Recipe by VegKat
Use TVP or veggie chicken, where you would normally use chicken. Can be used as wings, nuggets, drumsticks, in casseroles, pies etc.
Top Review by ladypit
This is a tough one for me to rate. It was super easy to make and smelled just like chicken. The taste was pretty good, but I just cannot get past the texture of tvp. I keep hoping that I can find a recipe to get me past it, but no luck. That said, I think this would be a really good recipe for new vegetarians or people who are already used to tvp.
- 1 cup textured vegetable protein, granules (plain, or chicken-style)
- 1 cup water
- 2 teaspoons vegetarian chicken bouillon granules
- 1⁄4 teaspoon granulated sugar
- 1⁄4 teaspoon poultry seasoning
- 1⁄8 teaspoon celery seed
- 1 teaspoon vegetable oil (or as needed)
Directions See How It's Made
- In a saucepan, bring water, bouillon, sugar and seasonings to a boil. Add TVP and turn heat off. Let stand for 15 - 20 minutes. Drain any excess liquid.
- Saute soaked, drained TVP in a little oil until lightly browned. The TVP "Chicken" is now ready to be used in any dish in place of cooked chicken. Refrigerate unused portions. Can be frozen.
- Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc.
- NOTE: Large chunks of TVP do better simmered in the liquid, not just soaked. Simmer over low heat for 15 - 20 minutes. Liquid should be absorbed, and chunks should be tender. If chunks are not yet tender, add more water and bouillon.
- If you want to shape them, I would not drain, I just a little flour and shape.