1/2 Photos of Vegan Fried Chicken/Vegan Chicken Nuggets (Gluten-Free)
I served these to some non-vegan friends (one of whom "hates tofu") and they seemed to really like them. Based on a recipe from vegweb.com. The original called for crushed cornflakes, but when I went to make this, somebody had eaten all my cornflakes so I used Lay's Baked Potato Chips instead. I like the salty taste of the chips better than the sweet of the cornflakes, but feel free to used crushed anything here and add other seasonings to your heart's content. You can find vegetarian chicken bouillon at your local health food store.
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Units: US | Metric
- 1Put hot water in a bowl and stir in bouillon. Soak TVP in this liquid for 10 minutes. It will expand.
- 2Stir in just enough instant mashed potatoes to make a doughy mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to taste.
- 3Dip patties in crushed baked potato chips, covering completely. Fry in oil until crispy, turning occasionally.
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Nutritional Facts for Vegan Fried Chicken/Vegan Chicken Nuggets (Gluten-Free)
Serving Size: 1 (37 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 21.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 7.0 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 0.4 g
- Sugars 0.2 g
- Protein 0.5 g
The following items or measurements are not included:
vegetarian chicken bouillon cubes
textured vegetable protein
baked potato chips