vegan meat

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

onion powder

garlic powder

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

Pulled “pork” made with banana peels

FOR THE PULLED "PORK" MEAT:

vegetable oil

greenish banana peels

onions

garlic powder garlic

barbecue sauce

water (if necessary)

salt and pepper

For the slaw

cabbage

kale

carrots

salt

TBSP lemon or apple cider vinegar

black pepper

This high-protein, 100% plant-based chorizo will leave you in disbelief. It&#039;s everything you want in Mexican chorizo, just without the meat! Enjoy this spicy, savoury, and delicious recipe as an addition to all your favorite dishes.

Vegan Chorizo

dried ancho chiles (0.25)

coriander seeds (0.01)

cayenne (0.02)

½ tbsp Mexican oregano (0.05)

tsp cumin (0.01)

(0.01)

tbsp tamari (0.54)

tbsp apple cider vinegar (0.20)

water (0.01)

Salt & pepper

tbsp refined coconut oil, divided (0.42)

garlic (0.24)

TVP (0.54)

De-stem and shake the seeds out of all the dried chiles. Add them to a pot, cover with water, and bring to a low boil. Reduce the heat and simmer for 10-15 minutes, or until the chiles are soft and pliable. Drain and add them to a blender.

In a dry skillet over low-medium heat, toast the whole coriander seeds until fragrant. Once toasted, add them to the blender along with cayenne, oregano, cumin, cloves, salt, pepper, soy sauce, apple cider vinegar, and water. Mix on high until smooth.

Pour the chile mixture through a mesh strainer into a bowl (make sure to work it through with a spoon or spatula). Set aside.

Heat 3 tbsp of coconut oil over low-medium in a small frying pan. Sauté the minced garlic for 1-2 minutes, then add in the dried TVP and stir to coat in the oil.

Add in half of the marinade and cook until most of the liquid is absorbed. Then, pour in the rest of the marinade and finish cooking until no liquid remains, about 10-15 minutes.

Serve your chorizo in recipes like papas con chorizo, quesadillas, soups, stews, sopes, empanadas, or tamales. Happy eating!

Need a recipe for the Fourth of July? Make this vegan pulled pork sandwich made with jackfruit.

Pulled Jackfruit Sandwiches

brown sugar

paprika powder

oregano

tsp cumin

tsp chili powder

onion, chopped

garlic, minced

BBQ sauce

tsp white wine vinegar

salt, pepper

Prep the jackfruit

Mix together jackfruit with sugar, paprika, garlic powder, oregano, cumin, chili, and a pinch of salt and pepper.


Prep the skillet

Heat up oil in a skillet, then add onions, and cook for 5 minutes, stirring occasionally. Add garlic and jackfruit, and cook for another 3-5 minutes, until jackfruit starts to soften and brown.

Pour sauce on jackfruit

Pour BBQ sauce over jackfruit, and cook for 10 more minutes over low heat, stirring occasionally, until jackfruit is tender, and the sauce thickens. Add a little water, while cooking, if you prefer saucier and juicier pulled jackfruit. Add vinegar, taste, and adjust seasoning if needed.

Make into sandwiches and serve

Serve Pulled Jackfruit over buns with lettuce, coleslaw, and condiments of your choice.

Watch how to make Hoisin BBQ Pulled “Duck” Shroom Sandwiches by Derek and Chad Sarno from the Wicked Kitchen.

Hoisin BBQ Pulled “Duck” Shroom Sandwiches

King oyster mushrooms

tsp garlic

tsp Chinese five-spice powder

tsp salt

Tbsp toasted sesame oil

soy sauce

Cooking oil

tsp agave syrup

garlic

ginger

(120 ml) Wicked Kitchen Sticky Teriyaki Sauce

English cucumber

cayenne-type chiles

green onion

Tbsp chopped fresh mint

butter

-4 large firm-ish sandwich buns, split

Prep your oven

Heat your oven to 400ºF (200ºC) with the convection fan on if you have it.


Shred the mushrooms

To shred the shrooms, run a fork along the stem of the mushroom a few times to score the outside. Then hold it over a bowl and shred into biggish pieces by hand. The score
marks really just help to guide the pulls. Shred up the caps too.


Add spices and seasonings

Add the garlic, five-spice, salt, pepper, sesame oil, and soy sauce to the bowl. Toss everything together with your hands until it’s all good and coated.


Heat the pan and cook mushrooms

Heat up a large cast-iron pan over medium-high heat. Swirl in a little cooking oil, then add the shrooms and get ‘em into a somewhat even layer. Let ‘em cook a few minutes. You want them to brown pretty good on the bottom. Drizzle on the agave when the shrooms start to soften up and brown.


Make the sauce

Meanwhile, mince up the garlic and ginger together. Julienne the cucumber into thin strips about 3 inches (7.5 cm) long. I use a mandoline but a knife and steady hand works too. Chop 1 of the chiles, the green onion, and the mint. Put the cucumber strips in a bowl and add about half the garlic-ginger mix. Add the chiles, green onion, and mint too, along with the remaining 1 1/2 tsp sesame oil and pinch of black pepper. Hold off on salt: it’ll just draw moisture out of the cukes and make the sandwich soggy. Mix that all together, then pop it in the fridge to keep it cool.

