Vegan Southern Fried Chicken

This is obviously not chicken and I can't tell you it tastes anything like it. I will also tell you that while it is loaded with protein and easy to make, it is also very fattening and you will make a good mess in your kitchen! But when you are in the mood for a crispy, fatty, salty treat, these babies are sure to satisfy.

Vegan Southern Fried Chicken
1 1/2 cups vital wheat gluten flour
1/2 cup unbleached all-purpose flour
1/2 cup nutritional yeast
1 teaspoon baking powder
1 Teaspoon seasoning salt
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon black pepper
1 Teaspoon cayenne pepper (optional)

1 cup water
1/2 cup dill pickle juice (from pickle jar)


Coating
1+ cup unbleached all-purpose flour and additional seasonings for dredging dough before frying

Combine dry ingredients in a large bowl, vital wheat gluten flour, 1/2 cup unbleached flour, baking powder and all dry seasonings.  Mix well and slowly add 1 cup water and pickle juice.  Stir thoroughly until sticky dough forms. Knead dough till ingredients are all combined well (dough will be a little sticky). Cover and allow to rest for 30 minutes.

During this waiting time bring a large pot of generously salted water to a gentle boil. Using a small spoon form small chunks of dough and as you form them, add them individually into the salted water. Turn heat to low and simmer for 15 minutes covered. Remove lid and simmer for another 15 minutes, stirring gently occasionally. Remove chunks with a slotted spoon and place (not touching) on a cooling rack. Begin heating your oil for deep frying (2 inches deep at least).

In a separate dish Combine a cup or so of flour with any seasonings you like (I used seasoning salt and cayenne pepper. Coat generously the pieces of dough and begin frying. Be sure your oil is very hot (375) and do not crowd the pan. In other words, work in batches.  If you add too many to your frying pan they will not brown properly. Fry for 2 minutes a side or until golden in color.  Carefully remove pieces of "meat" with slotted spoon and place them (not touching) on your cooling rack. Salt lightly when they are hot. Serve with your choice of dipping sauces.  Goes great with buffalo wing sauce, sweet mustard or barbecue sauce or all three!  Go ahead, INDULGE, you deserve it!!!

Close-up of fatty, salty, goodness

No KFC here!

This is the "chicken" after it was removed from the water before it is deep fried

Vegan Peppered Turkey

Seriously, this is probably one of my favorite vegan creations. When you make a batch please let me know. I have a feeling you may stop buying faux deli meat altogether.

1 cup vital wheat gluten flour
1 cup cold water
1 teaspoon tamari
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon fresh cracked black pepper
1 teaspoon agave syrup
1/2 teaspoon liquid hickory smoke
Additional 1/2 teaspoon cracked black pepper
1 teaspoon canola oil

Preheat oven to 350 degrees. Combine flour with seasonings (except agave, liquid smoke and additional pepper), add water and stir until ball forms. Knead ball about 10 times pressing into a 6 inch cylinder. Put canola oil on a peice of heavy duty tin foil and place cylinder of dough on oil. Wrap tightly (like a sausage) and wrap with another peice of tinfoil. Bake for 1 hour at 350 degrees (turn over after 1/2 hour). Remove from oven and allow to cool to touch. Open foil and coat dough with liquid smoke, agave syrup and additional pepper. Rewrap in foil and allow to sit at room temperature till ready to refrigerate. Chill for a few hours. Open foil and slice into very thin slices. Use for sandwiches or anything your heart desires. Pictured on whole grain bread with veganaise, horseradish mustard, kale and tomatoes. Splendid! I know what I will be having for Thanksgiving!!

And then tacos...

Round 2 recipe, my Super Versatile Savory Seitan ground up in food processor with taco spices and voila! We have soy free taco meat for dinner. This vegan thing is way too much fun. Let's eat.

Super Versatile Savory Seitan

Super Versatile Savory Seitan (meat substitute)
1 T Spike
1 T seasoned salt
2 T nutritional yeast
1 t allspice
1 t black pepper
1 t black sesame seeds
1 t coffee grounds
1 t agave
1/4 c molasses
Juice from 1 lime
1 vegetable bouillon cube
2 cups water
2 cups vital wheat gluten

Put water, bouillon cube, yeast and spices into bread machine (***see note below). Add vital wheat gluten flour. Set pizza dough setting and hit start. Meanwhile bring 10 cups water to boil and turn down to simmer. Remove seitan dough from bread machine. It should be wet and rubbery. Cut into 1/2 inch strips, chunks or cubes and add one by one into simmering water. Give it a gentle stir. Leave lid cracked so steam lets out and simmer for 40 minutes. Remove peices using a slotted spoon and allow them to rest to cool to room temperature. Use in a variety of recipes. Slice thin for sandwiches, leave in chunks for stirfry or whatever strikes your fancy. Store unused portions sealed in refrigerator. You can also skip the boiling and fry small peices of dough in hot oil until they puff slightly and become golden brown. I did some like this and coated them with a little barbecue sauce. They reminded me of burnt rib tips! Yum! I can't stop eating it. I just tried a peice sliced thinly with all of the following sauces and applications individually. Wow. Seriously.
-Bbq sauce
-Steak sauce
-Peanut sauce
-Vegan cheddar spread
-Avocado cream sauce on flax bread
***you do NOT need a bread machine! Just mix wet and dry ingredients separately and then combine and knead dough for a few minutes. I only used a bread machine so I would have less dishes to wash.