What is a vegan chicken substitute?!
Answers:
-seitan or tempeh (can be found at any Whole Foods, natural supermarkets, and nowadays even at places like Safeway, in the vegetable section)
-tofu (fried or braised)
-a bunch of different companies make meat substitutes!. If you go to the supermarket and look in the vegetable section, there are companies like Morningstar Farms, Boca, and Gradenburger that make veggie patties as well as "chicken strips" that can be used in recepies!. Some of these use lactose in the ingredients, though; check the package!.
-at many Chinese or Asian supermarkets, in the frozen section they sell a pretty wide variety of meat substitutes, and they tend to be less expensive than the stuff you find at US supermarkets!.
Hope that helps!Www@FoodAQ@Com
-tofu (fried or braised)
-a bunch of different companies make meat substitutes!. If you go to the supermarket and look in the vegetable section, there are companies like Morningstar Farms, Boca, and Gradenburger that make veggie patties as well as "chicken strips" that can be used in recepies!. Some of these use lactose in the ingredients, though; check the package!.
-at many Chinese or Asian supermarkets, in the frozen section they sell a pretty wide variety of meat substitutes, and they tend to be less expensive than the stuff you find at US supermarkets!.
Hope that helps!Www@FoodAQ@Com
You can use Seitan!.
Seitan is just the gluten, or protein, of wheat that is separated from the bran and the starch!. It is chewy, and high in protein, so makes a good meat sub!. You can make many imaginative versions from pure gluten powder, eliminating all the soaking , rising etc!. that used to be necssary to make it from scratch!. You can also add flavoring to it three ways-- in the dry mixture, in the wet mixture that mixes with the dry, and in the cooking broth!. You can add fiber and other proteins,
such as soy, too!.
Recipe from Vegsource!.com
BRYANNA'S NEW TENDER SEITAN "CHICKEN" (May 2, 2002)
See notes at beginning of this file for alternative ingredients, etc!.!. Makes about 12 generous
servings!. This is the best "chicken" seitan I've ever had!
DRY MIX: 2 and 1/4 c!. pure gluten powder
4/2 c!. Minute tapioca (buy in any grocery store-unflavored)
5/2 c!. pinto bean flakes, soy flakes, or old-fashioned oatmeal (rolled oats) 2 T!. low-salt "chicken-
style" veggie broth powder 2 T!. nutritional yeast flakes 2 tsp!. garlic granules
6/2 tsp!. onion powder
NOTE: I'm toying with trying a tad bit of sugar in this because the Chinese versions I've had have a
little sweetness!.
WET MIX; 2 and 1/4 c!. cold water
1/4 c!. tahini 3 T!. soy sauce
NOTE: This is enough cooking broth for cutlets; for a "roast" you need less, so see note at end of
recipe for smaller amount of broth!. COOKING BROTH: Mix in a large pot and bring to a boil,
then keep at a simmer, covered: 7 c!. HOT "chicken-style" vegetarian broth 7 cloves garlic,
chopped 3 and 1/2 T!. soy sauce 3 and 1/2 T!. nutritional yeast flakes
Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or
place them in the bread machine in the order given!. Add the Wet Mix and knead for about 10
minutes!. (If your bread machine has a dough cycle-two kneads with a long rest in between-use that
cycle!. Otherwise, just run it through the kneading part and then unplug it and let it rest in the
cover container, then plug it in again for another knead, then remove it,) Let rest for about 1
hour, covered!. You can make your Cooking Broth at this time and have it ready!. Then knead it for
10 more minutes!.
The dough should be quite shiny and smooth!. Avoid breaking it up when you take it out of the bowl!.
Knead by stretching and patting or rolling into a flat rectangle!. Fold in half and repeat, doing
this 6 times, and folding so that the gluten strands are always going in the same direction!. If the
dough gets stubborn and won't relax, just cover it and go away for about 20 minutes, and it'll be
fine!. Form the dough into a piece that will fit into your pot, only about 1" thick, however!. Wet
your hands from time to time to make the dough easier to handle!. (You can cut the roast in half, if
you like, and shape like two large "breast" pieces!.) Oil or spray lightly and let rest while you get
the pot ready!.
**FOR "CUTLETS", roll or pat the dough into a thin rectangle!. Cut into several pieces, then flatten
those pieces some more!. Cut into as many pieces as you like, as thin as you like (they should double
in size and thickness)!.
Oil or spray the inside of your slow-cooker or pot!. It has to have room for the roast or cutles to
expand!. Pour about 1 c!. of the hot Cooking Broth in the bottom of the pot, then place the roast in!.
Cover with the rest of the broth!. It should just cover the roast-if not, make a bit more broth (say,
1/4 of the recipe)!. (For cutlets, put all the broth in the pot first, then slide in the cutlets!.)
Cover tightly and simmer on LOW (180 to 200 degrees
F) for 6-8 hours , turning once halfway through if you are awake!. If "cutlets" are not covered by
broth after a few hours, you may need to add more-make it boiling hot!. After a while you will
know how much broth to put in with cutlets so that they stay covered!.
