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Vegan Fried Chicken

What you need: 

1/2 cup hot water
1 tablespoon vegan "chicken" bouillon powder
1/2 cup textured soy protein
1/2 cup vegan pancake mix, dry
salt, to taste
pepper, to taste
other seasonings, to taste
2/3 cup crushed cornflakes
oil for frying

What you do: 

1. Put hot water in a bowl. Stir in bouillon powder. Soak textured soy protein in this liquid for 10 minutes.
2. Mix just enough pancake mix in with the textured soy to make a cohesive mixture that can be formed into patties. Mix in salt, pepper, and any other seasonings you want to use.
3. Put crushed cornflakes in a plate. Dip patties into cornflakes, covering them completely.
4. Heat some oil on medium heat in a heavy frying pan. Fry patties in oil until crispy, turning occasionally.
Serve with a creamy sauce, and mashed or oven-fried potatoes.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Yummy. I used Islandgirl's variations (ketchup added to the tsp and potato chips on the outside, instant potatoes, baked) and it turned out very well, crunchy and delicious! Meat eaters liked it. We had the "chicken" with garlic mashed potatoes and instant vegan chikn gravy (Hain brand I think).

I would like to know if anyone is able to make the consistency in the middle of the patties/nuggets firm, mine was fluffy and kind of crumbly, tasted great but wasn't able to be cut easily. Should I just press the patties together harder? Or maybe add egg replacer?

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there is a health food store around here that sells fake chicken and beeth broth in bulk. it has become a staple in my kitchen.

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Pboggs: I checked it out (out of curiosity), and sure enough, I found vegetarian "chicken" broth. They call it "Frontier Broth Powdered, Chicken Flavored," and they carry both organic and not. This is the copied/pasted version of the ingredient list: Organic corn syrup solids, sea salt, natural vegetarian chicken flavor made with organic ingredients (natural vegetarian flavor, organic gum arabic, organic yeast autolysate (contains wheat), sea salt), organic onion, organic yeast extract, organic garlic, organic celery seed, organic turmeric, organic parsley. Looks pretty vegetarian to me! I'm going to order some right now, because no one sells fake chicken broth in my area either. (They also have fake beef broth, if anyone is interested.) Just thought I'd clear that up! :-)

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I don't understand how you can use chicken broth in a recipe and call it vegetarian?  I went to the Frontier web site suggested by vegan1--that is real chicken broth, not vegetarian "mock" chicken

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Janeyboo, whenever I make this, I double it (and that's just for me).  I like to have some for leftovers.  I'd double it.

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About how many servings does this make?? I want to steal my s/o away for an old fashioned picnic and would love to include some fried something-or-other, haha. And since so many first-timer TSP users enjoyed this, I think I could manage to not screw it up!! (its my first time, too. yayy for TSP!)

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Great recipe! It was a little too salty for me though so next time I'll try it without the boullion and just lightly salt the outside with some cajun seasoning. I used Bisquick as the panccake mix which worked out great. My husband and I will be eating this regularly I'm sure.

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I was really unsure about this recipe, because I've never really worked with tsp before. It was incredible! I used a little less liquid than the recipe calls for and fresh mashed potatoes instead of the pancake mix. I also used nutritional yeast instead cornflakes. I pan fried them with a little canola spray--the yeast crisped up nicely. Thanks!

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This was amazing.  This was my first try at cooking with TVP and it turned out really well.  I used mashed Yukon Gold potatoes and bread crumbs and coated the patties with corn flakes.  I baked them instead of frying them, which made life so easy.  Even my college student brother cleaned his plate.  I am interested in trying this with the vegan pancake mix.  Can anyone recommend a mix that they've had luck with?  Thanks for the great recipe.

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i've made this recipe several times, with several different methods. i've fried and baked. does the recipe call for deep frying them? also, it seems like it stays soft in the middle. how do i get the inside to cook as well?
???

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