Based) but you can also use homemade seitan chick’n, tofu chunks or any other substitute you like
  • 1 cup all-purpose flour
  • 1 1/2 cups pretzels, crushed (I did this in my food processor)
  • 1 1/2 cups nondairy milk
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • oil for frying


  • 2 pretzel buns or any vegan burger bun
  • 1 cup chopped fresh lettuce
  • 1 tbsp vegan butter

Creamy Sweet & Tangy Maple Mustard Sauce:

  • 1 tbsp mustard
  • 2 tbsp vegan mayonnaise
  • 1 1/2 tbsp maple syrup


  1. Get 2 bowls. In one bowl, add the flour, pretzel crumbs, pepper and paprika. In the second bowl, add the nondairy milk.
  2. Preheat a large frying pan to medium high heat. Add a good drizzle of oil.
  3. Dip each piece of vegan chicken in the milk, then the pretzel mixture, pressing lightly on all sides to make it stick. Then gently go back into the milk, and then the pretzel coating one more time.
  4. Once the oil is hot, add the vegan chicken pieces and cook until golden, about 5-6 minutes per side.
  5. Meanwhile, in a small bowl, stir together the maple mustard sauce. Set aside.
  6. Remove the the vegan chicken from the pan when golden brown and crispy on all sides. Place on a paper towel-lined plate to remove any excess oil, if desired. Allow to cool a few minutes before serving.
  7. Add vegan butter to a frying pan on medium heat and once melted, and the burger buns face-down. Fry until golden and crispy, then remove from heat.
  8. Onto the bottom half of of the buns, layer the finely chopped lettuce, chicken breast, and desired amount of maple mustard sauce. Add the top buns and serve.





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