With all the texture and taste of chicken—but none of the cruelty (or the cholesterol!)—veggie "chicken" can suit any recipes, from chicken pot pie to chicken fajitas.
Here are two tried-and-true recipes to start your new, kinder way of eating:
Faux Fried "Chicken"
Makes 4 servings
1 tsp. salt
1/2 tsp. onion powder
1 tsp. pepper
1 tsp. garlic powder
2 cups (350 g) unbleached white flour
4 Tbsp. nutritional yeast flakes, optional
4 Tbsp. yellow mustard
1/2 cup (100 ml) water
1 lb. (450 g) mock chicken, diced or torn into chunks
3 1/2 cups (700 ml) vegetable oil
1 Mix together the salt, onion powder, pepper, garlic powder, flour and nutritional yeast in a deep bowl. In a separate bowl, dilute the mustard with the water and stir until soupy. Add 1/3 cup (50 g) of the flour mixture to the mustard mixture and stir until the batter thickens (it's OK if the batter is lumpy).
2 Dip large chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of "crust."
3 Fry the chunks in hot oil on nearly high heat in a large skillet until crispy golden brown, turning as needed. Serve hot or cold.
"Save the Chickens" Salad
Makes 4 servings
1 lb. (450 g) mock chicken
1/2 cup (50 g) diced green and red pepper,
celery and/or red onion
A pinch of parsley
A pinch of chives
3/4 cup (150 g) vegan mayonnaise
1 Dice or tear the mock chicken (or use a food processor).
2 Mix in the diced vegetables, herbs and vegan mayonnaise.
3 Chill. Serve as a sandwich filling or with crackers.
Recipe photos © Steve Lee. Home Economist: Siân Davies
