Kat's Tvp Chicken
2
People talking
Use TVP or veggie chicken, where you would normally use chicken. Can be used as wings, nuggets, drumsticks, in casseroles, pies etc.
- Ready In:
- 25mins
- Serves:
- Units:
2
People talking
ingredients
- 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
- 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.
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Until now I've been using frozen veggie chicken patties and burgers, but I decided I wanted to try making some of my own. I halved the recipe, but I wasn't sure whether I ought to shorten the cooking time... I think I let it stand for about fifteen minutes, but that was probably too long, as I was going to shape it and so I needed some of the liquid. I replaced the sugar with Splenda and the celery seed with mustard powder. After soaking, I added an egg white, a tablespoon of oat bran, and added some spices -- garlic salt, garlic powder, onion powder, salt and pepper... I think that's it! I shaped them into two patties, which fell apart a bit at first -- probably because there wasn't enough liquid! -- but after I baked them at 350 for about 20 minutes, they were fine. Thanks for posting!!Reply
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Until now I've been using frozen veggie chicken patties and burgers, but I decided I wanted to try making some of my own. I halved the recipe, but I wasn't sure whether I ought to shorten the cooking time... I think I let it stand for about fifteen minutes, but that was probably too long, as I was going to shape it and so I needed some of the liquid. I replaced the sugar with Splenda and the celery seed with mustard powder. After soaking, I added an egg white, a tablespoon of oat bran, and added some spices -- garlic salt, garlic powder, onion powder, salt and pepper... I think that's it! I shaped them into two patties, which fell apart a bit at first -- probably because there wasn't enough liquid! -- but after I baked them at 350 for about 20 minutes, they were fine. Thanks for posting!!Reply
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