Vegan KFC-Style Double Down: A Plant-Based Fast Food Fantasy

Hey there, Feastical family! Beau Collier here, coming at you from a kitchen that currently smells like a glorious cross between a southern fry shack and a modern plant-based bistro. And let me tell you, that is a *beautiful* combination.

We all have those cravings, right? The ones that hit you out of nowhere on a lazy Friday night. For me, it was always for something gloriously over-the-top, something that felt like a celebration in your hands. I remember the buzz around that infamous fast-food sandwich—the one that boldly replaced buns with fried chicken. It was audacious, it was indulgent, and for a long time, it was firmly off the table for anyone exploring a plant-based lifestyle.

But here at Feastical, we don’t believe in missing out. We believe in reinvention. So, I put on my chef’s hat (a slightly flour-dusted baseball cap, if we’re being real) and got to work. My mission? To create a Vegan KFC-Style Double Down that doesn’t just mimic the original, but absolutely *eclipses* it in flavor, texture, and pure, unadulterated joy.

This isn’t just a sandwich; it’s a statement. It’s proof that you can have that big, bold, comfort-food experience without any compromise. We’re talking about two incredibly juicy, crispy, perfectly seasoned fried seitan cutlets acting as the buns, hugging layers of smoky vegan bacon, melty, stretchy vegan cheese, and a creamy, zesty sauce that ties it all together. It’s a project, it’s a party, and it’s about to become your new favorite kitchen adventure. So, tie on your apron, and let’s make some magic!

This recipe takes me right back to my college days. My roommate, Leo, and I had a tradition: after every grueling finals week, we’d celebrate by diving headfirst into the most decadent, nutritionally questionable fast food we could find. It was our reward, our ritual. One year, the Double Down had just hit the scene, and we were equal parts horrified and fascinated. We got one, split it in the car, and just laughed at the glorious absurdity of it. It became our post-finals tradition for years.

When I started my plant-based journey, a lot of those nostalgic food memories felt… distant. I wasn’t missing the meat itself so much as the experience, the tradition, the shared joy of eating something ridiculously fun. I wanted to recreate that feeling for Leo and me, and for all of you. The first time I perfected this vegan version, I invited him over. The look on his face after the first bite—a mix of shock, nostalgia, and pure delight—was everything. “Dude,” he said, mouth still full, “this is better. Way better.” That’s the power of food, friends. It’s not just fuel; it’s a time machine to your best memories, now with a delicious, compassionate upgrade.

Alright, let’s get down to the good stuff. Gathering your ingredients is the first step to this plant-based paradise. I’ve included some of my favorite chef insights and swaps to make this work with what you’ve got!

• For the Seitan Cutlets:
  • 1 cup Vital Wheat Gluten: This is the magic protein that gives seitan its chewy, meaty texture. There’s no direct sub for this, it’s the star of the show!
  • 2 tbsp Nutritional Yeast: Adds a savory, “chickeny” depth of flavor. Don’t skip it!
  • 1 tsp Onion Powder & 1 tsp Garlic Powder: The foundation of our seasoning. Fresh is great for sautés, but powder gives an even, distributed flavor here.
  • 1 tsp Smoked Paprika: This little gem adds a subtle smokiness and gorgeous color.
  • 3/4 cup Cold Vegetable Broth: Using cold broth helps keep the seitan from getting tough. You can sub with water and a veggie bouillon cube.
  • 1 tbsp Soy Sauce or Tamari: For that essential umami punch. Coconut aminos work great for a soy-free option.
• For the Breading & Frying:
  • 1 cup All-Purpose Flour: The first layer of our crispy armor. For a gluten-free version, use a 1:1 GF flour blend.
  • 1 cup Unsweetened Non-Dairy Milk: My go-to is unsweetened soy or oat milk for its neutral flavor and creamy texture.
  • 1 cup Panko Breadcrumbs: Panko gives you that ultra-crispy, shatteringly light crust. Regular breadcrumbs work, but they’ll be denser.
  • High-Heat Oil for Frying: Avocado, canola, or peanut oil are my top picks. You’ll need enough for about 1-2 inches in your pan.
• For the Assembly:
  • 2-3 slices Vegan Bacon: My current fave is coconut-based bacon for its crispiness, but tempeh or store-bought options are fantastic too.
  • 2-3 tbsp Vegan Cheese: Look for a melty brand like Violife or Miyoko’s. Shredded or sliced, it’s all good!
  • 2 tbsp Creamy Vegan Sauce: Chipotle mayo, garlic aioli, or even a simple cashew cheese sauce. This is your flavor playground!
  • Optional: Lettuce or a Slice of Tomato: A little freshness to cut through all that glorious richness.

