Vegan “Chicken” Drumsticks
This is such a great recipe for all my meat-free friends out there. These “chicken” drumsticks are perfectly saucey, with just the right balance of crispy and tender -everything a drumstick should be, just without the meat!
Instead of real chicken, I used a blend of tofu and vegan shredded chicken for this recipe. Jackfruit also makes a great replacement if you can find it.
For the skin, we are using rice paper. For the bone, we are using cinnamon sticks. I topped it al off with my favorite sweet and spicy bbq sauce, but you can use anything that sounds good to you.
This would be a great meal for summer, and would pair really well with potato salad and some watermelon. I would not suggest cooking them on the barbecue though; I don’t think they would hold up well over the flames.
I chose to bake these in my oven, but using an air fryer would also work great. For this recipe you will also need a large mixing bowl and a baking sheet.
I assumed that this recipe would be a bit challenging when I first tried it out, but it was more fun than anything! So don’t be discouraged, and give it a try!
Is This Recipe Complicated?
When I set out to make this recipe, I was definitely nervous about how involved and complicated it would be, but I promise it’s actually pretty simple!
All we are really doing is mixing all the ingredients into a bowl, wrapping it up in rice paper, and baking it. Super simple and really fun!
Do These Drumsticks Actually Taste Like Chicken?
They really do! Vegan food companies have mastered the art of making things taste like meat – it’s pretty amazing! The seasonings and sauces also really help with the flavor too.
Can I Use Different Sauces Or Seasonings?
You can use any flavors you like. There are so many good bbq sauces out there to choose from, but you can even choose ranch, buffalo, honey mustard, and more.
How Long Will These Keep For?
If you somehow have leftovers, these will keep in the fridge for another day or two. I would bake them again so they get nice and crispy.
What If I Don’t Have Cinnamon Sticks For The “Bones”?
If you can’t find any cinnamon sticks, sugar cane or popsicle sticks will also work great for the “bone” part of this recipe.
Can I Use An Air Fryer For This Recipe?
I actually think an air fryer would be the best option for this recipe if you have one! I don’t have one in my kitchen at the moment, so I had to use my regular oven.
How To Make Vegan “Chicken” Drumsticks
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
- 8 rice paper sheets
- 1 package vegan shredded chicken
- 1 package firm tofu
- 2 tbsp tapioca starch
- 2 tsp poultry seasoning
- 2 tsp onion powder
- 1 tsp garlic powder
- ½ bbq sauce
- 8 cinnamon sticks
Instructions
Shred the vegan chicken and break up the tofu into strands or chunks and add to a large bowl.
Add the tapioca starch and seasonings to the chicken and give it a stir. If the tapioca starch seems a bit clumpy, you can add a teaspoon of vegetable broth or water at a time to thin it out if needed.
Turn the oven on to 350°F and set out a large plate. Wet one sheet of rice paper (I just use the running sink water) and place it on the plate. Only wet each side for two seconds – any more and the paper will be too sticky and it will break.
Add ¼ cup of the shredded “chicken” to the lower third of the rice paper. *see photos for reference. Add the cinnamon stick to the middle of the chicken, leaving half of the stick outside of the rice paper.
Start rolling the rice paper around the chicken, forming a drumstick shape. This does not have to be perfect, just make sure that all the “chicken” is sealed inside of the rice paper.
Repeat for all the drumsticks and place them on a baking sheet.
Bake for 15 minutes, flipping them half way through. Finally, brush them with bbq sauce and enjoy!
Vegan "Chicken" Drumsticks
Vegan "chicken" drumsticks so delicious you'll never miss the real thing!
Ingredients
- 8 rice paper sheets
- 1 package vegan shredded chicken
- 1 package firm tofu
- 2 tbsp tapioca starch
- 2 tsp poultry seasoning
- 2 tsp onion powder
- 1 tsp garlic powder
- ½ bbq sauce
- 8 cinnamon sticks
Instructions
Shred the vegan chicken and break up the tofu into strands or chunks and add to a large bowl.
Add the tapioca starch and seasonings to the chicken and give it a stir. If the tapioca starch seems a bit clumpy, you can add a teaspoon of vegetable broth or water at a time to thin it out if needed.
Turn the oven on to 350°F and set out a large plate.
Wet one sheet of rice paper (I just use the running sink water) and place it on the plate. Only wet each side for two seconds - any more and the paper will be too sticky and it will break.
Add ¼ cup of the shredded “chicken” to the lower third of the rice paper.
Add the cinnamon stick to the middle of the chicken, leaving half of the stick outside of the rice paper.
Start rolling the rice paper around the chicken, forming a drumstick shape. This does not have to be perfect, just make sure that all the “chicken” is sealed inside of the rice paper.
Repeat for all the drumsticks and place them on a baking sheet.
Bake for 15 minutes, flipping them half way through.
Brush them with bbq sauce and enjoy!
