How to cook Vegan Chicken


So I tried making my own Vegan Chicken. Unlike many vegetarians and vegans I enjoyed the taste of meat. The reason why I am weening it out of my diet is because I find that when I eat it I didn’t feel very well. I felt bloated, tired and lacked energy.

I still want to enjoy some of my old receipes that called for chicken so I went down the google rabbit hole of “how do you make vegan chicken”

recipe below


INGREDIENTS

  • 1 ½ cups vital wheat gluten 
  • 300 g tofu
  • 2 tablespoons water
  • 3 tablespoons nutritional yeast
  • 1 tablespoon onion powder
  • 2 teaspoons vegetable or chicken broth powder 
  • 1 teaspoon garlic powder
  • ½ teaspoon salt

instructions below


INSTRUCTIONS

  • Add all of the ingredients to a food processor and pulse to combine until everything is well mixed and the dough forms a ball. Alternatively, if you do not have a food processor you can mix everything together in a large bowl working the dough until it forms a ball.
  • Lightly dust a clean work surfaces with a bit of the vital wheat gluten. Turn the dough ball onto the surface and lightly dust the top with a little more vital wheat gluten. The dough will be soft and very sticky so this will help it from sticking to your hands. Do not knead the dough, kneading it will make it tough. Cut the dough ball into 6 pieces and use the tips of your fingers to press each piece of dough into an oval shape about 5″ x 6″.
  • Add several inches of water to a large pot with a steamer basket and bring to a simmer. Lightly grease the steamer basket and lay the tenders in the basket. If the tenders need to overlap each other, spray the tenders with a bit of oil to stop them from sticking together. Cover and steam at a simmer for 25 minutes, flipping halfway through so they steam evenly. They will double in size. Make sure to keep it at a gentle simmer for the best texture.
  • Once steamed, remove the tenders and let cool. Cover or put in an airtight container and chill in the fridge for a minimum of 1 hour, or for up to 3 – 4 days.
  • Once chilled, the tenders are fully cooked and edible. Let cool completely
  • Tear pieces off in the size of chicken nuggets. Dip in almond milk and then a mixture of flour, paprika, garlic salt and nutritional yeast and pan fry in avocado oil until golden.
  • Place nuggets into a bowl and pour hoisin sauce and green onions on top (I just used store bought – not super healthy but had it on hand). Coat. Eat with rice and add sesame seeds on top for garnish.