The Best Vegan Chick'n

So the flavor was good but I made a few changes to the recipe and will probably make a few more. I used vegan chicken stock instead of water and added a quarter cup of nutritional yeast. The texture was a little soft for me so next time I’ll definitely add some more wheat gluten. I shredded and then baked for about 15 minutes at 350 and then let cool. It was really tasty on a sandwich with some Dijon and vegan Mayo and tomatoes, cucumber and avocado slices. A little fresh ground Himalayan pink salt and pepper corns and you have a very yummy sandwich and there’s not many really good vegan sandwiches. This is definitely one. I’ll tinker with this one and see if I can get it to perfection but very good first attempt.