Ready to get your hands dirty? This is where the fun begins. Follow these steps, and you’ll be a vegan fry master in no time.

1. Make the Seitan Dough. In a large bowl, whisk together the vital wheat gluten, nutritional yeast, onion powder, garlic powder, and smoked paprika. In a separate jug, combine the cold veggie broth and soy sauce. Pour the wet ingredients into the dry and mix with a fork until it just starts to come together. Then, use your hands to knead the dough for 2-3 minutes right in the bowl. You’ll feel it become firm and elastic. Let it rest for 5 minutes. Chef’s Hack: Don’t over-knead! This is the key to tender, not tough, seitan.
2. Shape and Simmer the Cutlets. Divide the dough into two equal pieces. Stretch and flatten each piece into a cutlet shape, about 1/2-inch thick. They will puff up a bit! Now, bring a pot of water or light vegetable broth to a gentle simmer—not a rolling boil. Carefully add your cutlets, cover, and let them simmer for 30 minutes, flipping halfway through. Chef’s Hack: Simmering gives the seitan its final structure and cooked flavor. Think of it as pre-cooking your “chicken.”
3. Set Up Your Breading Station. While the cutlets simmer, set up three shallow dishes. One with the all-purpose flour, seasoned with a pinch of salt and pepper. The second with the non-dairy milk. The third with the panko breadcrumbs. This is your assembly line to crispy perfection.
4. Bread the Cutlets. Once the cutlets are done simmering, remove them and pat them very dry with a paper towel. This is crucial for the breading to stick! Dredge each cutlet in the flour, shaking off the excess. Then, dip it fully into the non-dairy milk. Finally, press it firmly into the panko breadcrumbs, ensuring every inch is coated. Chef’s Hack: Use one hand for the dry steps (flour, panko) and the other for the wet step (milk) to avoid “club hand.”
5. Fry to Golden Perfection. In a large, heavy-bottomed skillet (I love my cast iron for this), heat about 1-2 inches of oil over medium-high heat. To test if it’s ready, drop a small breadcrumb in—if it sizzles immediately, you’re good to go. Carefully place your breaded cutlets in the hot oil. Fry for 3-4 minutes per side, until deeply golden brown and crispy. Transfer to a wire rack set over a baking sheet to drain. Chef’s Hack: A wire rack keeps the bottom from getting soggy! Paper towels can trap steam.
6. Cook Your Bacon & Melt Your Cheese. While the cutlets are frying, cook your vegan bacon according to package directions until crispy. Right when the cutlets come out of the oil, place a slice of vegan cheese on each one. The residual heat will start to melt it beautifully.

Okay, the moment of truth! Assembly is an art form here. You’ve built this masterpiece, now let’s present it with the flair it deserves.

Grab your crispiest, most golden seitan cutlet and place it on your plate. This is your bottom “bun.” Slather on a generous tablespoon of your chosen creamy sauce—I’m a sucker for chipotle mayo for that smoky kick. Next, lay down your crispy vegan bacon strips. If you’re using lettuce or tomato, add that now for a pop of freshness and color. Carefully place your second, cheese-topped cutlet on top, cheese-side down, so the melty goodness is facing the bacon.

Now, for the real talk: this is a two-hands, lean-over-the-plate, napkin-on-the-lap situation. Embrace it! I love serving this with a side of crispy potato wedges and a simple, tangy pickle spear to cut through the richness. For a lighter companion, a simple arugula salad with a lemon vinaigrette works wonders. The goal is to create a meal that feels like a total treat, a restaurant-worthy experience right from your own kitchen.

