Vegan Chicken Tenders

• porzioni: 6 servings
• tempo di preparazione: 15 minutes
• tempo totale: 40 minutes

Ingredienti

1 1/2 cups vital wheat gluten (plus more for dusting)

1 block (10.6oz/ 300g) soft or silken tofu (1 1/4 cups)

2 tablespoons water

2 tablespoons nutritional yeast

1 tablespoon onion powder

2 teaspoons vegetable broth powder, vegetable instant stock mix powder, or 1 vegetable bouillon cube

1 teaspoon garlic powder

1/2 teaspoon salt

Istruzioni

Add the vital wheat gluten, tofu, water, nutritional yeast, onion powder, vegetable broth powder, garlic powder, and salt to a food processor and pulse to combine until everything is well mixed and the dough forms a ball. *Alternatively, if you do not have a food processor in a large bowl mash the tofu using a potato masher until smooth. Add the water, nutritional yeast, onion powder, vegetable broth powder, garlic powder, and salt and mix. Lastly, mix in the vital wheat gluten to form a dough.

Lightly dust a clean work surfaces with a bit of the vital wheat gluten. Turn the dough ball onto the surface and lightly dust the top with a little more vital wheat gluten. The dough will be soft and very sticky so this will help it from sticking to your hands. Do not knead the dough, kneading it will make it tough. Cut the dough ball into 6 pieces and use the tips of your fingers to press each piece of dough into an oval shape about 5" x 6".

Add several inches of water to a large pot with a steamer basket and bring to a gentle simmer. Lightly grease the steamer basket and lay the tenders in the basket. If the tenders need to overlap each other, spray the tenders with a bit of oil to stop them from sticking together. Cover and steam at a gentle simmer for 25 minutes, flipping halfway through or until the seitan's internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan.

Once steamed, remove the tenders and let cool. Cover or put in an airtight container and chill in the fridge for a minimum of 1 hour, or for up to 3 - 4 days. You can either chill the tenders without any additional seasoning, or you could toss the tenders in your favourite marinade. The tenders shrink and firm up a bit when chilled and this results in the best texture.

Once chilled, the tenders are fully cooked and edible, but you can now treat them as you would raw chicken -season and cook them as you desire. The cooking time can be short as they only need to be heated through but prepare them any way that you might prepare a chicken breast. Pan fry or grill them, bread or crust them, slice them for salad, pasta, or stirfry, cut them into nuggets, add them to burritos, tacos, or sandwiches. The options are endless!* Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.

Nutrizione

• Dimensione della Porzione: 1 serving (recipe makes
• Calorie: 159 kcal
• Grassi Totali: 2 g
• Grassi Saturi: 0.3 g
• Grassi Insaturi: 1.3 g
• Sodio: 486 mg
• Carboidrati Totali: 8 g
• Fibra Alimentare: 1 g
• Zuccheri Totali: 1 g
• Proteine: 26 g