Who says vegans cannot enjoy their favorite fast food meals? Numerous copycat fast food recipes have emerged these days, thanks to meat substitute products such as seitan aka. vital wheat gluten, which creates a very similar look and texture to meat when cooked. Seitan originates from China and Japan, where it was traditionally prepared by Zen Buddhists as a substitute for meat or fish. Seitan is made from gluten, which is the main protein of wheat. Seitan is sold in Whole Foods Market or even online.
This recipe is a vegan version of Popeyes bonafide fried chicken. The seasoned seitan is cooked in veggie broth and coated with a mix of spices and herbs. Serve this when you are having friends over and they’ll surely be surprised that it’s not made of chicken.
• 2 cups of vital wheat gluten
• 5 tbsp nutritional yeast
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp salt
• 1 cup of water
• 1 tbsp vegan bouillon
• 1½ cup of hot sauce
• 5 tbsp tahini sauce
• 6 cups of vegetable broth
• 2 cups of all-purpose flour
• 1 tsp salt
• 1 tsp cayenne pepper
• ½ tsp white pepper
• ½ tsp onion powder
• ½ tsp paprika
• 1 tsp garlic powder
• ¼ tsp sugar
• ⅓ cup hot sauce
• 1 tbsp mustard
• 3 eggs worth of egg replacer
• oil for deep-frying
This recipe takes about 1 hour and 30 minutes to make. Serves 4 to 6.
To make the vegan chicken, mix all dry ingredients – vital wheat gluten, nutritional yeast, onion powder, garlic powder, and salt – in the bowl of a stand mixer.
In a separate bowl, mix the wet ingredients water, bouillon, hot sauce, and tahini sauce until well combined.
Pour this into the dry mixture and mix using low speed until it forms a dough.
Form the dough into desired chicken pieces.
Cook chicken pieces in boiling vegetable broth for 45 minutes over medium heat.
Remove chicken pieces from the vegetable broth and set aside to cool.
To prepare the coating mix, combine all dry ingredients all-purpose flour, salt, cayenne pepper, white pepper, onion powder, paprika, garlic powder, and sugar in a large mixing bowl.
In a separate bowl, combine all wet ingredients egg replacer, hot sauce, and mustard.
Coat the chicken pieces with flour mixture and dip in egg mixture.
Give the chicken pieces a final coating of the dredging mix and pat excess flour.
Deep-fry chicken at 350F for 8 to 12 minutes or until golden brown.
Place chicken pieces on a plate lined with paper towel to drain excess oil.
Serve with biscuits.
Ideas And Tips:
• Keep in mind that seitan doubles in size when cooked. You may want to consider this when forming your chicken pieces. 🙂
images – https://www.youtube.com/watch?v=7AqXDGHCtyo