Fried Freakin' Vegan Chickin' with Garlic Roasted Mashed Potatoes and Mushroom Gravy. Wowza.
- BRAYDEN HAY
- Sep 19, 2017
- 3 min read
Fried Freakin' Vegan Chickin'
Ingredients
- 2 cups vital wheat gluten
- 5 tbsp nutrional yeast (nooch)
- 5 tbsp tahini
- 7 cups of "no chicken" veggie broth (2 cups for boiling)
- 1 tbsp hot sauce (your choice, i pick rooster sauce)
- 2 tsp onion powder
- 1 tsp salt
- 1 tbsp assorted fresh herbs ground down- preferably: thyme, rosemary, & sage
Coating Ingredients
- 2 cups whole wheat flour
- 1 tbsp nooch
- 1 tsp salt & pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cane sugar
- 1 tbsp mustard
- egg replacer (for 2 "eggs")
- 1/2 cup nut milk
- tbsp veggie broth
- oil for frying
Instructions
1. Start your broth on medium/high heat in a large sauce pan.
2. in a medium bowl, mix the vital wheat gluten, nooch, onion powder, and the ground herbs
3. in separate bowl, mix the veggie broth *start with 4 cups*, tahini, and hot sauce.
4. Mix the dry ingredients with the wet & stir until combined. *add some extra veggie broth if too dry 1/2 cup at a time.
5. knead your dough until you start seeing those strings from the vital wheat gluten activating- add more flour if too sticky- add more broth if too dry and starts to crumble.
6. Divide into preferred sizes- 1/2 inch thick.
7. Add the chickin' to the boiling broth and cook them for about 45-55 minutes on a low boil, stirring every once and awhile.
8. remove and let dry.
Coating Instructions
1. Combine milk, vegan egg mixture, and mustard into a bowl. In a separate bowl mix the dry ingredients and spices.
2. once the chickin' is dry, dip into your flour mixture, then your wet, then the flour again. Make sure to finish coating all of them before you start frying.
3. Heat oil, fry until both sides are super crispy and golden brown.
4. once finished, top with a pinch of salt, pepper, and a squeeze of lemon.
Roasted herbed Garlic Mashed Potatoes & Mushroom Gravy
Potato Ingredients
- 3-4 rustic unpeeled potatoes, cut 3/4 inch thick
- 4 roasted garlic cloves + 3 tsp oil- minced
- 1 1/2 cup nut milk
- 3 tbsp vegan butter
- 2 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- 1/4 tsp salt & pep to taste
Gravy Ingredients
- 1 tbsp oil
- 1/2 cup small yellow onion finely chopped
- 4oz mushrooms- finely chopped *use whatever you want, i tend to just snag the cheapest ones*
- 2 bay leaves - 1-2 tbsp italian herb blend (thyme, sage, rosemary, tarragon)
- 2 cloves garlic minced
- 1/2 cup flour
- 4-5 cups veggie broth
- 1/2 cup nut milk
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp parsley finely chopped
Potatoe Instructions
1. Heat oven to 350 degrees, roast garlic for 20 minutes.
2. In a large sauce pan- cover cut potatoes with 1 inch of cold salted water, bring to a boil, reduce, and simmer until fork tender. Usually takes about 20 minutes.
3. Strain and return to sauce pan, mince the roasted garlic, add to the potatoes with the oil from garlic.
4. add milk, butter, salt & Pep.
5. mash your potatoes with a hand mixer or hand masher. add more milk and butter if needed.
6. once done, add your chives and parsley.
Mushroom Gravy Instruction
1. On medium/high heat- add in your oil, bay leaves, herbs, onions, and mushrooms. Stir and cook until brown 8-10 minutes.
2. Sprinkle in flour, stirring until cooked. 3-5 minutes.
3. Slowly start whisking in the veggie broth, until smooth. Simmer 2-3 minutes until thickened.
4. add soy sauce, salt & Pep.
5. Plate!
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