vegan chicken

Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides

Seitan

firm tofu

milliliters soy milk

tsp miso paste

tsp Marmite

onion powder

garlic powder

wheat gluten

pea proteinor vegan protein powder

vegetable stock

Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and &frac12; tsp white pepper in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until smooth.

Tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough&nbsp;has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.

Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm&nbsp;and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you&rsquo;re ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

Vegan fried chicken, super crispy, super meaty - the best you&#x27;ll taste!

Vegan Fried "Chicken"

chickpeas

water

tbsp bouillon powder

tbsp white wine vinegar

tofu

vital wheat gluten

tbsp gram flour

200 ml plant milk

tsp cider vinegar

tsp sriracha

300 g plain white flour

tbsp corn flour

tsp fine sea salt

tsp old bay seasoning

tsp black pepper

vegetable oil ((for frying))

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&#x27;t worry if they&#x27;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&#x27;d like. (If you&#x27;re planning to make fried chicken, I&#x27;d suggest keeping the shreds quite large. If you&#x27;re using in a curry, I&#x27;d go a bit smaller).

Keep sealed in the fridge for up to a week or in the freezer for 2 months.

To Make the Chicken

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!

To Fry the Chicken

I always throw noodles in my salads and the morsels of crispy chicken are just a bonus!  This is a perfect dish for summer parties and BBQ&#x27;s.

vegan crispy chicken asian noodle salad

pkg Gardein chipotle lime crispy fingers

225 g spaghetti or chow mein style wheat noodles

C carrot

C shredded or finely chopped green cabbage

green onions, finely chopped (about 3/4 cup)

C packed cilantro, finely chopped

C packed mint leaves, finely chopped

tbsp sesame seeds

tsp chili flakes (optional)

tbsp minced ginger

garlic cloves,

tbsp sesame oil

tbsp unseasoned rice vinegar

tsp low-sodium soy sauce

tsp agave nectar or sugar

tsp sea salt

tsp white pepper black pepper

Bake Gardein chipotle lime crispy fingers in an oven preheated to 450°F for 30 minutes, to get them extra crispy.

Meanwhile, bring a large pot of salted water to a boil and cook noodles to al dente. Drain and rinse under cool water. Drain well in a strainer before adding to a large mixing bowl.

Whisk the sesame ginger sauce ingredients together in a bowl. Toss the recently drained and still warm noodles in about 1/4 cup of the dressing so that they don’t stick.

Toss noodles in the large mixing bowl with all the salad ingredients, cooked and sliced chicken fingers, and the remaining dressing until well combined.

Serve immediately and garnish with additional cilantro, if desired.

Really “meaty” tofu cooked down in homemade teriyaki sauce, that’s sweet, savoury, and pretty addictive. Served the tasty tofu “chicken” teriyaki with some steamed short grain rice and vegetables. This is one of those really satisfying dishes that’ll make you want to keep pouring more and more teriyaki sauce over as you dig in.

The teriyaki sauce is really versatile that you can use the sauce in many different ways—whether as a dip, glaze, marinade, and so much more!

Tofu “Chicken” Teriyaki

400 g extra firm tofu (, frozen overnight and thawed)

tbsp all purpose flour (or cornstarch)

teriyaki sauce

Neutral oil (for pan-frying)

Toasted sesame seeds (for topping)

scallions (for topping)

short grain rice (for serving)

Shredded cabbage

carrot

Slice enoki mushroom

shiitake mushroom

Slice your block or blocks of tofu into 3/4 to 1-inch thick slabs. Place on a tray and then leave to freeze at least overnight to harden. No need to press the tofu or squeeze out the liquid before freezing (because you’ll want the water inside the tofu to crystallise and create the amazing texture!)

After freezing the tofu, leave it to thaw in room temperature. When soft, carefully squeeze out the water from the tofu. I did this by carefully placing a slab of tofu between my palms and flattening it to squeeze out the liquid. The tofu will be very delicate at this point so be careful not to over squeeze it since it can easily break apart. Squeeze out the liquid from the remaining tofu.

