Thursday, April 23, 2009

vegan soy chicken substitute

Step1
Make some okara, which is Japanese for "noble pulp". This bland, high-protein, mash is left over from the process of making soy milk. To do this, soak dried soybeans in plenty of water for 8 hours. Grind the soybeans in a blender or food processor with a little water.
Step2
Boil the ground soy beans in twice the volume of their weight for 20 minutes. The water will become frothy very quickly. Add cold water and stir frequently. When the water settles, you will only need to boil for another ten or so minutes.
Step3
Strain out the okara (pulp) from the soy milk, and measure the okara.
Step4
Measure your wheat gluten and place it in a separate bowl. Use a ratio of three parts okara to two parts vital wheat gluten.
Step5
Add two teaspoons of vegetarian chicken flavor (optional), one teaspoon of corn starch, half a teaspoon of salt and half a teaspoon of sugar for every cup of gluten. Mix the dry ingredients thoroughly.
Step6
Add two teaspoons of vegetable oil per one cup of okara. (This step is not necessary, but will create a richer "chicken" taste.) Mix thoroughly.
Step7
Mix the dry ingredients with the okara mixture.
Step8
Create patties in whatever shape you desire. Try to keep them to under half an inch thick. If the patties aren't holding together, add small amounts of extra wheat gluten.
Step9
Deep fry the patties briefly if you have a deep fryer. Just toss the patties in the fryer until the outside turns slightly crispy. If you don't have a deep fryer, pan fry the patties using a light cooking oil. (Peanut oil is best). Remove the pan from the heat when the patties become slightly crispy.
Step10
Bake the patties on a baking sheet for 15 minutes at 500 degrees. Flip each pattie half way through. Patties are done when golden.
Step11
Treat them as you would any chicken patty. Apply your favorite sauce. Try, "buffalo" sauce, ketchup, or honey mustard.

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