Blargh, Mondays come way too soon and this one was particularly harsh. I feel like I could sleep for another two days straight and I'd be happy. For some reason, today I was a little mopey and craving some comfort food like nothing else when I got home from work. I needed some fried chicken finger-esque food- pronto. I didn't have any ready-made "chicken" nuggets handy, so I had to use my imagination and a little elbow grease. And if I do say so myself, wow did I do a good job!!
I know they don't look outstanding in this photo due to my poor photography skills, but they were so juicy and tender - I couldn't even believe it! Drizzled with "honey mustard" (hint: yellow mustard + agave nectar), these things really hit the spot.
Also in photo: Lipton taco rice, Romano beans with sauteed garlic, and my mom's cucumbers & onions recipe.
And because I'm nice, I'll share:
Veg-tastic Fried Chicken
1/2 c boiling water
1/2 vegan chicken bouillon cube (I used Edward & Sons)
1/2 c TVP (textured vegetable protein)
1/2 c pancake mix, dry (I used Pamela's baking and pancake mix)
1/2 tsp garlic powder (or to taste)
1 tsp nutritional yeast (or to taste)
2 Tbsp vital wheat gluten
1/3 c bread crumbs
1 tsp olive oil
olive oil for pan
1. Place vegan bouillon cube in glass measuring cup and add boiling water, stir until bouillon is completely dissolved. Add TVP to broth, stir to combine and ensure all kernels are wet. Cover with plastic wrap and soak for 10 minutes.
2. Pour bread crumbs onto a plate or shallow bowl and set aside (we'll use this for breading the chicken strips later).
3. Add pancake mix, garlic powder, nutritional yeast, and vital wheat gluten to the TVP and mix well. Drizzle in olive oil and work through dough (I used my hands). Coat your hands in olive oil to prevent dough from sticking to you! Dough should be sticky and want to clump together easily, add more wheat gluten if it's too runny or more water if it's dry and crumbly.
3. Form dough into desired shape such as patties or thick strips, make sure you squeeze the dough firmly to remove any holes or air and prevent cracking during cooking. Roll in bread crumbs to coat completely.
4. Add a drizzle of olive oil to your liking to a 10 inch pan and let it heat up for 2 minutes. Add chicken fingers. Saute until golden brown on all sides, drizzle in more olive oil as needed to prevent sticking and to get that delicious golden color.
5. Prepare to be amazed.
Serve with ketchup or honey mustard
Yield: around 6 chicken strips
Yay for leftovers, there were enough chicken fingers left to take for lunch tomorrow!!