Best Mock Chicken Vegan Recipes
VEGAN MOCK SOUTHERN CHICKEN FRIED STEAK
I found this interesting recipe on Epicurious. I do like mock chicken so I'm anticipating good things with this recipe. Note I didn't include the separate time to bake the biscuits in the frying time for the chicken steaks.
Provided by Chef Joey Z.
Categories Vegan
Time 30m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- Biscuits:.
- In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
- With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
- Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
- Bake at 450'F for 10-15 minutes until nicely golden brown.
- Chicken:.
- While the biscuits are baking, preheat a large heavy skillet over medium high heat.
- slice the mock chicken into small round steaks.
- Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
- Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
- Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
- Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
- Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
- Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
- Serve steak and warm biscuits with gravy on top.
- Bon Appetit!
Nutrition Facts : Calories 159.8, Fat 8.3, SaturatedFat 1.7, Cholesterol 4.4, Sodium 467.5, Carbohydrate 18, Fiber 1.4, Sugar 0.3, Protein 3.8
VEGAN MOCK CHICKEN NOODLE SOUP
My wife is a vegetarian but was sick one day and was craving some soup. This is what I came up with. I've found that the smaller you chop the seitan, the better the results. This recipe is vegan, but I've also made it for myself substituting with one can of canned chicken, 5 cans chicken stock, and 2 tablespoons of butter and it turned out great, too. If you can't locate vegan noodles, the shirataki noodles make a great substitute, but remember to rinse them in water and slice them in half with scissors before adding to the soup. The cayenne pepper really helps with a stuffy nose, but can be safely omitted without sacrificing flavor. As with all recipes, taste throughout, adjust spices if needed as dry spices lose their potency over time.
Provided by Paul in Ohio
Categories Stocks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 tbsp of oil and margarine to medium heat in a large pot.
- Add celery, carrots, onions and garlic. Season with salt and pepper to taste. Saute over medium heat for about 5 minutes, stirring frequently to avoid burning.
- Add chopped Seitan to the vegetables and 1 tbsp of the grill chicken seasoning, then saute for about 10 minutes more over medium heat, until onions are opaque and carrots are soft. (This step is important, don't under cook the vegetables!).
- Slowly pour in vegetable stock, then add noodles, bay leaves, parsley, garlic powder, and the rest of the grill chicken seasoning. Also, if desired, add cayenne pepper and/or bouquet garni.
- Bring to a boil, then reduce to simmer and cover, cooking for about 30 to 45 minutes. Stir frequently. It's important that all of the dry spices have time to soften and season the broth, so extend cooking time if needed.
- Remove bay leaves, then serve.
Nutrition Facts : Calories 270.7, Fat 10.2, SaturatedFat 1.8, Cholesterol 31.9, Sodium 108, Carbohydrate 39, Fiber 3.8, Sugar 5.7, Protein 6.9
MOCK CHICKEN (VEGAN)
Make and share this Mock Chicken (Vegan) recipe from Food.com.
Provided by chef1209314
Categories Tempeh
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Grate the tempeh and let it marinate in 1 liter of salted water for 20 minutes.
- Drain the tempeh and add to bowl with chopped onion, celery, parsley and dill weed.
- Mix the remaining ingredients together and add to tempeh-veggie mixture.
- Mix it all well and serve in salads or on sandwiches.
Nutrition Facts : Calories 443, Fat 29.2, SaturatedFat 5, Cholesterol 7.6, Sodium 4283.1, Carbohydrate 27, Fiber 3.5, Sugar 3.9, Protein 25.7
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