One of the best things about this recipe is its versatility. Once you’ve mastered the base, the world is your vegan oyster! Here are a few of my favorite twists:

• The Buffalo Burner: After frying, toss the hot seitan cutlets in a bowl with your favorite vegan buffalo sauce. Assemble with a cool, creamy ranch-style sauce (vegan mayo, dill, garlic powder, and a splash of non-dairy milk) and some crunchy celery or carrot slaw.
• The BBQ Bacon Cheeseburger: Swap the creamy sauce for a smoky BBQ sauce. Add a crispy onion ring inside the sandwich for an incredible textural surprise.
• The “Garden Club”: Keep it lighter by skipping the bacon and loading up with avocado slices, spinach, a thick tomato slice, and a smear of vegan pesto.
• Gluten-Free Glory: Use a certified gluten-free flour blend and gluten-free breadcrumbs. For the seitan, you’ll need to swap it entirely—thick slices of pressed and marinated extra-firm tofu or a store-bought gluten-free vegan chicken patty work beautifully.
• Spicy Sriracha Mayo: Mix vegan mayo with sriracha and a squeeze of lime. Add pickled jalapeños for an extra kick that will wake up your taste buds!

This recipe has evolved so much from my first attempt, which was… let’s call it a “learning experience.” The first seitan I made was so dense you could have used it as a doorstop. The key was the cold broth and the gentle simmer. I also used to bake the cutlets to be healthier, but for this specific sandwich, frying truly delivers that authentic, fast-food crunch we’re chasing. Don’t be afraid of the hot oil—just be respectful and careful.

Another fun evolution? The sauce. It started with just ketchup and mayo, but now I love whipping up a quick aioli with minced garlic, lemon juice, and vegan mayo. It’s these little touches that make it feel special. This recipe is a testament to the fact that the best dishes aren’t born perfect; they’re crafted through trial, error, and a whole lot of tasty experimentation.

I’ve gotten a lot of questions about this showstopper over on Feastical.com! Here are the answers to the most common ones.

• Q: My breading fell off during frying! What happened?

  A: The most common culprit is moisture. Make sure you pat your simmered seitan cutlets completely dry before breading. Also, ensure your oil is hot enough. If it’s too cool, the cutlet will sit in the oil and steam, causing the breading to slip right off.

• Q: Can I bake or air fry this instead?

  A: You can! For baking, place the breaded cutlets on a parchment-lined baking sheet, spray generously with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway. For the air fryer, spray well and cook at 400°F (200°C) for 12-15 minutes. The crust won’t be *quite* as shaggy and crispy as deep-frying, but it’s a fantastic healthier alternative.

• Q: My seitan turned out tough and rubbery. Help!

  A: This almost always means the seitan was over-kneaded or simmered at too aggressive of a boil. Knead just until the dough becomes elastic and then stop. And keep that pot at a gentle, lazy simmer—no big bubbles!

• Q: Can I make the seitan ahead of time?

  A: Absolutely! You can simmer the seitan cutlets up to 3 days in advance. Keep them stored in an airtight container in the fridge. When you’re ready, just bread and fry them as directed. This makes weeknight Double Downs a real possibility!

Now, let’s be real—this is a treat, not a everyday green smoothie. But it’s a treat you can feel good about! Here’s a general breakdown (values can vary based on the specific brands of vegan cheese, bacon, and sauce you use).

Vegan KFC-Style Double Down : A Plant-Based Fast Food Fantasy

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• Author: BeauCollier

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Description

Hey Feastical friends! Ready to take your taste buds on an over-the-top adventure? This Vegan Double Down swaps fried chicken buns for crispy, juicy seitan cutlets, hugging smoky vegan bacon, melty vegan cheese, and a creamy, zesty sauce. It’s indulgent, nostalgic, and completely plant-based—a true kitchen showstopper.