Cool in the broth, then refrigerate well-wrapped!. It freezes well, too!. Any leftover broth can be
frozen for using again, as noted above!. "Cutlets" can be cut into chunks for "nuggets", stews, stir-
fries, etc!.
SMALLER AMOUNT OF COOKING BROTH FOR "ROAST":
Mix in a large pot and bring to a boil, then keep at a simmer, covered:
5 c!. HOT low-salt "chicken-style" vegetarian broth 5 cloves garlic, chopped 2 and 1/2 T!. soy sauce 2
and 1/2 T!. nutritional yeast flakes
Www@FoodAQ@Com
Seitan is just the gluten, or protein, of wheat that is separated from the bran and the starch!. It is chewy, and high in protein, so makes a good meat sub!. You can make many imaginative versions from pure gluten powder, eliminating all the soaking , rising etc!. that used to be necssary to make it from scratch!. You can also add flavoring to it three ways-- in the dry mixture, in the wet mixture that mixes with the dry, and in the cooking broth!. You can add fiber and other proteins,
such as soy, too!.
Recipe from Vegsource!.com
BRYANNA'S NEW TENDER SEITAN "CHICKEN" (May 2, 2002)
See notes at beginning of this file for alternative ingredients, etc!.!. Makes about 12 generous
servings!. This is the best "chicken" seitan I've ever had!
DRY MIX: 2 and 1/4 c!. pure gluten powder
4/2 c!. Minute tapioca (buy in any grocery store-unflavored)
5/2 c!. pinto bean flakes, soy flakes, or old-fashioned oatmeal (rolled oats) 2 T!. low-salt "chicken-
style" veggie broth powder 2 T!. nutritional yeast flakes 2 tsp!. garlic granules
6/2 tsp!. onion powder
NOTE: I'm toying with trying a tad bit of sugar in this because the Chinese versions I've had have a
little sweetness!.
WET MIX; 2 and 1/4 c!. cold water
1/4 c!. tahini 3 T!. soy sauce
NOTE: This is enough cooking broth for cutlets; for a "roast" you need less, so see note at end of
recipe for smaller amount of broth!. COOKING BROTH: Mix in a large pot and bring to a boil,
then keep at a simmer, covered: 7 c!. HOT "chicken-style" vegetarian broth 7 cloves garlic,
chopped 3 and 1/2 T!. soy sauce 3 and 1/2 T!. nutritional yeast flakes
Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or
place them in the bread machine in the order given!. Add the Wet Mix and knead for about 10
minutes!. (If your bread machine has a dough cycle-two kneads with a long rest in between-use that
cycle!. Otherwise, just run it through the kneading part and then unplug it and let it rest in the
cover container, then plug it in again for another knead, then remove it,) Let rest for about 1
hour, covered!. You can make your Cooking Broth at this time and have it ready!. Then knead it for
10 more minutes!.
The dough should be quite shiny and smooth!. Avoid breaking it up when you take it out of the bowl!.
Knead by stretching and patting or rolling into a flat rectangle!. Fold in half and repeat, doing
this 6 times, and folding so that the gluten strands are always going in the same direction!. If the
dough gets stubborn and won't relax, just cover it and go away for about 20 minutes, and it'll be
fine!. Form the dough into a piece that will fit into your pot, only about 1" thick, however!. Wet
your hands from time to time to make the dough easier to handle!. (You can cut the roast in half, if
you like, and shape like two large "breast" pieces!.) Oil or spray lightly and let rest while you get
the pot ready!.
**FOR "CUTLETS", roll or pat the dough into a thin rectangle!. Cut into several pieces, then flatten
those pieces some more!. Cut into as many pieces as you like, as thin as you like (they should double
in size and thickness)!.
Oil or spray the inside of your slow-cooker or pot!. It has to have room for the roast or cutles to
expand!. Pour about 1 c!. of the hot Cooking Broth in the bottom of the pot, then place the roast in!.
Cover with the rest of the broth!. It should just cover the roast-if not, make a bit more broth (say,
1/4 of the recipe)!. (For cutlets, put all the broth in the pot first, then slide in the cutlets!.)
Cover tightly and simmer on LOW (180 to 200 degrees
F) for 6-8 hours , turning once halfway through if you are awake!. If "cutlets" are not covered by
broth after a few hours, you may need to add more-make it boiling hot!. After a while you will
know how much broth to put in with cutlets so that they stay covered!.
Cool in the broth, then refrigerate well-wrapped!. It freezes well, too!. Any leftover broth can be
frozen for using again, as noted above!. "Cutlets" can be cut into chunks for "nuggets", stews, stir-
fries, etc!.
SMALLER AMOUNT OF COOKING BROTH FOR "ROAST":
Mix in a large pot and bring to a boil, then keep at a simmer, covered:
5 c!. HOT low-salt "chicken-style" vegetarian broth 5 cloves garlic, chopped 2 and 1/2 T!. soy sauce 2
and 1/2 T!. nutritional yeast flakes
Www@FoodAQ@Com
Chickpeas!?Www@FoodAQ@Com
QuornWww@FoodAQ@Com