Vegan Spicy Fried Chicken Sandwich

This was my first time making seitan. Then I deep fried it!!!! Hands down the most filling meals I’ve had in I don’t know how long. I’m talking filling on another plane of existences. No matter how much protein in a meal, how large my bowl of cooked veggies or any other meal that I can think of compares to this.

The macros to gluten flour are pretty close to chicken breast. There’s a tiny amount of carbs but for real. 120 calories of wheat gluten has 23 gram of protein. SAY WHAT?! 4 grams carbs & zero fat (before we fried it). The macros alone pretty much have me sold.

High fucking vegan protein. This isn’t like the exaggerated vegan protein lists that float around the internet. This is for real.

TIP:

  • Taste the flour mixture before rolling your seitan in it. Since the flour will become the breading you’ll want to make sure it’s salty and seasoned to your liking. Just dab your finger in the flour mixture & taste it. You’ll notice right away if it’s bland or flavorful.
  • For the most part making seitan is simply mixing equal parts spiced gluten flour to liquid (then bake or boil it). Now I’ve seen it recommended to use slightly less liquid for firmer texture.



Ingredients

  • 6 TB gluten flour (64 grams)
  • 1/2 ts onion powder
  • 1/4 ts poultry herbs
  • 1/4 ts salt,
  • 1 TB tahini
  • 1 TB hot sauce
  • 3 TB vegan chicken broth,
  • water
  • vegan eggs
  • hot sauce
  • 6 TB flour with 1/8 ts garlic powder
  • 1/4 onion powder
  • 1 ts paprika
  • salt and chipotle powder or cayenne
  • oil for frying + vegan spicy sauce (mix hot sauce with vegan mayo)


Instructions

  1. Mix: 6 TB gluten flour (64 grams), 1/2 ts onion powder, 1/4 ts poultry herbs, 1/4 ts salt
  2. Mix in different bowl: 1 TB tahini, 1 TB hot sauce, 3 TB vegan chicken broth
  3. Combine line 1 & 2 to make your veggie patty dough. Knead dough for a minute.
  4. Boil veggie patty covered in water or broth for about an hour. Then set aside to cool and press with a paper towel to remove excess water.
  5. Make vegan egg: 1.5 TB vegan egg powder (I used follow your heart) with about 1/2 cup cold water. Add water slowly, you may not need it all or you may need extra. Add enough cold water til it’s a thick batter. Add hot sauce to thin it out and maybe some more cold water. I thought it was easier to use when on the thinner side.
  6. Make flour mixture for breading: 6 TB flour with 1/8 ts garlic powder, 1/4 onion powder, 1 ts paprika, salt and chipotle powder or cayenne. Mix and taste. Add more flavors or salt if needed.
  7. Coat gluten patty with flour mixture then dip in vegan egg mixture. Allow excess to drip off then put back in the flour mixture.
  8. Fry patty: heat oil to high/med-high heat and fry to golden brown & crispy. ENJOY


Recipe adapted from: https://modestdish.com/

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