After draining the liquid from the tofu, season the tofu with some pepper and a pinch of salt on each side. Rub the salt and pepper on the tofu. Place some flour or cornstarch on a plate. You can start with 2 tbsp of flour or cornstarch and just add more, if needed.

Place the slabs of tofu in the flour or cornstarch mix and then coat well. Set aside.

Preparing the Tofu

Heat a large non-stick pan or skillet over high heat. Add some oil. Once hot, place the slabs of tofu and leave to cook for 3 to 4 minutes on each side until lightly golden.

Lower the heat to medium and then add in the teriyaki sauce. I started with 1/4 cup and just added more as I went along. Leave the tofu to cook in the sauce. It’ll absorb the sauce and the teriyaki sauce will slowly thicken as it cooks down. Be careful not to cook the tofu in too high heat because the sugars from the teriyaki sauce can easily burn. Scoop up some teriyaki sauce from the base of the pan to pour over the tofu so all sides can be evenly coated.

Flip over the tofu as needed and leave to cook until the teriyaki sauce has been absorbed by the tofu and has thickened into a glaze. Turn off the heat and then slice the tofu into thin 1/2-inch strips, if desired.

Cooking the Tofu

I prepared some slice mushrooms, carrot, and cabbage to cook down in the sauce. I used the same pan as the tofu and simple added a bit of water to deglaze the pan then before adding some sliced enoki mushrooms and shiitake mushrooms.  I added a bit more teriyaki sauce and cooked down the mushrooms.

Afterwards, I cooked some cabbage and carrot separately and also added more teriyaki sauce.

Cooking other Veggies and Mushrooms

I served the tofu with rice and the vegetables, and then added poured more teriyaki sauce. Topped mine with sesame seeds and chopped scallions, too. Enjoy!

Serving the Tofu

Full recipe here 👉🏼 https://thefoodietakesflight.com/tofu-chicken-teriyaki
Teriyaki sauce 👉🏼https://thefoodietakesflight.com/homemade-teriyaki-sauce/

Really “meaty” tofu cooked down in homemade teriyaki sauce, that’s sweet, savoury, and pretty addictive. Served the tasty tofu “chicken” teriyaki with some steamed short grain rice and vegetables. This is one of those really satisfying dishes that’ll make you want to keep pouring more and more teriyaki sauce over as you dig in.

The teriyaki sauce is really versatile that you can use the sauce in many different ways—whether as a dip, glaze, marinade, and so much more!

👉🏼If you’re looking for more recipes and inspiration:

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#tofurecipe #tofu #chicken

Tofu "Chicken" Teriyaki | Vegan, Japanese-Inspired

A vegan version Taiwanese-style Fried Chicken using frozen &amp; thawed tofu. Boldly favored just how you find them on the streets of Taipei.

Vegan Taiwanese Fried Tofu

tofu,

soy sauce

flour

baking powder

salt

potato starch

cornstarch

chili powder

sugar

five-spice

white pepper

Sichuan pepper (optional)

Today we're working with medium-firm tofu. It has been frozen, completely thawed, frozen again, and completely thawed again.*

Look at those beautiful cracks and layers! Now you want to press the tofu (for at least 15 minutes) either with a tofu press or a heavy object to squeeze out extra liquid.  Be careful not to press too hard as the tofu is very brittle at this stage.

Slice the tofu in half — be very careful as you want at least one of the halves completely intact. One my pieces is completely intact so I will use that piece to make the chicken cutlet (雞排). I will break up the cracked piece to make popcorn chicken.

Spread the soy sauce onto the two pieces. Set aside.

Prepare the wet batter. Simply combine all the dry ingredients, add water, and give it a good whisk.  Make sure that the batter is well combined and that there are little to no lumps.

