This week for Hive Top Chef The topic is Crispy and Crunchy.
Although I could make a post about crispy and crunchy vegetables, I would probably bore myself while doing it. I would also bore others.
This was my excuse to make a sinfully fun and delicious substitute for what I used to love back in the old meat eating bar and pub days.
There was a general pub fare that often included chicken fingers, most likely served with plum sauce or honey mustard. This was also a popular kids menu item. I personally think kids should not have the least healthy food on the menu but that's just me.
I have been meaning to try this for a while so now I have an excuse. There goes the diet!
For the chicken substitute I could use a variety of things, such as tofu, mushrooms, seitan or store bought and ready made chicken substitute.
I chose to make seitan, which is made from vital wheat gluten. This has been consumed for years by vegetarians in the East. Now it's become a vegan staple.
I used to be reluctant to make this each time, because of the kneading. I have learned that a food processor or stand mixer can make it easy and super fast.
I don't have a stand mixer so I used a processor. This worked just fine but a stand mixer would be that much better.
This recipe was inspired by several recipes that I researched and experimented with. There are many many ways that seitan is made. There are many different ingredients that can go into it.
Seitan chic-UN
Vital wheat gluten 300g
Chickpeas 400g can include liquid
Nutritional yeast 40g
White miso paste 1 tablespoon
Agave nectar 1 teaspoon
Cider vinegar 1 tablespoon
White pepper 1 teaspoon
Onion powder 1 tablespoon
Salt to taste
Start with adding salt to the dry ingredients and tasting. Add salt to the wet ingredients and taste. The miso paste is salty so make sure you balance the salt of dry ingredients with the wet. It will be difficult to remove or add salt after it is processed. If the final product is not salty enough, add salt to the coating mixture.
Put all of the ingredients in the processor or mixer and mix until dough comes loose from the sides.
When it comes out of the machine I give it a short knead to shape it.
I don't like to keep it in the processor too long because of the blades. I just keep it in until the items are incorporated. With a stand mixer it can stay in until it's smooth.
After making sure the dough was nice and together, I put it in a parchment paper.
I wrapped it into a loaf tightly to put in the steamer.
This can be just boiled in vegetable broth which is common. I do it both ways, but I find that steaming keeps it more firm then boiling. It depends on what you will do with it. It also depends on how it's been seasoned. This had a good seasoning before it was cooked. That happens with careful tasting of the dough.
I steamed it on medium low for over an hour. It is difficult to overcook in my opinion and from my experience. You will see it plump up and firm up as it cooks.
The taste was spot on and I was very happy with it. It was perfectly salted so I did not add salt to the batter and breading.
This was better than store bought seitan chicken which costs quite a bit. I know there are folks that would not approve of fake meat. I respect that. For me I miss certain things I used to eat so recreating the plant based version satisfies the cravings for the old foods.
Vital wheat gluten can be expensive but so can meat. I only use one kind called Bob's Red Mill. Other brands have disappointed me with the taste being strong. If this is seasoned properly, that particular taste is no longer there.
The coating
Cornflakes
Vegan yogurt
Flour
Soy milk
Lemon juice
Onion powder
Garlic powder
Black pepper
Oregano
Thyme
Mix the wet ingredients together.
Crush the cornflakes. I just put them in a blender for a second making sure it was a little crumbly and not too powdery.
First add the pieces into the flour which has had the seasonings added.
Carefully add the flour coated pieces to the wet mixture.
Add the pieces to the crumbs for the last step.
When you do this procedure make sure you use one hand in for the dry ingredients and the other for the wet. Or like I did I used small tongs.
Fry in hot oil. I don't have a thermometer so I just wait until the oil is for sure hot. I'm sure you all know about that.
Unlike real chicken, this doesn't dry out fast, as it cooks.
For the sauce I simply mixed Dijon mustard with cider vinegar and agave. I used a cup of mustard a tablespoon of vinegar and agave to suit my taste for sweetness. I added a little onion powder and pepper as well.
The perfect accompaniment was coleslaw made from cabbage and carrots.
I kid you not, if a meat eater had this, they may be fooled. I used to have chicken nuggets from McDonald's many years ago, and it really didn't taste different. I'm sure there were plenty of fillers in with the meat anyway.
This was sinful but worth having on a day off from work, while it thunders outside.
The only thing that was missing from the nostalgia of this dish, was a tall cold beer. The days of beer in the early afternoon, are gone.
Thanks for dropping by and have a great day.
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