When you want a cozy, fancy-feeling meal without any animal products, this Vegan Cordon Bleu Recipe is your new go-to. It’s that perfect blend of crispy, melty, and savory that makes it great for everything from casual dinners to impressing guests. Plus, you’ll love how simple it is to pull off without sacrificing flavor or texture.
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Why You’ll Love This Vegan Cordon Bleu Recipe
This dish perfectly balances crispy panko breading with gooey vegan cheese and savory plant-based "ham" inside. It’s a nostalgic classic made fresh and animal-friendly, ideal when you want something fancy but fuss-free.
- Texture you want: Delightfully crunchy crust paired with melty, tender filling.
- Flavor that pops: Mustard and vegan mayo give a tangy lift, complemented by smoky "ham" slices.
- Everyday ingredients: Uses pantry staples and popular vegan brands you can find at most grocery stores.
- Works for any night: Feels special enough for guests but easy enough for a weeknight treat.
Ingredient Spotlight
The three stars of this Vegan Cordon Bleu Recipe are the vegan chicken pieces, vegan ham, and vegan swiss cheese. Each one brings its own texture and flavor, and choosing the right brands really ups the game. If you're curious about tweaks, I’ll give some handy swaps below too.
- Vegan chicken: Gardein Chick’n Scallopini is perfect here for its thin, tender texture that crisps great.
- Vegan ham: Tofurky slices add a smoky, deli-like charm that tastes genuinely satisfying.
- Vegan swiss cheese: Daiya melts beautifully and offers that classic mild, nutty flavor without any dairy.
Seasonality & Sourcing
You'll often find all these vegan staples year-round at well-stocked supermarkets or health food stores. I grab my vegan chicken and ham frozen to keep on hand, especially when I want a quick dinner with a special touch. For freshness, pick vegan cheeses that are refrigerated, and check the expiration. Seasonal twists like adding fresh herbs from your garden or swapping panko for crushed nuts add a personal touch without extra hassle or cost.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by thawing your vegan chicken in the fridge overnight so it’s fully defrosted but still firm to handle. This ensures even cooking and keeps it from getting mushy. Meanwhile, preheat your oven to 370°F — this temperature crisps the panko perfectly without drying out the filling. Avoid rushing the thaw: if your chick’n is still frozen, the cheese won’t melt properly, and the breading might burn before the inside cooks through.
Step 2 — Cook & Build Flavor
Once thawed, layer a vegan ham slice and two halves of vegan swiss cheese on one chick’n scallopini piece, then press a second piece on top to make a sandwich. Next, brush both sides generously with a mix of vegan mayo and Dijon mustard—this combo adds moisture and tang while helping the breadcrumbs stick. Dip each side into Just Egg, then coat fully in panko breadcrumbs. Lay them on a lined baking sheet, spray lightly with oil for that golden crunch, then bake 20 minutes before flipping and finishing for another 15 minutes. You'll know they’re done when the crust turns a deep golden brown and smells toasty. If you notice the crust browning too fast, lower the oven temperature slightly to avoid burning while the cheese melts inside.
Step 3 — Finish & Rest
After baking, let your Vegan Cordon Bleu Recipe rest on a cooling rack for about 5 minutes. This short pause allows the melty cheese to settle and makes slicing less messy. Resting also helps the crust stay crispy rather than steaming soggy beneath. Serve hot with a little extra sauce of vegan mayo mixed with Dijon mustard on the side for dipping—it's that simple, and oh-so-delicious.
Troubleshooting Vegan Cordon Bleu Recipe
If your cordon bleu feels dry, try brushing a touch more of the mayo-mustard mixture before breading next time, or don’t overbake. For a bland taste, add a pinch of smoked paprika or a dash of garlic powder to the panko. Sometimes the crust gets soggy—this usually means the assembled sandwiches sat too long before baking or were stacked; always bake immediately and keep them separated on the tray.
Pro Tips
I’ve found the best Vegan Cordon Bleu Recipe success comes from careful heat control and prepping everything before you bread. The first time I messed up, the outer crust got burnt while the inside was cold—don’t let that happen to you! Also, giving the assembled sandwiches a light oil spray ensures that perfect oven-crisped exterior without loads of fat.
- Heat control: Keep oven at 370°F; if crust browns too quickly, reduce by 10-15 degrees.
- Timing window: Bake 20 minutes, flip carefully, then bake another 15 minutes for even crisping.
- Make-ahead move: Assemble and bread, refrigerate covered for up to 24 hours, then bake fresh.
- Avoid this pitfall: Don’t let the chick’n pieces thaw partially; fully thaw for uniform cooking and melting.
Variations & Substitutions
If you want to mix things up, try swapping vegan ham for smoked tofu or tempeh slices for a firmer bite. You can also experiment with different vegan cheese types like mozzarella or smoked gouda for new flavor profiles. For the coating, crushed cornflakes or gluten-free panko work well for those avoiding gluten. Just keep the key steps the same, and you’ll still get that satisfying crisp and melty inside.