Prepare the seasoning flour by mixing all the ingredients as well.

Quickly put together the seasoning salt as well (for the finished product).

Time to batter up the tofu pieces! Set up your stations:

Dip the tofu first in the wet batter, then into the seasoning flour. Pack the flour in very well!

Repeat step 9 for the nuggets.

Now onto the frying process — we are doing a double fry method. Heat up a good amount of vegetable oil in a shallow pan until around 160 C (320 F). This is the first "low temperature" fry. Remember to prepare a sheet pan lined with paper towel and a wire rack! Fry the tofu pieces. Start with the chicken cutlet.

Be very careful when flipping the chicken cutlet! The tofu is very fragile. Use as many tools you need to help you flip the cutlet. You want to fry the tofu pieces until both sides are lightly crispy. Repeat this for the nuggets.

Let the fried tofu pieces rest on a wire wrack while you re-heat the oil. This time, heat the oil until it is 180 C (356 F). This time we're frying them with higher heat.

Fry the tofu pieces again — this time until they are super crispy and golden-brown. Once they're done, take them out and let them rest on the wire wrack. Immediately sprinkle on that seasoning salt!! Do the same for the tofu nuggets.

Succulent vegan roast chicken &quot;breasts&quot; with seasonal roast veggies and a deliciously festive cranberry marinade.

Vegan Roast Chicken

300 g firm tofu

butter beans

tbsp mushroom bouillon ((available at Chinese supermarkets. Alternatively use uncoloured vegetable stock))

olive oil

tbsp white miso paste

tsp rice vinegar ((alternatively use apple cider vinegar))

yuba ((or dried, paper tofu))

garlic ((peeled))

60 ml balsamic vinegar

tsp light soy sauce

parsley

thyme

tbsp cranberry sauce

carrots

shallots

200 g new potatoes

orange

rosemary

Place the tofu, butter beans, bean water from the tin, mushroom bouillon, olive oil, sea salt, miso paste and rice vinegar into the largest cup or jug attachment of a high speed blender.

Blend on high speed for a minimum of 1 minute. Remove the cup, shake it well or use a spatula to make sure no chunks are stuck to the side then blend again for another 30 seconds until very smooth and creamy.

Add the vital wheat gluten to the mixture and blend on low speed until the mixture comes together. Increase the speed to medium for at least 1 minute. At this stage, the seitan dough should be very smooth and stringy - almost like the texture of tough chewing gum (don&#039;t worry - this is correct - it won&#039;t be like this once cooked!). Remove the dough and wrap in reusable wrap or a plastic bag, to stop it from drying out.

Place the yuba into a deep baking tray and cover with boiled water. Leave to hydrate for a few minutes then discard the water. Set the hydrated yuba aside.

Divide the seitan chicken dough into 8 pieces, roughly 150g each. Working with one at a time, pinch the edges of the piece of seitan and tuck it over and into the centre, making one smooth side and one folded, tucked side. Roughly shape the dough into a fillet. Repeat with the remaining pieces.

Lay a sheet of greaseproof paper on a clean surface and place a roughly crumpled piece of yuba, slightly larger than the fillet, in the centre. Place the fillet on top of the yuba, smooth side down so it&#039;s in contact with the yuba. Fold the sides of the greaseproof paper over and wrap tightly. Repeat with all the remaining seitan.

IMPORTANT: it&#039;s essential that each fillet is wrapped as tightly as possible otherwise the seitan will expand and become spongy rather than firm and meaty. If you have heat-safe cling film, use this to wrap around the greaseproof paper tightly and secure it in a roughly fillet-like shape. Alternatively you can use muslin or cheesecloth bound with thread. Aluminium foil will also work.

Place the tightly wrapped seitan chicken &quot;breasts&quot; into a steamer. A bamboo or an electric steamer will work fine. Steam for 1 hour.