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Ingredients

Scale 1x2x3x

For the Seitan Cutlets

• 1 cup vital wheat gluten

• 2 tbsp nutritional yeast

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ¾ cup cold vegetable broth (or water + veggie bouillon)

• 1 tbsp soy sauce or tamari (coconut aminos for soy-free)

For the Breading & Frying

• 1 cup all-purpose flour (or gluten-free flour blend)

• 1 cup unsweetened non-dairy milk

• 1 cup panko breadcrumbs (or regular breadcrumbs)

• High-heat oil for frying (avocado, canola, or peanut)

For Assembly

• 2–3 slices vegan bacon (coconut, tempeh, or store-bought)

• 2–3 tbsp vegan cheese (melty brand like Violife or Miyoko’s)

• 2 tbsp creamy vegan sauce (chipotle mayo, garlic aioli, or cashew cheese)

• Optional: lettuce, tomato, or pickles for freshness

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Instructions

1. Make the Seitan Dough

1. In a large bowl, whisk together vital wheat gluten, nutritional yeast, onion powder, garlic powder, and smoked paprika.

2. In a separate jug, combine cold vegetable broth and soy sauce.

3. Pour wet ingredients into dry and mix with a fork until it starts to come together.

4. Knead the dough 2–3 minutes until firm and elastic. Rest for 5 minutes.
   Tip: Don’t over-knead to avoid tough seitan.

2. Shape and Simmer

1. Divide dough into two equal pieces. Flatten into ½-inch thick cutlets.

2. Simmer in a pot of gently simmering water or light vegetable broth for 30 minutes, flipping halfway.

3. Set Up Breading Station

1. Three shallow dishes: flour (seasoned with salt/pepper), non-dairy milk, panko breadcrumbs.

4. Bread the Cutlets

1. Pat simmered cutlets dry.

2. Dredge in flour, dip in milk, then coat with panko.
   Tip: One hand for wet, one for dry keeps the breading neat.

5. Fry to Golden Perfection

1. Heat 1–2 inches of oil in a heavy skillet over medium-high heat.

2. Fry cutlets 3–4 minutes per side until golden and crispy.

3. Drain on a wire rack over a baking sheet to keep the crust crisp.

6. Cook Bacon & Melt Cheese

• Cook vegan bacon until crispy.

• Place vegan cheese on hot cutlets; residual heat will melt it.

7. Assemble Your Double Down

1. Place one cutlet on plate, cheese side up.

2. Spread 1 tbsp creamy sauce, add vegan bacon, optional lettuce/tomato.

3. Top with second cutlet, cheese side down.

4. Grab both hands, lean over the plate, and enjoy!

Notes

• Breading falling off? Pat cutlets dry, ensure oil is hot enough.

• Can I bake or air fry? Bake: 425°F (220°C) 20–25 mins, flipping halfway. Air fryer: 400°F (200°C) 12–15 mins. Crust will be slightly less crisp.

• Seitan tough? Don’t over-knead and simmer gently—no rolling boil.

• Make ahead? Simmer cutlets up to 3 days in advance; bread & fry when ready.

Nutrition

• Calories: 550 Cal Per Serving
• Sugar: 2g
• Fat: 35g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 25g

Per Serving (approximate):

Calories: ~550 | Protein: 25g | Carbohydrates: 28g | Fat: 35g | Saturated Fat: 5g | Fiber: 3g | Sugar: 2g

Compared to its traditional counterpart, this vegan version is a game-changer. We’ve completely eliminated cholesterol and significantly reduced saturated fat, all while packing in a powerful plant-based protein punch from the seitan. The fats here are primarily from the frying oil and your chosen vegan products, which are often based on healthier sources like coconut, nuts, and seeds. It’s indulgent, sure, but it’s an indulgence made with whole-food, conscious ingredients. As always, listen to your body and enjoy it as part of a balanced diet filled with all the fruits, veggies, and whole grains you love.

Well, friends, we did it. We took a fast-food legend and gave it a heart, a soul, and a completely plant-based passport. This recipe is more than just a sandwich to me; it’s a symbol of what Feastical is all about. It’s about not giving up the foods you love, but falling in love with them all over again in a new, more conscious way.