Vegan KFC Bowl (Copycat Recipe!)

KFC is known for its popular “Famous Bowl” that combines mashed potatoes, gravy, corn, and crispy chicken all in one bowl. However, for those who follow a vegan lifestyle, this dish is off-limits. But don’t worry, I’ve got you covered with a copycat vegan KFC bowl that is just as delicious and satisfying.

In this recipe, I’ll be using plant-based ingredients to recreate the same flavors and textures found in the original KFC bowl. So, let’s get started!

Key Ingredients

1. Vital Wheat Gluten – This ingredient is the key to creating a meat-like texture for the “chicken” substitute. It’s a high protein flour that’s commonly used in vegan meat substitutes.
2. Nutritional Yeast – Not only does nutritional yeast provide a cheesy flavor to the “chicken” substitute, but it’s also a great source of protein and B vitamins.
3. Potatoes – The mashed potatoes in this recipe provide a creamy and comforting base for the bowl. Potatoes are a great source of complex carbohydrates, fiber, and potassium.
4. Vegetable Broth – This ingredient is used in both the “chicken” substitute and the gravy to add depth of flavor. It’s also a great alternative to traditional meat-based broths.
5. Vegan Butter – Vegan butter is used in the mashed potatoes, gravy, and corn to provide richness and flavor. Look for a brand that’s made with non-hydrogenated oils.
6. Frozen Corn – The corn adds a sweet and crunchy element to the vegan KFC bowl. Plus, it’s a good source of fiber and vitamins A and C.

How To Make vegan KFC Bowls:

1. Prepare the seitan “chicken” substitute according to the recipe and chop into bite-sized pieces. Store in an airtight container in the fridge for up to 3 days.
2. Make the mashed potatoes according to the recipe and divide evenly among four meal prep containers. Store in the fridge for up to 5 days.
3. Make the gravy according to the recipe and divide evenly among four small airtight containers. Store in the fridge for up to 5 days.
4. Cook the frozen corn according to the recipe and divide evenly among four small airtight containers. Store in the fridge for up to 5 days.
5. When you’re ready to eat, simply reheat the mashed potatoes, “chicken” substitute, corn, and gravy in the microwave or on the stove. Assemble the bowl and enjoy!

By prepping ahead of time, you’ll have a delicious and satisfying meal ready to go whenever you need it. Plus, it’s a great way to save time and ensure you’re sticking to your healthy eating goals.

Recipe FAQs

1. Can I use a different flour instead of vital wheat gluten?

Unfortunately, no. Vital wheat gluten is the key ingredient in creating a meat-like texture for the “chicken” substitute. If you’re unable to find vital wheat gluten or have a gluten intolerance, you can try using a store-bought vegan chicken substitute instead.

2. Can I make this recipe without nutritional yeast?

While nutritional yeast adds a cheesy flavor to the “chicken” substitute, you can omit it if you don’t have any on hand. Just keep in mind that the flavor may be slightly different.

3. Can I use fresh corn instead of frozen corn?

Yes, you can use fresh corn instead of frozen corn. Simply boil or roast the corn before adding it to the bowl.

4. Can I make this recipe ahead of time?

Yes! This recipe is great for meal prep. Simply follow the meal prepping instructions outlined in this post.

5. Can I freeze the leftovers?

We don’t recommend freezing the leftovers as the texture of the “chicken” substitute and mashed potatoes may change. It’s best to enjoy this recipe fresh or store the leftovers in the fridge for up to 3 days.

6. What’s make KFC different?

KFC with it’s small town origins quickly gained popularity to become the post popular fried chicken recipe in the world. Learn about KFC’s History here.

Helpful Tips:

1. If you don’t have a steamer basket or instant pot, you can boil the “chicken” substitutes in a pot of water for 20 minutes instead.
2. To get a crispy texture on the outside of the “chicken” substitutes, you can pan-fry them in a little bit of oil for a few minutes after steaming.
3. For a gluten-free version, you can try using a store-bought vegan chicken substitute instead of making your own using vital wheat gluten.
4. If you prefer a smoother gravy, you can simmer in the pot for less time so that it doesn’t have time to thicken.
5. To make this recipe oil-free, you air fry the “chicken” substitute and replace the vegan butter with a oil-free vegan butter substitute in the mashed potatoes.
6. This recipe is great for meal prep. Simply store the mashed potatoes, “chicken” substitutes, gravy, and corn in separate containers in the fridge for up to 4 days. When ready to eat, simply reheat the components and assemble the bowl.
7. Feel free to customize this recipe to your liking. You can add additional spices to the seitan “chicken” substitute, use a different non-dairy milk in the mashed potatoes, or even add some vegan cheese to the bowl. The possibilities are endless!
8. Get more great KFC Vegan Dupe recipes like this one HERE!

Similar Vegan Copycat Recipes To Try:

• Copycat Chipotle Queso Blanco
• Copycat Vegan Panda Express Orange Chicken
• The Easiest Vegan Big Mac Sauce
• Copycat McDonald’s Hash Browns
• Copycat Vegan Chicken Big Mac

Vegan KFC Bowl Recipe

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★★★★★

5 from 4 reviews

• Author: Gregs Vegan Gourmet
• Total Time: 45
• Yield: 2-3 bowls

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Description

KFC is known for its popular “Famous Bowl” that combines mashed potatoes, gravy, corn, and crispy chicken all in one bowl. However, for those who follow a vegan lifestyle, this dish is off-limits. But don’t worry, I’ve got you covered with a copycat vegan KFC bowl that is just as delicious and satisfying.

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Ingredients

SEITAN:

• 1 cup vital wheat gluten
• 1 tbsp nutritional yeast
• 1 tbsp chickpea flour
• 3/4 – 1 cup vegan chicken broth or vegetable broth

BREADING:

• 1/2 cup all-purpose or whole wheat flour
• 1 cup breadcrumbs
• 1 tbsp paprika salt & pepper to tastePLUS:
• 2–1/2 cups broth for simmering
• oil for frying

BOWL:

• 2 russet potatoes washed, chopped and boiled.
• 1 cup frozen corn
• 1/4 tsp paprika
• 1/4 tsp garlic pwder
• 1/4 tsp organo
• 1/4 spanish onion diced
• 3 cloves garlic minced
• 3 tbsp vegan butter
• 2 tbsp cashew cream cheese (Optional)
• 1 cup vegan cheese shreds
• salt and pepper to taste
• 1 cup vegan gravy (Cooked according to package instructions)
• 2 tbsp green onion or chives chopped

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Instructions

KFC Bowl:

1. 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. 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.
3. Meanwhile, whisk together breading ingredients. When seitan is done, toss in the breading mixture until coated.
4. 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 remove excess grease.
5. In a medium pot over low heat, add the garlic and onion. Cook until onions are translucent and add the cooked and strained potatoes with the vegan butter, vegan cashew cream cheese, vegan cheese shreds and salt and pepper to taste. Mash the contents of the pot until desired consistency (I like them light and fluffy.)
6. meanwhile, in a small pot over medium heat mix your vegan gravy powder with water according to package instructions and simmer until desired consistency (I used Simply Organic).
7. In another pan, quickly sear the frozen corn with paprika, garlic powder and oregano until slightly browned and thawed. Set aside.
8. In a medium size dish, layer the potatoes, corn, gravy and vegan chicken. Garnish with green onion or chive and enjoy!

 

• Prep Time: 15
• Cook Time: 30