I’m sorry I haven’t blogged for so long! This is company time on the island, so we’ve been super-busy entertaining. I haven’t had time to devise anything new lately– I’ve been cooking up tried and true recipes for my guests! So, I’m posting an old favorite family recipe this week.
This was a spur of the moment recipe that I devised several years ago. I wanted to do something different with Butler Soy
Curls® (see this post for info), but any “chicken-style” seitan cut into strips or commercial vegan “chicken” strips will work, too. Kids of all ages love them! Serve them with any favorite dip,barbecue sauce, or chile sauce (I mixed half ketchup and half tomato salsa), and enjoy!BRYANNA’S VEGAN “CHICKEN” FRIES
Serves 4
4 oz Soy Curls® (pick out and use the longest strips), reconstituted in hot chicken-style
vegan broth OR use 4 cups “chickeny” seitan cut into “fingers”
1 cup soy or nut milk
1 Tbs lemon juice
2 cloves garlic, crushed
Coating:
1/2 cup cornmeal
1/3 cup whole wheat flour
1/2 Tbs paprika
1/2 Tbs dried oregano
1/2 Tbs salt
1/4 tsp cayenne pepper
freshly-ground black pepper to taste
oil from a pump sprayer bottle
In a large flat baking dish, mix the reconstituted, drained Soy Curls®, or the seitan
“fingers”, with the soymilk, lemon juice and garlic. Let it marinate for 1 to 4 hours in the
refrigerator.
Mix together the Coating mixture ingredients well in another flat baking dish.
Preheat the oven to 400° F. Have ready two large dark-colored baking sheets which have been
sprayed with oil from a pump sprayer bottle.
Just before serving, dredge each strip in the Coating mixture, covering all sides. Place
the strips, not touching, on the baking sheets. Spray the tops with a bit of oil from a
Bake for 10 minutes, then turn the strips over and bake 5 more minutes, until golden and
crispy. Serve hot with your favorite dip or sauce.
Nutrition Facts
Nutrition (per serving): 214.0 calories; 24{ae720e0b436026f867bfa0c31185c2252a138f27e85f5f152ec5acc1c10a8cc9} calories from fat; 5.9g total fat; 0.0mg
cholesterol; 887.4mg sodium; 201.5mg potassium; 27.6g carbohydrates; 6.2g fiber; 2.9g
sugar; 14.4g protein.
Enjoy!
The kitchen journal of a vegan food writer…For the 21st
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.
Bryanna Clark Grogan, author of 8 published vegan cookbooks and The Vegan Feast quarterly cooking newsletter. Moderator of the beginners’ vegetarian forum on vegsource.com.