Great Debates
There’s always chatter about whether to use vegan mayo or oil as a binder before breading. I prefer mayo mixed with mustard here since it keeps things moist and adds tang without extra greasiness. Some folks swear by pan-frying for extra crunch, but baking is easier and gives consistent results without extra cleanup. Personally, the oven method is my fave for an even, toasty finish every time.
Make-Ahead, Storage & Freezing
You can assemble and bread your Vegan Cordon Bleu Recipe sandwiches a day ahead and keep them covered in the fridge. Bake fresh just before serving for best results. Leftovers keep well for 3–4 days in an airtight container in the fridge. Freeze unbaked sandwiches by wrapping each individually in plastic wrap and then foil; thaw overnight before baking. To revive chilled or leftover cooked sandwiches, reheat in a toaster oven or air fryer to keep that crust crispy.
Yield & Conversions
This recipe makes four vegan cordon bleu sandwiches, perfect for 4 servings. To double, simply double all ingredients and use a larger baking sheet to avoid overcrowding. Halving works great too but be mindful to adjust cooking time slightly for smaller batches. For metric, 370°F equals about 190°C; 1 cup Just Egg is approximately 240 ml; ½ cup panko about 60 g.
Serving Ideas & Pairings
This Vegan Cordon Bleu pairs wonderfully with crisp garden salads dressed in a light vinaigrette, steamed green beans, or roasted fingerling potatoes. For dipping, the simple sauce of vegan mayo and Dijon mustard is classic, but a side of spicy ketchup or vegan ranch works too. I love serving it alongside a sparkling beverage or a fresh lemonade to balance the richness.
FAQs
Absolutely! Swap Panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free cereal. Just Egg replacement with a mixture of flaxseed and water also works well for breading.
You can substitute with a light brushing of neutral oil mixed with a touch of mustard. It won’t be as creamy but still helps the breadcrumbs stick and adds flavor.
Press the sandwiches firmly when assembling and secure with toothpicks if needed. Also, avoid overfilling to ensure the layers hold together while baking.
Yes, pan-frying in a little oil works and gives extra crust, but watch the heat carefully to avoid burning before the inside heats through.
Notes, Tools & Special Equipment
A rimmed baking sheet lined with parchment paper is essential for clean, even baking. A small silicone brush helps spread the mayo-mustard mixture evenly. Toothpicks are useful to keep your sandwiches secure while baking. Using an oven thermometer can ensure your oven stays at a consistent 370°F, especially if yours tends to run hot or cold.
PrintPrintable Recipe 📖
Vegan Cordon Bleu Recipe
This Vegan Cordon Bleu recipe features Gardein Chick’n Scallopini layered with vegan ham and Swiss cheese, coated in a crispy breadcrumb crust, baked to golden perfection. It's a rich and indulgent plant-based alternative perfect for entertaining or a special weeknight meal, served with a tangy Dijon mustard and vegan mayo sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Vegan Chicken and Fillings
- 4 Gardein Chick’n Scallopini pieces
- 4 slices Tofurky vegan ham
- 2 slices Daiya vegan Swiss cheese, cut in half
Coating
- 3 tablespoons vegan mayonnaise
- 2 tablespoons Dijon mustard
Breading
- 1 cup Just Egg
- ½ cup Panko breadcrumbs
- Oil spray for baking sheet
Sauce on the side
- Vegan mayonnaise
- Dijon mustard
Instructions
- Thaw Chick’n: Thaw the Gardein Chick’n Scallopini in the refrigerator overnight to ensure even cooking.
- Preheat Oven: Preheat your oven to 370°F (187°C) to get ready for baking the cordon bleu.
- Assemble Sandwiches: Lay one piece of chick’n on a clean surface, top with a slice of vegan ham and a half slice of vegan Swiss cheese, then cover with another piece of chick’n to form a sandwich.
- Prepare Coating Mixture: In a small bowl, mix together the vegan mayonnaise and Dijon mustard until smooth.
- Brush Sandwiches: Brush both sides of each assembled sandwich generously with the mayo-mustard mixture to help the breading adhere.
- Dip in Just Egg: Dip each side of the coated sandwiches into the Just Egg, fully covering the surface.
- Coat with Breadcrumbs: Roll the dipped sandwiches in Panko breadcrumbs until evenly coated on all sides.
- Prepare for Baking: Place the breaded sandwiches on a baking sheet lined with parchment paper, secure with toothpicks if needed, and lightly spray with oil to promote crispiness.
- Bake: Bake in the preheated oven for 20 minutes, then carefully flip each sandwich and bake for an additional 15 minutes until the crust is golden brown and crispy.
- Serve: Remove from oven and serve hot with extra vegan mayo and Dijon mustard sauce on the side for dipping.
Notes
- Ensure the chick’n is completely thawed before assembling for even cooking.
- Use toothpicks to keep sandwiches secure during breading and baking if they are prone to falling apart.
- For a crispier crust, lightly spray oil not only on the baking sheet but also over the top of the sandwiches before baking.
- Customize the fillings by swapping vegan ham or cheese with your favorite plant-based alternatives.
- This recipe can be paired with a fresh side salad or steamed vegetables for a complete meal.
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