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Vegan sheet pan pecan crusted chik’n. Tender oyster mushrooms, with a crunchy toasted pecan coating. Best part? This vegan pecan chik’n is made on a sheet pan, and ready to eat within 30 minutes! Easy enough to make any night of the week, but also delicious enough to make for special occasions. Plus, it’s the type of meal that the entire family will love.
This vegan sheet pan pecan crusted chik’n recipe is…
- a super easy dinner recipe.
- crispy on the outside and succulent on the inside.
- baked, not fried
- packed with loads of flavor
Simple ingredients for vegan pecan crusted chik’n
- Oyster Mushrooms: They have the most realistic chicken-like texture, they’re succulent, tender, and meaty! The shape also kinda resembles chicken cutlets, but slightly thicker.
- Flour: All-purpose flour is used in the batter and coating, to help hold everything in place.
- Pecans:
- Cornflakes: We want super crunchy vegan wings, and to create that we NEED cornflakes. Not all cornflakes’ are vegan, so you want to look out for a ‘vegan-friendly’ symbol on the box! I used the gluten-free Kellogs one which is also accidentally vegan!
- Water: Just for the wet batter!
- Spices: Cayenne pepper powder, garlic powder, salt + black pepper
- Olive oil: just around 1 tbsp to brush over the coated oyster mushrooms, this will help add a lovely crunch to the vegan chicken wings!
- Dijon Mustard: Any brand of smooth dijon mustard. Don’t confuse it with yellow mustard!
- Vegan mayo: my favourite vegan mayo is from Hellmann’s.
- Hot sauce: I used sriracha but use any hot sauce you have at home!
Making the crispy coating…
I wanted the pecan coating to be extra crispy, so instead of using the combination of panko bread crumbs and pecans, this recipe is made with cornflakes and pecans. Pulse the pecans in a food processor until most of the pecans resemble fine crumbs. I like to have a variation of larger pieces and smaller pieces.
For the cornflakes, crush them by either pulsing in a food processor or by placing it into a large ziploc bag and then hitting the closed bag with a wooden rolling pin to crush into small chunks. Place the ground pecans, crushed cornflakes, flour, cayenne pepper, garlic powder, salt and black pepper into a shallow dish and mix until combined.
In a shallow bowl, whisk together the all purpose flour, salt, black pepper, dijon mustard and water. This will create a thick batter that will help coat the oyster mushrooms with the crispy pecan coating. It’ll pretty much act as the vegan beaten egg.
Line a baking sheet with parchment paper, and then start coating the oyster mushrooms. One cluster at a time, dunk it into the wet batter and try and make sure it’s covered all over with the batter. Lift the oyster mushroom, and allow the excess drip off. Transfer the the mushroom into the pecan mixture and coat with the crispy crumbs. To ensure the mixture sticks to the oyster mushroom, just sprinkle, and then gently press the pecan mixture onto the mushroom.
Place the all oyster mushrooms onto the prepared baking sheet in a single layer. Gently brush the crunchy pecan crust with olive oil. Remember, this vegan chik’n is baked not fried, so be generous with the oil! It’ll not only help the flavor, but also the color, and it kinda helps the pecan coating to stay in place.
Time to bake!
Pop into the oven and bake for 20ish minutes. The cooking time depends on your oven, but once you notice the top is golden brown, flip the vegan chik’n and bake the other side for the second time. Around 10 minutes. If you notice the bottom side looking a little dry, brush a little oil over it. While the vegan chik’n bakes, the pecans will become toasted and super crispy. YUM.
My favorite ways to serve this delicious pecan chik’n recipe is with my spicy dijon sauce, just combine dijon mustard, vegan mayo and a little hot sauce of your choice in a small bowl. Drizzle the sauce over the warm vegan pecan coated chik’n and serve alongside my winter kale slaw! This has easily become one of my favorite recipes to make when I’m craving something healthyish, and cozy.
Once you try this vegan sheet pan pecan crusted chik’n recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More vegan recipes you’ll love
- Garlic Sweet Potato Stacks
- Butternut Squash Mac And Cheese With Thyme Breadcrumbs
- Cheesy Lentil Stuffed Spaghetti Squash
- Buffalo Cauliflower Wings
- Oven-Fried Mushroom Chik’n With Hot Maple
Ingredients
- 4 large oyster mushrooms
- 2 cups cornflakes
- 1 cup pecans
- 1–2 tsp cayenne powder
- 1 tsp garlic powder
- salt and black pepper (to taste)
- 10 tbsp all-purpose flour
- 3/4 cup water
- 1 tbsp dijon mustard
- 4–6 tbsp olive oil
Special sauce
- 2 tbsp vegan mayo
- 1 tbsp dijon mustard
- 1 tbsp hot sauce
Instructions
- Pre-heat the oven to 220°C/425°F
- Coating: In a food processor pulse the pecans until they resemble fine breadcrumbs. Do the same with the cornflakes. Place the pecans, cornflakes, garlic powder, cayenne powder, salt and black pepper into a bowl. Mix to combine. In another bowl, combine all-purpose flour, water, dijon mustard, salt and black pepper. Whisk to combine. Dunk oyster mushroom into the wet batter, and then into the crispy pecan coating.
- Baking: Place coated oyster mushrooms on a baking sheet lined with parchment paper. Brush with a generous amount of olive oil. Bake for 20 minutes. Flip, brush with a little more olive oil and bake for a further 10 minutes.
- Final touches: While the pecan crusted chik'n bakes, make the creamy dijon hot sauce. Combine vegan mayo, dijon mustard an a little hot sauce together. Drizzle sauce over the warm, crispy vegan pecan chik'n and serve with my kale slaw salad. Enjoy!
