Vegan Fried ‘Chicken’

Vegan Fried ‘Chicken’

Posted by on Apr 16, 2018 in Vegan Recipes
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Vegan Fried 'Chicken'
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The demand for vegan junk food is on the rise, and for good reason! You may have experienced weirdly-similar mock chicken products available in vegan fast food joints all around the UK and wonder how the hell they do it. The answer is seitan! With this recipe you will learn how to prepare your own fried chicken-style bites, wings, burgers, or whatever else you want to shape it into. Don't be put off by the ingredients list—it's worth it! Besides, most are basic ingredients that you should have in your cupboard anyway.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Vegan Fried 'Chicken'
Print Recipe
The demand for vegan junk food is on the rise, and for good reason! You may have experienced weirdly-similar mock chicken products available in vegan fast food joints all around the UK and wonder how the hell they do it. The answer is seitan! With this recipe you will learn how to prepare your own fried chicken-style bites, wings, burgers, or whatever else you want to shape it into. Don't be put off by the ingredients list—it's worth it! Besides, most are basic ingredients that you should have in your cupboard anyway.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Ingredients
Seitan
Broth
  • 100 ml soy sauce It's cheaper to get the larger bottles of soy sauce found in the oriental section at the supermarket. I used light for this part.
  • 1 litre water
  • 1 onion Medium sized, or half of a large one, chopped into large segments
  • 1 clove garlic smashed
  • 3 sticks celery chopped into halves
  • 2 tsp salt
Crispy Coating
Servings: people
Instructions
Broth
  1. Start by boiling the kettle and placing all the ingredients for the broth into a large saucepan. It needs to be large!
  2. Bring the mixture to a boil and reduce to a simmer (just below boiling point, bubbling very slightly). Cover.
Seitan
  1. Into a large mixing bowl add the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, bouillon and oregano. Mix with a whisk or fork.
  2. Add the soy sauce and liquid smoke, and add the water in a little bit at a time. Use your hands to form a rough dough. Be careful not to use too much water, but if you do just add a bit more gluten. Knead the dough just a little bit until the ingredients are mixed together evenly - about 2-3 minutes. THIS IS VERY IMPORTANT! Don't overwork it—it only need kneading a little bit else it will go tough. The more you knead the tougher it will get, which is perfect for making seitan steak or beef-style burgers.
  3. With your dough in hand over the broth, rip it up into small pieces and drop them in. You should be able to rip off about 16 pieces. Don't worry if they seem a bit small... they will swell to double the size in the broth! Leave to simmer for 30 minutes.
Crispy Coating
  1. While the seitan is cooking in the broth, prepare your coating. Add the flour, garlic powder, smoked paprika, salt, cumin and chilli flakes to another bowl (you could use the same bowl you mixed the seitan dough in to save washing up!). Mix with a whisk or fork.
  2. After 30 minutes the seitan will be done, so turn out the heat. Ideally you want to wait for it to cool in the broth before coating the pieces with the flour mixture, but that seems like a lot of waiting around, so take the lid off and go do something for 20 minutes or until you can handle the seitan pieces with your hands.
  3. Heat a large wok or frying pan with about 250ml oil (a lot I know, but as long as it's hot enough it shouldn't absorb too much into the seitan).
  4. Gently squeeze each piece of seitan over the sink or broth before pressing them into the flour mixture and set aside. Don't squeeze too hard.. you want some moisture to stay in there so it stays succulent!
  5. With the pan really hot, fry the pieces in the oil for a couple minutes each side until golden brown. I did this in batches which took about 10 minutes because I have a small wok. Note: upon putting the pieces in the pan, it's supposed to be quite violent. If it's not hot enough it will sit there slowly bubbling away, absorbing all that oil. Gross!
  1. Either serve as-is, or do what I did and dip the pieces into buffalo sauce (Frank's & melted dairy-free spread) before flashing on a hot BBQ. Enjoy!
Recipe Notes

You could use BBQ sauce instead of buffalo to make BBQ chicken if you'd prefer. I find that the texture is almost like boneless chicken thigh, it's pretty amazing! Be careful not to overheat it, because it can go quite tough if left on the BBQ for too long.

