Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 I made this tonight as " Chicken Parmagiana " . I shaped the mix into large flat oval shaped discs (about 5 " long x 4 " wide x 1/2 " thick), coated in a mixture of rice crumbs (crushed roasted rice) and crushed cornflakes and lightly fried them in a fry pan. Then I topped them with some spaghetti sauce, and some soy mozzarella (I used a UK product called Cheezly that actually melts.) I popped it in the oven for about 10 - 15 minutes to melt the cheese and heat through. This recipe made 2 parmas. One thing to note about this recipe is that is is quite wet and sticky, so use wet hands to form into rough patties and finish the shaping when they are partially coated in crumbs. Vegan Fried Chicken Sourec: Veg Web 1/2 cup textured soy protein 1 tablespoon (3 tsp) vegetarian chicken bouillon powder 1/2 cup vegan GF pancake mix, dry (approximately) 2/3 cup crushed cornflakes (approximately) salt, pepper, other seasonings oil for frying Put 1/2 cup hot water in a bowl. Stir in bouillon powder. Soak textured soy protein in this liquid for 10 minutes. Mix in just enough pancake mix to make a cohesive mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to taste. Put crushed cornflakes in a plate. Dip patties into cornflakes, covering them completely. 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 hi kim sounds great! what size pieces was the textured soy protein? is it a really fine variety? isn't cheezly great? i'm the new zealand importer and distributor, and i think it's a fabulous product. pretty expensive to bring it over, but worth it. best wishes alice On 13 Mar 2007, at 22:31, Kim wrote: > I made this tonight as " Chicken Parmagiana " . I shaped the mix into > large flat oval shaped discs (about 5 " long x 4 " wide x 1/2 " thick), > coated in a mixture of rice crumbs (crushed roasted rice) and crushed > cornflakes and lightly fried them in a fry pan. Then I topped them > with some spaghetti sauce, and some soy mozzarella (I used a UK > product called Cheezly that actually melts.) I popped it in the oven > for about 10 - 15 minutes to melt the cheese and heat through. This > recipe made 2 parmas. > > One thing to note about this recipe is that is is quite wet and > sticky, so use wet hands to form into rough patties and finish the > shaping when they are partially coated in crumbs. > > Vegan Fried Chicken Sourec: Veg Web 1/2 cup textured soy protein 1 tablespoon (3 tsp) vegetarian chicken bouillon powder 1/2 cup vegan GF pancake mix, dry (approximately) 2/3 cup crushed cornflakes (approximately) salt, pepper, other seasonings oil for frying Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Hi Alice, This was really good. There aren't very many non-vegan things I miss, but chicken parmas were a family favourite. I tried the Vegan Fried Chicken recipe a few weeks ago and then thought, why not try it as a parmagiana. It worked really well. I used Orgran Buckwheat Pancake mix and it held together really well. The Cheezly mozzeralla topped it off beautifully. I used Planet Organic Vegetarian Mince. ( http://www.planetorganic.com.au/ ) It is really fine. I have used other brands before, but have always found the texture to be tough and chewy. This one is fine enough not to be noticable in the finished product. Cheezly is a great product, but at over $7 Australian I do tend to keep it for special occasions. Kim. , Alice Leonard <alice wrote: > > hi kim > sounds great! what size pieces was the textured soy protein? is it a > really fine variety? > isn't cheezly great? i'm the new zealand importer and distributor, and > i think it's a fabulous product. pretty expensive to bring it over, but > worth it. > best wishes > alice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 thanks kim. i've got a huge bag of the chunky tvp i'm working my way through, so i won't be buying any fine stuff for a while! just FYI, with the extra freight and lower population in nz, cheezly retails for around $10 here...! On 14 Mar 2007, at 00:02, Kim wrote: > I used Planet Organic Vegetarian Mince. > ( http://www.planetorganic.com.au/ ) It is really fine. I have used > other brands before, but have always found the texture to be tough and > chewy. This one is fine enough not to be noticable in the finished > product. > > Cheezly is a great product, but at over $7 Australian I do tend to > keep it for special occasions. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Alice wrote: i've got a huge bag of the chunky tvp i'm working my way through, so i won't be buying any fine stuff for a while! Do you have a strong blender, Alice? Just put the chunky TVP (gluten free, of course) in your blender and whiz it up. It will make a nice fine product --- just blend until you get the results you want. LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Ouch ! Makes the Aussie price sound so much cheaper. Kim > just FYI, with the extra freight and lower population in nz, cheezly > retails for around $10 here...! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Especially since Aussie dollars are about 30 cents less than American ones - smile On 3/13/07, Kim <bearhouse5 wrote: > > Ouch ! Makes the Aussie price sound so much cheaper. > > Kim > > > just FYI, with the extra freight and lower population in nz, cheezly > > retails for around $10 here...! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2007 Report Share Posted March 14, 2007 oh, well, it's nz $ not oz or US... still a lot of $$! On 14 Mar 2007, at 11:12, Brenda-Lee Olson wrote: > Especially since Aussie dollars are about 30 cents less than American > ones - > smile > > On 3/13/07, Kim <bearhouse5 wrote: > > > > Ouch ! Makes the Aussie price sound so much cheaper. > > > > Kim > > > > > just FYI, with the extra freight and lower population in nz, > cheezly > > > retails for around $10 here...! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2007 Report Share Posted March 15, 2007 LaDonna, What do you do with it after you whiz it up in the blender? Do you have some recipes I could try? Another question--how long does it keep in the cupboard? I've had some for awhile. Patti from WI LaTeaDah <teacups wrote: Alice wrote: i've got a huge bag of the chunky tvp i'm working my way through, so i won't be buying any fine stuff for a while! Do you have a strong blender, Alice? Just put the chunky TVP (gluten free, of course) in your blender and whiz it up. It will make a nice fine product --- just blend until you get the results you want. LaDonna Need Mail bonding? Go to the Mail Q & A for great tips from Answers users. Quote Link to comment Share on other sites More sharing options...
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