1/4
2/4
3/4
4/4
Leave a note
By anotherveganfoodblog
Vegan Chicken
9 steps
Prep:15minCook:58min
I have made different seitan recipes over the course of my vegan journey and I always found it time-consuming to make. Also, the texture was more sponge-like than meat-like. After years of experimentation, I learned that I needed more protein to achieve my desired texture. After searching for ways to get my hands on a higher protein flour I ended up adding chickpeas to the recipe and was elated with the results.
Updated at: Wed, 16 Aug 2023 19:53:23 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
4
Low
Nutrition per serving
Calories223.7 kcal (11%)
Total Fat4.5 g (6%)
Carbs10.9 g (4%)
Sugars1.6 g (2%)
Protein35.9 g (72%)
Sodium1385.8 mg (69%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a food processor add chickpeas, water, soy sauce, poultry seasoning, garlic powder, and onion powder and blend for 3 minutes
Step 2
Add vital wheat gluten to the food processor and blend for another 3 minutes
Step 3
Remove dough from the food processor and knead for 2 minutes
Step 4
Divide dough into four sections; roll each section into a long log and tie in a knot
Step 5
In a dutch oven or deep skillet heat the avocado oil over medium heat
Step 6
Add dough knots and pan fry each side for 2 minutes until browned
Step 7
Add vegetable stock to the pan and simmer covered for 50 minutes
Step 8
Remove dough knots and place them on a baking sheet and place in the refrigerator until cool
Step 9
Once cool tear the dough into bite size pieces
View on anotherveganfoodblog.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
