unchicken patties??

[Guest guest]

Hi,

 

I just bought a box of unchicken patties that my children loved. I have

made unchicken nuggets from tofu but these were different. They had a lot

of bite to them. Chewy. Similar texture to chicken. Anyone have any

recipes/ideas on how I could make something like this?

 

Thanks!

Cindy

 

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[Guest guest]

--- Cindy Gutowski <luvkadcl wrote: >

Hi,

>

> I just bought a box of unchicken patties that my

> children loved. I have

> made unchicken nuggets from tofu but these were

> different. They had a lot

> of bite to them. Chewy. Similar texture to

> chicken. Anyone have any

> recipes/ideas on how I could make something like

> this?

>

> Thanks!

> Cindy

>

 

Here you go. The notes are Bryanna Clark-Grogan's:

 

BRYANNA'S NEW SEITAN " CHICKEN " BALLS, NUGGETS,

CUTLETS, ETC.

makes about 30 balls or nuggets

 

These are nice and tender, but firm enough to hold up

in a sauce or soup.

 

NOTE: If you are tempted to leave out the oil, this

saves only about 5 calories per ball.

 

DRY MIX:

2/3 c. pure gluten powder (vital wheat gluten)

1/3 c. soy flour, or soy protein (isolate) powder

3 T. oat bran

1 T. vegetarian " chicken " bouillon powder

1 T. nutritional yeast flakes

1 tsp. onion powder

1/4 tsp. White pepper

NOTE: I'm toying with adding a tad bit of sugar to

this, since the Chinese versions I've had have a bit

of sweeteness to them.

 

 

WET MIX:

2 T. soy sauce

1 T. olive oil

2/3 c. cold water

 

1/2 c. textured soy protein granules soaked in 1/3 c.

boiling water or broth

 

COOKING BROTH:

1 c. (preferably low-salt variety) " chicken-style "

vegetarian broth

1 T. nutritional yeast flakes

1/2 T. olive oil

2 cloves garlic, crushed

 

Preheat the oven to 325 degrees F.

 

Mix the dry ingredients in a medium bowl, blending

well.

 

Mix the soy sauce, oil, and water with the soaked soy

protein, then add to the Dry Mix. Stir briefly. Divide

into about 30 equal portions and roll them into balls.

For nuggets, flatten the balls slightly. Place them in

a 9 x13 " baking dish, oiled, leaving a little room

around each one. Pour the Cooking Broth over them.

Cover the pan (use foil if necessary) and bake for 15

minutes. This lets them puff up initially but stay

separate, but too much of the Cooking Broth will

evaporate and not go into the balls if you leave them

in this pan, so, after the initial 15 minutes baking

time, transfer the balls to an 9-10 " pot or deep dish

that can go in the oven and pour the broth over them

again. Cover and bake about 30 minutes more, turning

every

15 minutes, until all the liquid is absorbed.

 

FOR THE NUGGETS: since they are flatter, they don't

need to be moved to another pan. Bake them for 30

minutes, then turn over and bake 15 minutes more.

 

If you'd like to make cutlets, form the dough into

about 12 pieces, then flatten to desired thickness and

place close together, but not touching, in the pan.

Bake for about 20 minutes, as above, then turn over

and bake until all the liquid is absorbed.

 

Cool the " seitan (you can freeze them after they are

cooled), and then, to serve or cook with, broil or

pan-fry (breaded or unbreaded) them just to brown a

little and heat through. Enjoy! NOTE: They can be

further cooked in a sauce.

 

OVEN-BAKED " CHICKEN " NUGGETS (You could fry these in

any breading, too.):

We had these for dinner and my omnivore stepson loved

them!

 

Serve with chile sauce, ketchup, veg gravy or barbecue

sauce to dip them into.

 

Make the seitan into 30 nuggets. Cool. Preheat oven to

400 degrees F. Dip the nuggets in soymilk, then roll

in the homemade Shake'N Bake (below).

Place in single layers, not touching, on greased dark

cookie sheets. Spray with cooking spray, if desired.

Bake 8 minutes or til golden on the bottom, then turn

the nuggets over and bake about 8 minutes more, or til

golden on the other side. Serve hot.

 

Here's a recipe for making your own " Shake'n'Bake " !

This from topsecretrecipes.com

 

TOP SECRET RECIPES VERSION OF KRAFT® SHAKE'N BAKE®

(ORIGINAL)

by Todd Wilbur

 

1/2 cup plus 1 tablespoon corn flake crumbs (could use

natural ones)

2 teaspoons all-purpose flour

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon sugar

scant 1/4 teaspoon garlic powder

scant 1/4 teaspoon onion powder

 

1. Combine all ingredients in a small bowl and stir to

combine.

2. see directions above.

 

NOTE: Some people wrote in and said they added some

cayenne or other spicy (Cajun spice or Old Bay would

be good) (** see spice recipes below) for a spicier

version; others said they added tumeric or achiote

(annato) powder for more color. One said they dipped

the ch**ken " in ranch dressing instead of water-- you

could do the same with tofu or seitan. Another good

" dip " is soymilk, plain or curdled with a little lemon

juice.

 

 

 

 

 

 

 

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