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This vegan peri peri chicken burger was born out of being tired of not having a proper vegan peri peri burger option when craving a Nando’s-style meal. Inspired by the bold flavours of Nando’s, it’s made with crispy oyster mushrooms coated in seasoned crushed cornflakes and baked until golden and crunchy. The homemade chick’n fillet is then layered into a toasted bun and drenched in a smoky, fiery peri peri sauce made from roasted red peppers, onion, garlic, lemon, and red bird’s eye chillies, all charred for deep flavour.

It’s the perfect spicy peri peri sandwich. Crunchy, fiery, and everything you’d expect from a classic chicken burger, but fully plant-based.

Why you’ll love this vegan Peri Peri Chicken Burger…

• Nando’s-inspired at home: All the bold, smoky peri peri flavour you love from Nando’s, but made fully vegan and homemade so you can enjoy it anytime.
• Crispy, meaty texture (without meat): Oyster mushrooms coated in seasoned crushed cornflakes bake up golden and crunchy, giving that satisfying “fried chicken” bite without deep frying.
• Big, punchy peri peri flavour: The homemade sauce is packed with roasted red peppers, garlic, onion, lemon, and fiery bird’s eye chillies for that addictive heat and smokiness.
• Simple but impressive: No complicated techniques; just roast, coat, bake, and assemble for a restaurant-style burger at home.
• Better-than-takeaway satisfaction: Fixes that craving when you want a proper peri peri burger but can’t find a good vegan option out there.
• Fully plant-based comfort food: All the indulgence of a classic chicken burger, but completely vegan and still seriously satisfying.
• Perfect for spice lovers: Easily adjustable heat level, so you can make it mild, medium, or properly fiery.

Ingredients for this Nando’s copycat burger

• Oyster mushrooms: Provide a meaty, fibrous texture that mimics chicken breast/boneless chicken thighs and crisps well when baked.
• Flour + water: Create a light batter that helps the coating stick and form a crisp crust
• Cornflakes: Give a crunchy, golden coating and a fried-chicken style texture when baked
• Red pepper: Adds natural sweetness, body, and smoky depth when roasted
• Red onion: Builds savoury depth and slight sweetness when charred
• Whole bulb of garlic: Becomes sweet and mellow when roasted, adding rich umami flavour
• Red bird’s eye chilli: Provides the main heat and signature peri peri spice. Adjust the amount depending on your spice level.
• Lemon: Adds acidity and brightness to balance heat and richness. Using the pulp, not just the lemon juice!
• Olive oil: Helps emulsify the sauce and adds smooth richness
• Smoked paprika: Adds smoky, barbecue-style depth and enhances colour
• Oregano: Adds earthy herb flavourings for balance
• Kashmiri chilli: Adds colour and mild warmth without overpowering heat. Sub for ground cayenne pepper, but you might want to use less.
• Salt: Enhances and balances all flavours in the sauce
• Black pepper: Adds subtle warmth and complexity to the spice profile
• To serve: Romaine lettuce or arugula, burger buns, tomatoes, vegan mayo.

Making the homemade peri peri sauce…

Start by cutting the red pepper, onion, and lemon in half, and slicing the top off a whole bulb of garlic to expose the cloves. Drizzle a skillet with olive oil, then place everything cut-side down so it can properly caramelise. Add the red bird’s eye chillies and roast until the edges start to blister and char.

After 30 minutes, carefully flip everything and return to the oven for another 15 minutes, until deeply softened, slightly smoky, and beautifully charred. This step is where all the flavour develops — sweet, smoky, and just a little fiery. Remove from the oven and let everything cool slightly.

Transfer the roasted red pepper, onion, and chillies to a blender. Squeeze in the softened, jammy lemon pulp (removing any seeds), then add the garlic — gently peeling away the skins to keep every bit of that rich, caramelised flavour.

Blend until thick and slightly textured, then add smoked paprika and salt. Continue blending until smooth, glossy, and velvety.

You’ll end up with a bold, smoky, spicy peri peri sauce that’s rich, vibrant, and completely addictive — the kind that soaks into the crispy chick’n and makes every bite unforgettable.

Coating & baking the oyster mushrooms…

Most recipes call for marinating chicken, but since we’re using oyster mushrooms, this method gives you a much better texture — light, crispy, and perfect for soaking up all that peri peri flavour.

In one bowl, whisk together the water, flour, and 1/4 cup of the homemade peri peri sauce until you have a smooth, slightly thick batter. This acts as a flavour-packed marinade, helping the coating stick while infusing the mushrooms with bold peri peri flavour.

In a separate bowl, combine crushed cornflakes with black pepper, dried oregano, and Kashmiri chilli. Mix well so the seasoning is evenly distributed through the coating.

Dip each oyster mushroom into the batter, making sure it’s fully coated, then transfer it into the cornflake mixture. Press gently to coat every crevice, building up that crunchy, textured crust.

Place each coated mushroom onto a baking tray lined with parchment paper, spacing them slightly apart so they crisp up evenly.

Repeat with the remaining mushrooms until each piece is fully coated and ready to bake.

Drizzle olive oil over each oyster mushroom, then gently brush it on using a silicone brush. Avoid brushing too directly or aggressively, as this can cause the crispy coating to lift or separate slightly from the mushrooms.

Transfer into the oven and bake for 30 minutes, flip and bake for 10 more minutes or until crispy.

Final touches…

Drizzle a grill pan with a little olive oil, then place the sliced buns cut-side down onto the pan. Over high heat, toast until lightly golden brown with visible grill marks — this adds a subtle charred flavour and extra depth that pairs perfectly with the smoky peri peri sauce.

Spread a generous layer of vegan mayonnaise onto the bottom of the bun, then pile on your greens of choice for a fresh, crisp bite. Add juicy slices of tomato, followed by the crispy vegan peri peri chick’n, still hot and crunchy.

Spoon over more of that rich, smoky homemade peri peri sauce, letting it drip into every crevice, then crown it with the top bun and press gently to bring the whole dish together.

Serve this vegan peri peri chicken sandwich with my Homemade Peri Peri Fries and a side of vegan coleslaw, bringing together all those bold, smoky flavorings for the ultimate meal. You can even swirl any leftover peri peri sauce with vegan mayonnaise to create a rich, spicy peri peri mayonnaise, perfect for dipping your fries and taking the dish to the next level.

More vegan recipes you’ll love:

• Chik’n Sandwich with Hot Maple Slaw
• Blueberry Muffins
• Folded Aloo Masala Wraps
• Chana Masala Sweet Potato Skins

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