Vegan Fried Chicken Food
VEGAN FRIED "CHICKEN"
Vegan fried chicken, super crispy, super meaty - the best you'll taste!
Provided by Richard Makin
Categories Appetizer
Number Of Ingredients 18
Steps:
- In the cup of a high speed blender, combine the chickpeas (including their soaking water), the water, bouillon powder, white wine vinegar, onion powder, garlic powder and silken tofu. Blend until very smooth.
- In the bowl of a stand mixer, fitted with the dough hook, combine the vital wheat gluten and the blended liquid. Knead on medium speed with the dough hook for no less that 5 minutes. The seitan dough should be smooth and stretchy.
- Cover the mixing bowl and leave to rest for ten minutes.
- Once rested, remove the dough from the mixer and slice into three even sized pieces. Return two of the pieces to the covered bowl. Take the one piece of dough and slice it into six separate pieces (don't worry if they're all different sizes - just roughly the same is fine).
- Lay out a piece of baking parchment and take one of the small pieces of dough. Place the dough on the left hand side of the baking parchment, then fold over to cover the dough. With a rolling pin, roll out the dough as thinly as you can. Unfold the parchment and peel off the thin piece of seitan. Stretch it out with your fingers and place it flat on a plate. Brush it very lightly with vegetable oil.
- Repeat the process with the next piece of dough - roll it out very thinly then remove from the parchment. Stretch it out with your fingertips and place it in top of the first piece, pushing down lightly with the flat of your hand to remove any air bubbles between the two pieces of seitan. Brush the top piece lightly with oil then repeat the process with the remaining small pieces of dough.
- Once all six small pieces of dough are layered, stretch the top piece of dough down and over the other layers to envelop them and tuck under the bottom layer. Place the layered piece of seitan on a new large piece of baking parchment and fold it up tightly. Wrap tightly with tin foil and set aside.
- Repeat the process with the other two large pieces of dough.
- Bring a steamer to the boil and place all three pieces of seitan in the steamer. Steam for a total of 90 minutes, flipping and moving the pieces around half way.
- Once the seitan is steamed, carefully remove it from the steamer and allow it to cool to room temperature (20 minutes) before placing in the fridge for at least an hour. Do not unwrap.
- Once cooled fully, unwrap the seitan and tear apart into whatever size shreds you'd like. (If you're planning to make fried chicken, I'd suggest keeping the shreds quite large. If you're using in a curry, I'd go a bit smaller).
- Keep sealed in the fridge for up to a week or in the freezer for 2 months.
- Take the pieces of shredded chicken out of the fridge.
- In one medium bowl, combine the gram flour, plant milk, cider vinegar and sriracha. Whisk well to combine. This is your egg mixture.
- In another medium bowl, combine all the spiced flour mixture ingredients. Mix to combine.
- Place a medium, high sided frying pan over a medium heat or turn on a deep fat fryer. Bring the oil to 170c.
- Assigning your left hand to the egg mix and your right hand to the spiced flour, dunk a piece of chicken in the flour and toss to coat. Then, with your right hand, place the floured chicken in the egg mixture. Use your left hand to coat the chicken and then pick it up and place back in the flour. Very carefully coat for a second time in the flour mixture then place carefully in the hot oil.
- Fry the chicken piece for around 2-4 minutes or until completely golden brown. Using a spider or a slotted spoon, remove the chicken from the fryer and place on a few pieces of kitchen towel to drain. Repeat the process with the remaining chicken.
- Serve while hot!
Nutrition Facts : Calories 442 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 40 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 1242 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
VEGAN FRIED CHICKEN/VEGAN CHICKEN NUGGETS (GLUTEN-FREE)
I served these to some non-vegan friends (one of whom "hates tofu") and they seemed to really like them. Based on a recipe from vegweb.com. The original called for crushed cornflakes, but when I went to make this, somebody had eaten all my cornflakes so I used Lay's Baked Potato Chips instead. I like the salty taste of the chips better than the sweet of the cornflakes, but feel free to used crushed anything here and add other seasonings to your heart's content. You can find vegetarian chicken bouillon at your local health food store.
Provided by Prose
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put hot water in a bowl and stir in bouillon. Soak TVP in this liquid for 10 minutes. It will expand.
- Stir in just enough instant mashed potatoes to make a doughy mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to taste.
- Dip patties in crushed baked potato chips, covering completely. Fry in oil until crispy, turning occasionally.
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