Yes, vegans can eat fried chicken! Check out this recipe featuring Gardein vegan patties…wrapped in rice paper to give it a crispy coating.
Print the full recipe on my blog here…https://www.brownvegan.com/blog/veganfriedchicken
Ingredients (Serves 4)
Two 10-ounce packages frozen Gardein Chick’n Scallopini, defrosted
1 1/2 cups organic, unbleached, all-purpose flour
1 tablespoon blackening spice or Chef Paul Prudhomme’s Blackened Redfish Magic
1 tablespoon garlic powder
1 tablespoon Old Bay Seasoning
1 tablespoon onion powder
2 tablespoons kosher salt
1 package spring roll wrappers (rice paper)
2 cups cashew cream
3 tablespoons Tabasco sauce
High-heat oil such as safflower or grapeseed oil, as needed (maximum 2 cups)
Instructions
Preparation
It is important to prepare all the ingredients and have them ready to go before you start the cooking. In a medium bowl, mix together the flour, blackening spice, garlic powder, Old Bay Seasoning, onion powder, and salt until well incorporated. In a separate bowl, mix the cashew cream and the Tabasco sauce and set aside. Roll each Gardein Chick’n fillet into a ball and then shape it into a 1-inch-thick, oval patty. Place the 8 patties on a plate and set aside.
Put the “skin” on the Chick’n:
Select a dish or pan that is large enough for the rice paper to lie flat inside. Inspect each rice paper carefully and discard any sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper has softened but has not become completely soft.
Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water. Place the Gardein patty on the rice paper, slightly below the center, working from the edge closest to you. Pick up the edge closest to you and fold the rice paper up and over the patty. Fold the right and left sides toward the center. Working from the edge closest to you, gently roll up the patty burrito style.
Repeat the process with the remaining patties. Lightly dust a baking sheet with a bit of the seasoned flour. Roll a patty in the flour, then in the cashew cream, and then dredge it again in the seasoned flour. Place it on the floured baking sheet. Repeat the process with the remaining patties.
A cast-iron skillet performs best for frying Chick’n, but if you don’t have one, use a heavy-bottomed pan with sides that are at least 3 inches high. Pour enough oil into the pan to come halfway up the side of the Chick’n patty. Heat the oil over medium heat until it looks thin like water and shimmers. Using metal tongs, panfry 4 patties at one time, for about 2½ minutes per side. Do not turn the patties more than once. Transfer the fried patties to a baking sheet fitted with a wire rack or lined with paper towels. Repeat the frying process with the remaining patties.
Serve hot and crisp.Recipe adapted from Chef Roberto Martin
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