Peanut Butter

Posted by on Jul 25, 2015 in Vegan Recipes
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Peanut Butter
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Peanut butter can be pretty expensive if you go for the organic or "whole" types. Peanuts themselves are so cheap you can make it yourself for a fraction of the price. For this recipe I used 500g of red skinned peanuts which cost me £1.20. Organic peanuts are usually about double the price, but if you can get those then do. This recipe filled a 340g jar.
Servings Prep Time
340g jar 20 minutes
Passive Time
30 minutes
Servings Prep Time
340g jar 20 minutes
Passive Time
30 minutes
Peanut Butter
Print Recipe
Peanut butter can be pretty expensive if you go for the organic or "whole" types. Peanuts themselves are so cheap you can make it yourself for a fraction of the price. For this recipe I used 500g of red skinned peanuts which cost me £1.20. Organic peanuts are usually about double the price, but if you can get those then do. This recipe filled a 340g jar.
Servings Prep Time
340g jar 20 minutes
Passive Time
30 minutes
Servings Prep Time
340g jar 20 minutes
Passive Time
30 minutes
Ingredients
Servings: jar
Instructions
Roasting
  1. Roasting the peanuts is important. If they're not roasted then the oils don't release as well and it tastes completely different to what peanut butter should taste like. You could use already-roasted peanuts, but they might contain a bit too much salt for your liking. Use a flat oven tray and lay out the peanuts evenly. Use 2 trays if you need to and place them in the centre of a pre-heated oven for around 20 minutes on 180°C.
  2. They should be slightly browned - try not to burn them or they'll be really bitter! Sprinkle with salt and give them a good shake before tipping them into a food processor.
Processing
  1. Turn the processor on to break up the peanuts. Stop after a few seconds and remove a couple of handfuls of roughly broken up peanuts if you like your peanut butter crunchy - we'll add these at the end.
  2. Keep processing - you'll need to keep stopping it and pushing the peanuts back onto the blades. At this stage the mixture will seem hopelessly dry and won't resemble peanut butter. This will change - trust me!
  3. After about 10 minutes, you'll notice the mixture becoming a bit more paste-like. It will still be pretty thick at this point, but it just needs processing a bit more. If you think it's taking so long to do anything, then just have faith that it will work! A bit of perseverance will pay off.
  4. Eventually it will resemble actual peanut-butter and will smell incredible. Give it a taste and add more salt if you need to. If you feel it's at a consistency you're happy with, then remove the blade and add the peanuts we set aside earlier and give it a stir. Transfer into a jar and there you've got delicious homemade peanut butter.
Recipe Notes

The same method can be used for a variety of different nuts including almonds, cashews or pistachios.

Spicy Rice

Posted by on Jul 20, 2015 in Vegan Recipes
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Spicy Rice
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This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Spicy Rice
Print Recipe
This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a saucepan and add the garam masala, cayenne pepper and red chilli flakes. Cook the spices for 1-2 minutes before adding the onion and cooking until slightly browned.
  2. Add the garlic and mix for another minute.
  3. Add the stock (I used a Tesco Vegetable Stock Pot), carrots, celery, salt & pepper, rice and 450ml of boiling water (2 parts water to 1 part rice). Give it a good stir and bring to the boil.
  4. Reduce to a low simmer, cover with a lid and cook for about 30 minutes until the water has been absorbed. Try not to touch the rice at all at this stage however temping it may be to keep stirring!
  5. When it's cooked and the water has been absorbed, add the peas, green beans and bell pepper. Give it a mix and take off the heat. I add these bits right at the end so they aren't too soft and they maintain some crunch.
  6. Sprinkle some fresh red chilli over the top and serve!
Recipe Notes

This will be enough for 2-4 people as a side dish. I keep it chilled for up to 5 days and it's absolutely fine to heat in the microwave. Cook in batches and freeze for a quick meal!

Easy Houmous

Posted by on Jul 17, 2015 in Vegan Recipes
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Houmous
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I make this recipe several times a week because I love it so much. It always goes down well at BBQs and when I take it to work with me! There's just a few ingredients involved that are cheap, meaning you can make this stuff all the time. I leave out the olive oil because it adds a lot of calories and I eat this stuff all the time, but you can use it if you want for a more traditional houmous. Use this recipe as a base and add whatever you want to flavour it. My personal favourite thing to do with this is to add about 75ml of Frank's Red Hot Original Cayenne Pepper sauce at the end. Amazing!
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Houmous
Print Recipe
I make this recipe several times a week because I love it so much. It always goes down well at BBQs and when I take it to work with me! There's just a few ingredients involved that are cheap, meaning you can make this stuff all the time. I leave out the olive oil because it adds a lot of calories and I eat this stuff all the time, but you can use it if you want for a more traditional houmous. Use this recipe as a base and add whatever you want to flavour it. My personal favourite thing to do with this is to add about 75ml of Frank's Red Hot Original Cayenne Pepper sauce at the end. Amazing!
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Ingredients
optional
Servings: 350ml Jars
Instructions
  1. For how to prepare your own chickpeas, click here! Put all the ingredients into a food processor on high.
  2. Add some of the liquid you've saved from cooking the chickpeas a bit at a time to help it come together. I use about 200ml. You could just use water instead. You'll need to keep stopping the processor to push the mixture back onto the blades until it's at a consistency you're happy with.
  3. Add more salt if required. At this stage you can add different ingredients to flavour it however you want, or you can just keep it plain. To make it creamier you could pour the mixture into a blender which usually requires a bit more liquid. Empty into containers. I use the 350ml Kilner Jars that I picked up from the supermarket. This recipe will fill 2 of these.
Recipe Notes

I use this houmous in burgers, wraps & bagels, but I mostly use it as a dip for raw veggies, breadsticks, pitta breads, or whatever I can find! It will keep in the fridge for several days, but it's so good that it doesn't last very long.

