Baked Chicken Patties



  • 4 cups water
  • 4 teaspoons McKay’s Chicken Style Seasoning
  • ½ teaspoon sea salt
  • ½ teaspoon onion powder
  • 1 tablespoon soy margarine
  • ½ cup cornstarch
  • ½ cup cold water
  • ½ cup Tofutti Better Than Sour Cream

Chicken Patties:

  • 1 cup water
  • ½ teaspoon salt
  • 2 cups onions, slivered
  • 1 cup red peppers, slivered
  • 2 9.5-ounce packages MorningStar Farms® Grillers® Chik’n Veggie Patties
  • ½ cup seasoned bread crumbs



  1. In a medium-sized kettle on high heat bring the water, McKay’s Chicken Style Seasoning, sea salt, onion powder, and soy margarine to a boil.
  2. In a small container, mix the cornstarch with the cold water together until it is well blended.
  3. Slowly pour the slurry into the kettle, stirring rapidly. When thickened, remove from heat and stir in the Better Than Sour Cream. Set aside.
    Add the water and salt to a medium-sized skillet. Add onions and red peppers and sauté over medium heat until all the water is gone.
  4. Spray a separate large skillet with nonstick cooking spray and heat over medium high.
  5. Bread the MorningStar Farms® Grillers® Chik’n Veggie Patties with the seasoned bread crumbs, place in the hot skillet, and cook on both sides.
  6. Pour some of the gravy into the bottom of baking dish. Add patties, sauteed vegetables and remaining gravy. Bake at 350 degrees for about 20 minutes, or until hot.


Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.