Vegetarian Chicken Food

AIR FRIED VEGETARIAN "CHICKEN TENDERS"

Steps:

• Pour flour onto a large plate. Place eggs in a shallow bowl. Combine bread crumbs, garlic powder, paprika, cayenne pepper, black pepper, chili powder, and salt in another shallow bowl.
• Coat imitation chicken strips in flour, dip into eggs, then dredge in bread crumb mixture, and place on a plate.
• Heat an air fryer to 500 degrees F (260 degrees C).
• Place a row of coated strips in the air fryer basket. Spray with a light coat of cooking spray.
• Cook strips in the air fryer for 6 minutes. Open fryer to flip strips with tongs. Continue cooking until golden brown, 4 to 6 minutes more.

VEGETARIAN CHICKEN

Steps:

• Mix all except gluten flour and cooking spray in blender(I used food processor) until smooth.
• Quickly mix the liquid/bean mixture with the flour until smooth like bread dough(I make into smooth round disc shape).
• Place on a baking sheet sprayed with cooking spray and bake in a 350*F oven 35-45 minutes until golden brown.
• Let cool, then cut or pull apart into small pieces and put in food processor and pulse until texture is like chopped or shredded chicken, or cut in strips or cubes to use for other dishes.

VEGETARIAN 'CHICKEN' SALAD

Steps:

• Combine vegetarian fried chicken and celery together in a large bowl.
• Mix together lemon juice, mayonnaise, whipping cream, grapes, curry powder, dill, and salt in a separate bowl. Add to chicken mixture and toss well. Chill until serving.

VEGETARIAN "CHICKEN" FRIED STEAK

Steps:

• Slice the mock chicken into small, round steaks.
• Pour 1/2 cup of the flour into a shallow dish.
• Pour 1/2 cup of the flour into a second shallow dish and add the cornmeal, paprika, salt, and pepper.
• Pour the soy milk into a third shallow dish.
• Dip the steaks into the soy milk and then into the plain flour.
• Dip into the soy milk again and then into the seasoned flour and cornmeal mixture.
• Add 2 tablespoons of the oil to the heated skillet and cook 3 "steaks" at a time.
• Brown for approximately 2 minutes on each side or until thoroughly cooked.
• Transfer to a serving platter.
• Repeat with the remaining oil and steaks.
• Add the remaining flour to the skillet and cook for 2 minutes.
• Whisk in the stock and the parsley and season with the salt and pepper.
• Whisk the nondairy cream into the gravy.
• Remove from the heat when bubbling.
• Serve with warm biscuits topped with the gravy.