Vegan Chick’n Fingers

Vegan Mos is the brainchild of Ethan Ciment and Michael Suchman. As ethical vegans, they started Vegan Mos as a vehicle for sharing delicious vegan recipes and promoting a better understanding of animal rights issues. The Vegan Mos seek to help people expand their circles of compassion by understanding better the intersection of gay rights and animal rights issues. The Vegan Mos are regular contributors to the weekly podcast of Our Hen House. Ethan and Michael live in Maplewood, New Jersey with their three non-human children: Phoebe, Riley and Charlie.  



Few foods are as universally loved by kids as chicken fingers. When we have friends over with their children, we want their kids to eat and enjoy themselves. We are not, however, willing to do that at the expense of compromising our morals by serving them chickens who are arguably the most abused animals on the planet. Sure, we could buy store-bought frozen vegan nuggets, but they can’t compete with the taste of our own vegan version of this childhood staple. These Chick’n Fingers are as delicious as you’d expect but they lack the fat, preservatives, antibiotics, ammonia, pink slime and unfathomable cruelty that are the main ingredients of chicken-derived fingers.

Because we make these with Beyond Meat’s Chicken-Free Strips*, they are lower calorie and higher protein than animal-chicken meat. The bit of extra effort in making these yourself is so worthwhile. You can even involve the kids in the preparation. Because our fingers use a plant-based meat and omega-rich, cholesterol lowering flax seeds, you need not fear the salmonella that often infects people handling raw chicken meat or eggs. Just make sure to supervise the frying if you’re helping your young children make these.

Your kids won’t be able to tell the difference between what they’ve eaten in the past and our vegan version except they’ll probably like our version better. Cruelty free, healthier food and great-tasting, what could be better? After all, if you are going to feed your kids fried food, at least make it as good as possible.

*Beyond Meat Chicken-Free Strips are available at Whole Foods nationwide. Vegan Chick’n Fingers

Prep Time: 5 minutes
Cooking Time: 20 minutes
Servings: 6-8

Sri Jayewardenepura Kotte Ingredients:

2 packages Beyond Meat Chicken-Free Strips, lightly seasoned
2 tablespoons ground flax seeds combined with 6 tablespoons hot water and microwaved for 45 seconds
¾ cup water
1 ½ cups dried breadcrumbs (make sure they contain no eggs or dairy ingredients like whey)
1 tablespoon minced fresh parsley
2 teaspoon garlic powder
½ teaspoon ground black pepper
1 tablespoon dried minced onion
olive oil for frying


1. Combine the flax-water mixture and water into a shallow dish.

2. In another shallow dish, combine breadcrumbs, parsley, garlic powder, pepper and minced onion flakes.

3. One at a time, take the Beyond Meat strips and roll in the flax/water mix to completely coat. Allow the excess to drip back into the pan. Then roll in the breadcrumb mixture to completely coat. Squeeze to help the breadcrumbs stick. Repeat until all the pieces are breaded.

4. Heat oil in a large frying pan over high heat. Carefully add the coated Beyond Meat strips to the oil and fry for 3 minutes on each side, or until golden brown. Don’t overcrowd the pan. You will have to fry in batches. Remove from oil and drain on paper towel. Repeat until all the strips are fried.

5. Serve.

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