Vegan Fried Chicken/Vegan Chicken Nuggets (Gluten-Free)
photo by the80srule
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 118.29 ml hot water
- 14.79 ml vegetarian chicken bouillon cube
- 118.29 ml textured vegetable protein
- 118.29 ml instant mashed potatoes, dry (make sure it's vegan)
- 157.80 ml crushed baked potato chips
- salt
- pepper
directions
- Put hot water in a bowl and stir in bouillon. Soak TVP in this liquid for 10 minutes. It will expand.
- Stir 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.
- Dip patties in crushed baked potato chips, covering completely. Fry in oil until crispy, turning occasionally.
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Reviews
-
This was so very good! I'm new to the vegan thing so I was looking for TVP and couldn't find it and used tempeh instead which could very well be the TVP! But It turned out and I was surprised at how much it tasted like chicken! I will make this again, and yes, some of my nuggets fell apart and some stayed together nicely. I think I am going to try and bake them, like the other reviewer did, next time I make them and see how that works! Great recipe though!
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I had such high hopes for these! In the end however they were very crumbly (I got them cooked without a problem, but when I went to stick them with a fork they just fell apart) And the texture just wasn't there. The taste was more potato flake then "chicken - y" This is something I'll probably still fool with a couple of times and see if I can make it work. The mix of tvp and potato just seems like it should work perfectly! Thanks for the idea Prose!
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A new favorite! This definitely made me look forward to using TVP more. I ended up using nutritional yeast instead of potato flakes but it worked out great-- packed these babies with protein and micronutrients with pleasant cheesy aftertaste! Added a little Season-All. I had to add some olive oil because it was dry and crumbly at first, it helped hold it together well. I coated in French's french fried onions (hey, the other ingredients were healthy enough.) I followed JenniferM's instructions to bake at a high heat rather than fry. Just D-I-V-I-N-E! Made for Veggie Swap 22.
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This was great. It was super fast and easy and to put together. I made a double batch, which quickly disappeared. My daughter liked it a lot and my non-vegetarian mom stole my leftovers. :) I don't like pan-frying things, so I coated a cookie sheet in oil and baked them at 425 for about 20 minutes, turning them after 10 minutes. Thanks for sharing this!
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Tweaks
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A new favorite! This definitely made me look forward to using TVP more. I ended up using nutritional yeast instead of potato flakes but it worked out great-- packed these babies with protein and micronutrients with pleasant cheesy aftertaste! Added a little Season-All. I had to add some olive oil because it was dry and crumbly at first, it helped hold it together well. I coated in French's french fried onions (hey, the other ingredients were healthy enough.) I followed JenniferM's instructions to bake at a high heat rather than fry. Just D-I-V-I-N-E! Made for Veggie Swap 22.
RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG
I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.