Once steamed, remove the seitan chicken breasts from the steamer and without unwrapping, leave to cool for at least 20 minutes. While the seitan chicken cools, preheat the oven to 200c (fan) and make the marinade.

To Make the Seitan Chicken Breasts

Place all the ingredients in a blender with 4 tbsp water. Blend on high speed for 10 seconds.

Unwrap the cooled seitan chicken breasts and place in a bowl or roasting tin. Pour over half of the marinade. Carefully stir to make sure the marinade covers all of the seitan cover and leave to marinate while you roast the vegetables. Alternatively, place in the fridge and leave to marinate overnight.

To Make the Marinade

Place the vegetables in a medium bowl. Pour over half of the remaining marinade. Toss to coat the vegetables. Transfer the prepared vegetables and herbs into a roasting tin or a cast iron skillet. Place in the preheated oven and roast for 30 minutes.

After 30 minutes, remove the seitan chicken breasts from the marinade. Remove the vegetables form the oven, give them a stir and top them with the marinated seitan chicken. Place in the oven and continue to roast for a further 15 minutes.

After 15 minutes, check on the veggies and seitan. The seitan chicken should be nicely browned on the surface. Use a pastry brush to apply more of the remaining marinade to the seitan and return everything to the oven for a final 5 minutes.

Remove from the oven and sprinkle with finely chopped parsley (optional) before serving with gravy.

To Roast

Vegan &quot;Chicken&quot; is seitan based, perfectly flavored and surprisingly easy to make. Chewy, meaty and perfect for grilling, frying or using anywhere you would chicken!

Vegan Chicken

all purpose flour

nutritional yeast

paprika

vegan chikn flavored broth or vegetable broth*

In a large bowl, combine the vital wheat gluten, flour, nutritional yeast, onion powder, garlic powder, paprika and salt. Stir to combine.

To the bowl with the dry ingredients, pour in the broth and oil. Stir well until the mixture starts to pull away from the bowl.

Transfer to a lightly floured surface, and knead with your hands for just a minute until it comes together, not too much. It will still be quite messy, not a smooth dough.

Break into 6 pieces and press gently into circles, or &quot;chicken&quot; shapes. They can all be different and they don&#039;t have to be perfect, just try to make them similar sizes so they cook evenly.

Wrap each piece in foil. Place all 6 pieces in a steamer basket with water on the bottom and steam for 30 minutes.

Remove carefully from the foil. Now you can either pan fry them in a little vegan butter or oil, grill them, or slice and use anywhere you would like. Enjoy!

Get ready to fall in love with this Jackfruit "Chicken" Noodle Soup. It is so comforting and delicious!

Jackfruit "Chicken" Noodle Soup

jackfruit

celery

onion

garlic

vegan bouillon cubes

dry pasta noodles

To make the "chicken" you'll want to open and drain the can of jackfruit and add that to a bowl. Add in two cups of boiling water and one bouillon cube. Let that sit for an hour or so. The idea here is that the jackfruit soaks in some of that flavor. Once you've let it sit for a while, then fire up the stove. In a skillet, add a couple tablespoons of oil. We use sunflower or safflower oil because their flavors are mild and won't interfere with our seasoning. Carefully add the jackfruit and fry until each side browns. Save that broth. Once the jackfruit browns, you'll want to take a couple of forks to shred it.

Once it is all shredded then add the other bouillon cube to the saved cup of broth. Add this to the skillet and simmer until most of the liquid is cooked off. At this point, your "chicken" is ready for the soup. You can roast it in your oven to toughen up the texture a bit more if desired.

For the rest of the soup, you only need to make some Mirepoix, add the "chicken" and more broth, and whatever noodles you prefer.

Just 20 minutes to make, these soy curl tacos are juicy, tender, chewy, and bursting with flavour! The perfect vegan chicken taco! Gluten-free and oil-free options.

Soy Curl Tacos (Vegan Chicken Tacos)

oz (2 cups) soy curls

vegetable broth

smoked paprika

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