For those making their own soymilk: Vegan Okara Chick'n Strips

[Guest guest]

This recipe is made with okara, the soybean pulp byproduct of making

soymilk. Easiest with a soymilk making machine (and already cooked),

but can also be done by hand (cook this okara before using as it is

raw).

 

Igredients:

*Okara from 1 batch of 1.5 qt soymilk

*6 oz can tomato paste (plain or w/ herbs as you prefer)

*1 - 2 Tblsp either Spice mix below; or use 1 tsp sea salt, 2 tsp

minced garlic, etc. Whatever you like to flavor your chick'n.

*3 cups quick oats

 

Spice mix I

2 tsp onion powder

1 tsp each:

dried parsley

dried oregano

sea salt

black pepper

1/2 tsp each:

dried basil

dried thyme

garlic powder

paprika

 

(directions follow)

 

Spice mix II (faux KFC spice blend)

3 Tblsp dried parsley

2 Tblsp each:

garlic salt

onion salt

1 Tblsp each:

dried rosemary

dried oregano

powdered sage

paprika

1.5 tsp dried thyme

1 tsp each:

powdered ginger

dried marjoram

black pepper

 

For either blend: Place all in a coffee grinder reserved for spices

and grind until all are a fine powder. Alternately, double the

recipe and use a blender/food processor. Store in airtight jar(s)

with your other spices.

 

Steps:

 

Mix okara, tomato paste and spices with spatula in large bowl. Blend

well. Add oatmeal 1 cup at a time, blending well. When adding 3rd

cup oatmeal, it will be too stiff and need mixing with your hands.

You may want plastic gloves for this if you have sensitive skin. Mix

thoroughly.

 

Shape into strips resembling chicken tenders, 3-4 " long and 3/4-1 "

wide. You can also make patties if desired, but make them small (3-

3.5 " diameter, no thicker than 1/2 " ) or you'll have mushy middles.

 

Cook 1 of 2 ways~~~~

Bake: 350 oven on ungreased cookie sheet for 30-40 mins.

Pan fry: Heat 1/4 " of oil in large skillet over medium-medium high

heat. Dip strips in soy milk, then roll in all-purpose flour. Fry,

turning

once until golden brown on both sides. Drain on brown paper or paper

towels.

 

Serve with your favorite dipping sauce, such as sweet & sour, plum,

ketchup, mustard, soy based kreem sauces, etc. You could even coat

with a buffalo wing style sauce and add celery. Careful, some wing

sauces have milk ingredients or butter derivatives. ;o)

 

Freeze or chill leftovers immediately, even cooked okara is

perishable. I've never had leftovers, so I don't know how long they

keep.