Vegan Fried Chicken
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
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.'
SO HOW'D IT GO?
This is one of my favorite recipes -- and it makes enough burgers to last my husband and I about a week. Last night I made a batch and used fresh bread crumbs instead of corn flakes, and even though the crunch wasn't there, it was still delicious.
Who knew something that starts out smelling like dog food could come out so delicious?
just made them for lunch. they were really easy to make and surprisingly good BUT there was one problem, which I see other people hat it also but no one answered how it can be solved
they came out soft in the middle! dough-like. how do you get to make them "done" in the middle?
This was pretty good, but I think the "chicken" broth I used wasn't the best, I didn't get any amazing flavor experience from it, and I had some trouble frying it, but I will try it again!!!!!
I'd like to hear other's advice on how to make this firm up more. My patties stayed together, but were extremely soft, lacking the firmness I imagine chicken patties to be. My husband liked them, although I think I could have used a better no-chicken broth.
This was alright... pretty simple, but I didn't really think that it was anything to get excited about. It didn't have much flavor in my opinion. The texture was pretty good, I liked how crunchy it came out. I'll keep trying different variations of it and try to get more flavor. It's on the right track though.
These are good-I make nuggets out of them. I find that I have to add some vital wheat gluten to get them to bind together better and get a more meaty texture. Perhaps because I use mashed potato flakes instead of the pankcake mix?? Another note-I tend to bake these-easier and more healthy that way.
I really don't know what the problem is, when everyone else likes it. It could just be my palate. I just made this recipe for the second time, *drastically* decreasing the pancake mix and adding no salt. It was better this time, but still resembled a mysterious fried patty more than anything else. I wouldn't put it on a bun, for certain. I'm glad others like it.
First of all, this was my first attempt at using tsp. It turned out amazing! I actually found my chicken veggie broth powder at an asian supermarket, so you can look there too if one is in your area.
I didn't have any pancake mix so I just made my own. Really simple homemade pancake mix is 2 cups flour, 2 teaspoon baking powder, 1 tsp salt and you're good to go.
I love this recipe. I ate it with organic vegan hamburger buns, some grapeseed vegenaise, lettuce and cherry tomatoes. SO FREAKEN GOOD!
Um, this is amazing. And they can't cost more than 25 cents a patty, if that. My days of buying it in the store are over! Last night I made these (using no-chicken stock instead of water and boullion) and used the "Corn Flake Crumbs" that come in a box. I saved a patty for my lunch today!
I had no trouble getting them to stay together. I was baking potatoes so I let the patties sit for about 10 minutes before frying, but I don' think that's why it worked. I used pancake mix...Next time I make them I'll measure out how much and repost.
Unbelievable!
Buba, see my comment on the first page for this recipe. I've baked these with good results.
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