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Vegan Cheesy Pesto Toast with Seitan Chicken

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 2 pieces of toast


Sourdough bread topped with homemade vegan pesto, creamy mozzarella cheese and crispy seitan chicken.


For the toast:

  • 2 slices fresh sourdough bread
  • 4 tbsp pesto
  • 2 tbsp vegan parmesan
  • 1/2 cup vegan cheese
  • 1/2 cup chopped seitan chicken

Seitan Chicken:

  • 1 cup vital wheat gluten
  • 1 tbsp nutritional yeast
  • 1 tbsp chickpea flour
  • 3/41 cup vegan chicken broth or vegetable broth


  • 1/2 cup all-purpose flour
  • 1 cup breadcrumbs
  • 1 tbsp paprika salt & pepper to taste
  • 21/2 cups broth for simmering
  • oil for frying


  • 3/4 cup cashews
  • 1/4 cup basil leaves
  • 1/4 cup kale
  • 1 clove of garlic
  • Juice of 1/2 lemon
  • 1/4 cup water
  • generous pinch of salt


  1. Make the seitan chicken: Whisk together seitan dry ingredients until combined. Add broth and stir until it forms a dough ball.
  2. Knead a few times with your hands until dough has no dry spots.
  3. Add rest of broth to instant pot. Rip off chunks of seitan and add to pot. Cook on “manual” for 15 minutes. Once it is done, quick release steam.
  4. Meanwhile, whisk together breading ingredients. When seitan is done, toss in the breading mixture until coated.
  5. Heat a large frying pan with oil. When hot, add seitan and fry a few minutes per side until crispy and golden brown. Remove from pan and plate into a paper towel-lined bowl to rest.
  6. Make the pesto: Add pesto ingredients to a blender or food processor and purée until smooth(ish).
  7. Onto each slice of bread, layer the pesto blend, vegan cheese, and seitan chicken and bake at 375 F for 10 minutes, or until cheese is melted and bread is toasted.
  8. Sprinkle vegan parmesan over top, serve and enjoy!


Store leftover seitan chicken in a container in the fridge for up to 5 days. Reheat in a frying pan or in the oven until crispy.

  • Prep Time: 30 minutes

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