Sweet Potato & Nut Burgers

Posted by on Jul 16, 2015 in Vegan Recipes
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Sweet Potato & Nut Burgers
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I love these because they're so quick to make. You can pretty much use anything you want for this recipe; carrots, sweetcorn, onion, chilli, different herbs and spices. You can get "nut cutlets" in Aldi which is where I got the inspiration from. Those are very nice and pretty cheap! This recipe is cheaper though.
Servings Prep Time
4 1/4 pounders 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
4 1/4 pounders 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Sweet Potato & Nut Burgers
Print Recipe
I love these because they're so quick to make. You can pretty much use anything you want for this recipe; carrots, sweetcorn, onion, chilli, different herbs and spices. You can get "nut cutlets" in Aldi which is where I got the inspiration from. Those are very nice and pretty cheap! This recipe is cheaper though.
Servings Prep Time
4 1/4 pounders 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
4 1/4 pounders 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
optional
Servings: 1/4 pounders
Instructions
  1. Dry-fry the onion in a large saucepan on medium-high for around 3 minutes until slightly brown. Add 1 tbsp water at a time if it starts to stick.
  2. Add the garlic and fry for a further 2 minutes.
  3. Add the chopped tomatoes and bring to the boil. Add spices at this stage if you want to.
  4. Reduce heat and add the soya mince, lentils and salt. Add a splash of water and mix thoroughly before simmering for 20 minutes with the lid on. Try not to let it stick to the pan!
  5. While the mince is simmering, cook and drain the pasta. Save some of the starchy liquid to add to your mince if it gets too thick.
  6. Add the basil to the mixture and taste to see if you need to add more salt or spices. I add black pepper and a handful of kale at this point. Put the lid on and cook for a further 1-2 minutes until the kale has cooked.
  7. Serve and sprinkle some nutritional yeast over the top like you would Parmesan cheese.
Recipe Notes

These are great to chill or freeze if you want to make them in batches. Cook straight from frozen under the grill or bake for about 20 minutes on 200°C.

Soy Bolognese with Lentils

Posted by on Jul 16, 2015 in Vegan Recipes
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Soy Bolognese with Lentils
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I made this when I came across Soya Mince in Tesco. I figured there must be something I can make with this. I wanted to make something better than the bog-standard bolognese where you use beef mince. I found that this recipe not only tastes A LOT better, but it's also a lot healthier. Meat, Dairy & Oil free. Experiment with different spices; this recipe is just the base - I personally add chilli flakes, cumin & smoked paprika, around 1 tsp each. Just throw in whatever you can find, especially if there's half a can of beans in the fridge, or a courgette that's seen better days. Don't waste anything!
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Soy Bolognese with Lentils
Print Recipe
I made this when I came across Soya Mince in Tesco. I figured there must be something I can make with this. I wanted to make something better than the bog-standard bolognese where you use beef mince. I found that this recipe not only tastes A LOT better, but it's also a lot healthier. Meat, Dairy & Oil free. Experiment with different spices; this recipe is just the base - I personally add chilli flakes, cumin & smoked paprika, around 1 tsp each. Just throw in whatever you can find, especially if there's half a can of beans in the fridge, or a courgette that's seen better days. Don't waste anything!
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Base
Optional
Servings: people
Instructions
  1. Dry-fry the onion in a large saucepan on medium-high for around 3 minutes until slightly brown. Add 1 tbsp water at a time if it starts to stick.
  2. Add the garlic and fry for a further 2 minutes.
  3. Add the chopped tomatoes and bring to the boil. Add spices at this stage if you want to.
  4. Reduce heat and add the soya mince, lentils and salt. Add a splash of water and mix thoroughly before simmering for 20 minutes with the lid on. Try not to let it stick to the pan!
  5. While the mince is simmering, cook and drain the pasta. Save some of the starchy liquid to add to your mince if it gets too thick.
  6. Add the basil to the mixture and taste to see if you need to add more salt or spices. I add black pepper and a handful of kale at this point. Put the lid on and cook for a further 1-2 minutes until the kale has cooked.
  7. Serve and sprinkle some nutritional yeast over the top like you would Parmesan cheese.
Recipe Notes

I like to save some in a box to chill in the fridge. I'll heat it up later and put it in a wrap, or have it on toast! It will keep for about 5 days in the fridge.