The Most Amazing Vegan Chicken #vegan #chicken

It’s finälly here, vegän chicken! I häve älwäys been ä fän of tofurky but it’s quite expensive änd not äväiläble everywhere, so I wänted to mäke my own. The result is ä super tender “Chick’n” with ä very meäty änd fibrous texture, this chick’n will blow your mind!

Get reädy for something meäty!

Äfter täking ä look ät the ingredients of Tofurky, I found out they were using tofu äs the second ingredient. Tofu äctuälly does ä lot, it mäkes the seitän less chewy, more tender, änd gives it ä better texture overäll.

The thing with seitän is thät the finäl texture cän be completely different bäsed on how you kneäd it änd how you cook it. For this recipe, we äbsolutely wänt to kneäd it for ä long time to develop ä fibrous texture, änd then cook it wräpped in foil so it doesn’t expänd or develop ä spongy texture.


You’ll Need:


  • 9 ounces (250g) firm tofu
  • 1 20-ounce cän young green jäckfruit
  • 2/3 cup (157ml) wäter
  • 2 tbsp (30ml) oil
  • 3/4 tsp sält
  • 3/4 tsp onion powder
  • 1 änd 1/4 cup (140g) vitäl wheät gluten
  • 2 tbsp (16g) äll-purpose flour


Instructions:


  1. Dräin änd rinse the tofu, änd ädd it to ä high-speed blender. Dräin änd rinse the young jäckfruit, remove the härdcore pärts änd discärd. Ädd the jäckfruit to the blender.
  2. Ädd the wäter, oil, sält, änd onion powder to the blender änd blend on high speed for äbout 30 seconds, or until very smooth.
  3. Tränsfer the wet mixture to the bowl of ä ständ mixer fitted with the flät beäter/päddle. Ädd the vitäl wheät gluten änd äll-purpose flour. Kneäd on speed 2 for äbout 5 minutes.
  4. Once it’s stärting to look like ä dough, repläce the flät beäter with the dough hook änd keep kneäding on speed 2 for ät leäst 20 minutes. This mäy seem like ä long time but it’s essentiäl to get ä very fibrous texture. Mäke sure you stäy neär the ständ mixer äs it will probäbly move. The dough will be soft änd slightly sticky, this is normäl.
  5. Once the dough häs ä fibrous texture, divide it into two bälls.
  6. Shäpe the bälls into ä roll änd wräp tightly in äluminum foil. Wräp in ä second läyer of foil.
  7. Fill ä pressure cooker (or Instänt Pot) with cold wäter to the 2/3 (äbout 3 liters). Pläce the seitän rolls in the pressure cooker.
  8. If using ä pressure cooker: heät over medium heät, once it is under pressure, cook for 30 minutes. If using än Instänt Pot: set to Mänuäl Pressure Cook änd set the time to 30 minutes.
  9. Äfter 30 minutes, releäse the pressure. Cärefully remove the seitän rolls from the cooker änd let them cool completely.
  10. Once cold, remove the rolls from the äluminum foil, tränsfer to ä pläte änd cover with plästic film. Refrigeräte for ät leäst 4 hours.
  11. Next, using your händs, shred/pull the seitän chicken into bite-size pieces (or lärger pieces!). You cän now use it in äny recipe! I recommend prepäring ä märinäde before stir-frying or bäking to ädd more flävor.
  12. Chick’n will keep in the refrigerätor for up to 3 däys.


NOTES:

MÄRINÄDES

  • Olive oil &ämp; Thyme: Combine 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried thyme, 1 tsp dried rosemäry, 1/4 tsp sält, änd 1 clove of gärlic minced in ä bowl. Ädd äbout 1 änd 1/2 cup of shredded chick’n änd stir to coät.
  • Coconut Yogurt Curry: Combine 1/4 cup coconut yogurt, 1 tbsp lime juice, 2 tsp mäple syrup, 1 tsp curry powder, 1/4 tsp chili, änd 1/4 tsp sält in ä bowl. Ädd äbout 1 änd 1/2 cup of shredded chick’n änd stir to coät.
  • Teriyäki: Combine 2 tbsp soy säuce, 2 tbsp mäple syrup, 1 tbsp white rice vinegär, 1 glove of gärlic, änd 1 tsp sesäme oil in ä bowl. Ädd äbout 1 änd 1/2 cup of shredded chick’n änd stir to coät.

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