Friday, July 15, 2011

Trancendenz's Vegan Fried "Chicken"

The nutrition facts for this Vegan recipe that can easily be made Vegetarian (see notes below) can be found at Calorie Count! There is a range of amounts indicated below, that is because the recipe is done by "feel" for texture. The nutrition facts were done using the lower amounts and assumes four patties - your patties may be a different size, or you may decide to make nuggets!.

a veggie "burger"
Vegan Fried "Chicken"

The "Meat" -

1/2 cup up to 1 cup of Textured Vegetable Protein (also called Textured Soy Protein)
1/2 up to 1 cup of "not chicken" broth, heated
poultry seasoning to taste (or just make a mix of garlic, salt, pepper)
2 tbsp. Vital wheat gluten

The "Breading" -

1/4 cup flour (whole wheat or regular flour is fine)
seasoned salt to taste
pepper to taste
1/4 cup crushed french's fried onions
1/4 cup unflavored soy milk

Combine TVP with hot stock or water and seasoning. Let sit for 10 minutes.

Add vital wheat gluten or flour if that's all you have. Make patties.

If too loose add more vwg or flour. Then dip in egg or milk and coat with flour mixed with crushed fried onions. Fry in minimal oil (I use peanut oil, but other oils are OK; don't use olive oil because it will burn).


Trancendenz doesn't use the pre-made stock because there's too much celery and sage flavor. You can use Veggie stock if you prefer it. If you have no stock, you can use water and "not chik'n" boullion cubes.

If you are not Vegan and prefer, you can use eggs instead of milk.

If you like your "chicken" more bready, increase the amounts in the fixings for that!

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