Vegan Chicken – Simple Vegan Blog

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Vegan chicken, one of the best recipes I’ve ever tried. It’s super flavorful, comforting, high in protein, and made with only 9 simple ingredients!

Photo of a plate of vegan chicken

I thought I would never be able to make vegan chicken. I believed it would be such a hard recipe to prepare! However, I was so mistaken – it is actually a pretty easy recipe and it turns out super delicious!

One thing I really wanted this vegan chicken to have was a good amount of good-quality vegan protein, so that’s why I decided to use tofu. Although I’ve never tried this recipe with any other kind of vegan protein, I think you could also use chickpeas or any other kind of legumes.

Besides, this recipe is free from additives and preservatives, so it’s actually healthier than the store-bought ones. And you can customize it with your favorite spices and herbs!

Vegan chicken, a surprisingly tasty recipe. It’s perfect to enjoy for lunch or dinner and great for when you want to try something different. I’m sure it will become a staple on your table!

Vegan chicken recipe – Short video

How to make vegan chicken – Step by step

Photo of the first steps of how to make vegan chicken
  • Add all the vegan chicken ingredients except the vital wheat gluten to a blender (photo 1) and blend until smooth (photo 2). Set aside.
  • Transfer to a large bowl (photo 3) and add the vital wheat gluten (photo 4). Mix until well combined (photo 5).
  • Make a ball with the dough (photo 6).
  • Transfer the ball to a cutting board and flatten it out (photo 7), then cut into 4 pieces (photo 8).
Photo of the last steps of how to make vegan chicken
  • Wrap them in aluminum foil loosely (photo 9), as they will expand while cooking. Steam for 20-30 minutes (photo 10).
  • Let the pieces cool down for a few minutes so you don’t burn your hands. Unwrap them from the foil (photo 11) and cut each piece lengthways down the middle (photo 12) so that you have 8 pieces.
  • Sprinkle some chicken seasoning onto the vegan chicken fillets (photo 13) and rub in with your hands (photo 14).
  • Heat some extra virgin olive oil or some vegan butter in a skillet (photo 15) and cook the vegan chicken fillets over medium-high heat until golden brown for both sides (photo 16).
  • Serve immediately with some lemon wedges or your favorite sauce.

Pro tips

  • If you can’t find nutritional yeast in your area, just omit it.
  • Feel free to add any spices or herbs you like.
  • You could also use poultry seasoning or Italian seasoning instead of chicken seasoning.
  • Vegan chicken stock is the best choice for this recipe, but vegetable stock will also work.
  • I’ve only made this recipe using tofu, but if you can’t eat soy, you could use chickpeas, beans, or any other legumes instead. Just change the amount of vital wheat gluten if needed.
Close-up shot of a plate of vegan chicken

What is vegan chicken?

Vegan chicken is a vegan version of chicken meat. It is usually made with tofu, so is high in protein, and it’s actually super flavorful. Besides, it is completely cholesterol, additive, and preservative-free.

How long will this vegan chicken keep?

If you have lots of leftovers, you can keep them in an airtight container in the fridge and they will last in good condition for up to 7 days.

Can I freeze this vegan chicken?

Of course! To do it, you can put it in an airtight container or a freezer-friendly bag and keep it in the freezer for up to 6 months. To thaw, transfer it into the fridge 1 or 2 days before eating it and reheat it in a pan, the oven, or the microwave.

How to serve vegan chicken

I served my vegan chicken with some lemon wedges this time. However, another good option would be to eat it with a side of roasted red peppers, veggie stir fry, breakfast potatoes, or even vegan mac and cheese.

On the other hand, you could also serve your vegan chicken with vegan mayo or any other sauce you like.

Looking for more vegan meat recipes?

Photo of a plate of vegan chicken with some lemon wedges

Did you make this vegan chicken recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a plate of vegan chicken

Vegan Chicken



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    40 mins


  • Total:

    50 mins

  • 8 vegan chicken fillets 1x

  • How to, Main Dish

  • American

  • Vegan


Servings 8 vegan chicken fillets 1x


Scale


Tap or hover over number to scale servings

Vegan chicken, one of the best recipes I’ve ever tried. It’s super flavorful, comforting, high in protein, and made with only 9 simple ingredients!

Ingredients

For the vegan chicken:

  • 12 oz firm tofu (340 g)
  • 2 tbsp nutritional yeast
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chicken seasoning 
  • 1 tsp salt
  • ¾ cup vegan chicken stock (180 ml)
  • 1 and ½ cups vital wheat gluten (180 g)

For cooking:

  • Extra virgin olive oil or vegan butter
  • Chicken seasoning to taste

 

Instructions

  1. Add all the vegan chicken ingredients except the vital wheat gluten to a blender and blend until smooth. Set aside.
  2. Transfer to a large bowl and add the vital wheat gluten. Mix until well combined. You don’t need to knead the dough, just mix until well combined, that’s all.
  3. Make a ball with the dough. It doesn’t have to be perfect as it won’t change the flavor or texture, it will just make your vegan chicken more beautiful. You can let the ball rest for 10-20 minutes covered, but that’s not necessary.
  4. Transfer the ball to a cutting board and flatten it out, then cut into 4 pieces. Wrap them in aluminum foil loosely, as they will expand while cooking. Steam for 20-30 minutes (I usually steam my vegan chicken for 30 minutes or so). If you don’t want to use aluminum foil or don’t have a steamer, read the notes below.
  5. Let the pieces cool down for a few minutes so you don’t burn your hands. Unwrap them from the foil and cut each piece lengthways down the middle so that you have 8 pieces.
  6. Sprinkle some chicken seasoning onto the vegan chicken fillets and rub in with your hands.
  7. Heat some extra virgin olive oil or some vegan butter in a skillet and cook the vegan chicken fillets over medium-high heat until golden brown for both sides.
  8. Serve immediately with some lemon wedges, a sauce like vegan mayo, or a side of roasted red peppers, veggie stir fry, breakfast potatoes, or even vegan mac and cheese.
  9. Keep the leftovers in a sealed container in the fridge for up to 7 days or in the freezer for up to 6 months. To thaw, transfer it into the fridge 1 or 2 days before eating it and reheat it in a pan, the oven, or the microwave.

Notes

  • If you can’t find nutritional yeast in your area, just omit it.
  • Feel free to add any spices or herbs you like.
  • You could also use poultry seasoning or Italian seasoning instead of chicken seasoning.
  • Vegan chicken stock is the best choice for this recipe, but vegetable stock will also work.
  • I’ve only made this recipe using tofu, but if you can’t eat soy, you could use chickpeas, beans, or any other legumes instead. Just change the amount of vital wheat gluten if needed.
  • Nutritional info has been calculated without the oil and the chicken seasoning used for cooking.

Nutrition

  • Serving Size: 1 vegan chicken fillet
  • Calories: 167
  • Sugar: 0.6 g
  • Sodium: 2029 mg
  • Fat: 2.3 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 14.2 g
  • Fiber: 1.1 g
  • Protein: 22.1 g

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