Caramelize the mushrooms

Stir the mushrooms so they caramelize all over; some bits will be dark brown, some lighter brown. When they’re good and brown, add the rest of the ginger-garlic mix and
the Wicked Kitchen Sticky Teriyaki Sauce. Stir it in good as it sizzles and bubbles. Then transfer the pan to the oven and cook for 10 to 15 minutes to crisp it up a bit. Transfer the cooked mushrooms to a bowl.

Cook with butter

Put the shroom pan back over medium heat and add the vegan butter. When it’s melted, toast the buns in the pan, swishing them around to soak up all the flavor bits in the pan. I like to put a lid on to help steam the buns a bit to soften them up.

Garnish and enjoy

Load the crispy “duck” shrooms on the bottom buns then top with the cucumber salad.
Chomp down on those bad boys. You won’t be disappointed!

Learn how to make in less than 10 minutes, thin, crispy, and perfectly smoked vegan bacon that will amaze your friends and family!

Best Realistic Vegan Bacon

tsp beetroot powder

tbsp tapioca starch

mushroom powder

maple syrup

tsp liquid smoke

tbsp coconut oil

rice paper

Heat up the 2 tbsp of coconut oil until it is liquid.

Pour the liquid coconut oil in a bowl, add the maple syrup and the liquid smoke.

Add the beetroot powder, mushroom extract, and tapioca starch and stir until you get a thick paste.

Prepare the red paste

Heat up a large frying pan with 1 tsp of oil.

Get a pair of sharp scissors and set a clean working area.

Take 2 rice paper sheets and quickly run them underwater on both sides. Stack one on top of the other.

Working quickly, using scissors, cut strips the size of bacon strips. You should get 3 middle strips and 2 end parts.

Using a spoon or your fingers, rub some of the red paste over each strip on one side and immediately place it in the hot frying pan.

Make sure that the strips don&#039;t touch because they will be quite sticky. Flip after a minute.

Apply a little more red paste with a spoon on the other side. Use a spatula to flatten the strips if they blister.

Serve immediately.

Prepare the strips

Here are Korean-Inspired Ground “Beef” Bulgogi bowls. This is a vegan twist on Korean Bulgogi, usually made of thin slices of beef sirloin and cooked on a grill. Growing up my go-to whenever we’d eat at our favourite Korean restaurant, I’d always share some bulgogi with my sister who loves beef. I love it for its sweet marinade. Bulgogi is usually also marinated for longer to get those flavours in but since we’re using plant-based ground for this recipe, I just cook it down in the sauce/marinade where it absorbs all those sweet and savoury flavours with a hint of spice.

Korean-Inspired Ground “Beef” Bulgogi Bowls

soy sauce (adjust

tbsp packed dark brown sugar (, 28 g)

tsp gochujang (Korean chili paste)

tbsp toasted sesame oil (, 30 ml)

garlic (minced)

sesame seeds

tsp dark soy sauce

tbsp sesame oil

oz plant based ground meat ((see notes))

short grain rice

Vegan kimchi

cucumber

Sesame oil

carrot (I sautéed this with some sesame oil

spring onions or scallions

Gochujang ((Korean chili paste), optional)

Mix all the sauce ingredients in a large bowl then place the plant-based ground. Mix well to coat.

Heat a large pan or wok over medium high heat. Once hot, add in the sesame oil. Add in the plant-based ground/TVP. Stir-fry over medium high heat for 6-8 minutes or until the sauce has been absorbed and the sugars start to caramelise and coat the ground ‘meat’ pieces.

Taste the pieces and then feel free to season with more soy sauce, sugar, or chili paste, to taste. Sprinkle some toasted sesame seeds and mix well. Remove this from the pan.

If using carrots for topping, sauté these over medium high heat with a little sesame oil until tender.

Assemble your bowls with some rice then top with the bulgogi-style ‘beef’, kimchi, carrot, sliced cucumber, spring onion/scallions and a generous drizzle of sesame oil. You can also enjoy these bowls like bibimbap (Korean mixed rice bowl) by adding some gochujang or Korean chili paste.

Steps

https://www.youtube.com/watch?v=tICJh30T9GI

Full recipe here 👉🏼https://thefoodietakesflight.com/korean-beef-bulgogi-bowls

Here are Korean-Inspired Ground “Beef” Bulgogi bowls. This is a vegan twist on Korean Bulgogi, usually made of thin slices of beef sirloin and cooked on a grill. Growing up my go-to whenever we’d eat at our favourite Korean restaurant, I’d always share some bulgogi with my sister who loves beef. I love it for its sweet marinade. Bulgogi is usually also marinated for longer to get those flavours in but since we’re using plant-based ground for this recipe, I just cook it down in the sauce/marinade where it absorbs all those sweet and savoury flavours with a hint of spice.

———————————————

📖 YOU CAN NOW PRE-ORDER MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook


MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

TAGS
tofu,vegan,vegan recipes,healthy,plant based

#vegan #tofu #veganrecipes

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

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

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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
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Equipment I use:
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Super handy reflectors: https://amzn.to/2YGhMwd

Korean-Inspired Bulgogi "Beef" Rice Bowl - using plant-based ground (Vegan)

These salt and pepper ‘pork’ strips are fried until crispy and sautéed with an aromatic mix of chiles, bell peppers, green onions, and seasoned with a spice mix of 5 spice powder, white pepper, and salt. This is inspired by those form Chinese restaurants and are perfect enjoyed as is or with some rice or noodles.

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