Vegan chicken alternatives on the market such as Gardein and Morningstar Farms can be purchased at most grocery stores, but some people find that these products aren’t affordable, aren’t convenient to purchase, or they’re not satisfied with all of the artificial additives.
Whether you’re following a vegan diet, are just looking to eat healthier, or are simply curious about what healthy meals look like, this is the recipe for you.
Vital wheat gluten helps give sticky buns their signature texture. It can be hard to work with. This recipe shows you how to use less of it, letting you knead dough that’s easier to roll out.
This recipe has all of my favourite aspects of every vegan chicken alternative I’ve ever made. It has tofu, jackfruit, no-chicken bouillon and vital wheat gluten. All of these things make the sum of something amazing.
INGREDIENTS FOR THE BEST VEGAN CHICKEN:
- Firm tofu
- Vital wheat-gluten
- Young green jackfruit in water or brine(canned)
- No-chicken style vegetable broth or bullion(double strength is preferred)
- Nutritional yeast
- White miso paste
- Liquid smoke
- Onion powder
- Sea salt
- Poultry seasoning
KITCHEN EQUIPMENT TO USE:
- High speed blender
- measuring tensils
- stand mixer
- aluminium foil
- sealable container
- pressure cooker or instant pot(optional)
- 13/4 cup vital wheat gluten
- 1-350 package of firm tofu, drained and rinsed
- 1 20-ounce can young green jackfruit in water or brine, drained and rinsed and shredded
- 2/3 cup no-chicken-style vegetable broth or bouillon, double strength
- 2 tsp tahini
- 2 tsp sea salt
- 2 tsp onion power
- 1/4 cup nutritional yeast
- 1/2 tsp liquid smoke
- 2 tbsp white miso paste
- 2 tsp poultry seasoning
- 6-8 cups water for cooking
1.Add tofu, no-chicken broth, tahini, sea salt, onion powder, nutritional yeast, poultry seasoning, liquid smoke, and white miso paste to a high-speed blender. Blend on high until smooth.
2.Put in a large bowl. Add vital wheat gluten and jackfruit. Knead low speed until it starts to feel like dough, about 3-5 minutes.
3.You should also knead your dough at a low speed for 15 – 20 minutes. The dough will be soft and slightly sticky with a fibrous consistency. This is great for mashed potatoes, but if you want a fluffier texture, then knead for only 5ish minutes.
4.Place the “logs” in separate cups of water, and then place all of them in a pressure cooker.
5.Add enough water to fill the pressure cooker, and place both wrapped “logs” inside.
6.It will take 45 minutes to cook if you use a pressure cooker, although this may vary based on the size of your particular cooker.
7.Remove the seitan rolls from the cooker, let them cool down, and remove the plastic wrap.
8.If you have access to a pressure cooker, steam them for 30 minutes. Otherwise, simmer them in water for 1 hour.
9.After you’ve processed the logs, put them in a container with some water so the fibers can continue to develop.
10.Chicken breasts are the most popular parts of the chicken. They are versatile and easy to cook. You can use them to build a piece of chicken, or pull them apart to shred the meat.