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Chef Roberto Martin prepares some vegan fried chicken that tastes so close to the real thing, you won’t even miss the meat!
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Southern Fried Chick’n
1 1/2 cups organic, unbleached, all-purpose flour
1 tablespoon blackening spice
1 tablespoon garlic powder
1 tablespoon Old Bay Seasoning
1 tablespoon onion powder
2 tablespoons kosher salt
2 cups cashew cream, recipe below
3 tablespoons Tabasco sauce
2 10-ounce packages frozen Gardein Chick’n Scallopini, defrosted
1 package spring roll wrappers (rice paper)
Safflower or Grapeseed oil, as needed
1. In a medium bowl, mix together the flour, blackening spice, garlic powder, Old Bay Seasoning, onion powder, and salt until well incorporated.
2. In a separate bowl, mix the cashew cream and the Tabasco sauce and set aside.
3. 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.
4. Put the “skin” on the Chick’n by selecting a dish or pan that is large enough for the rice paper to lie flat inside. Inspect each rice paper carefully and discard and 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 a Gardein patty on the rice paper, slightly below the center. Pick up the edge closest to you and fold the rice paper up and over the patty, then fold the right and left sides toward the center. Working from the edge closest to you, gently roll up the patty burrito style. Repeat this process with the remaining patties.
5. 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 this process with the remaining patties.
6. 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.
7. Using metal tongs, pan fry 4 patties at a time, for about 2 1/2 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.
8. Serve hot and crisp with coleslaw and collard greens.
Cashew Cream
2 cups raw organic cashews
2 1/2 cups water
1. Soak the cashews in water overnight or bring the cashews and 4 cups of water to a simmer. Remove the pan from the heat and allow the cashews to soak 1 hour. Drain and rinse the cashews.
2. Place the cashews into the jar of a blender and add 2 1/2 cups of water. Blend until completely smooth, stopping a few times to scrape down the sides of the jar with a silicone spatula. Strain the mixture to remove any particles that did not get pureed thoroughly; the cashew cream should be the consistency of heavy cream. It can be refrigerated for 1 week or frozen for 2 months.
Coleslaw
1 medium head green cabbage, shredded
2 large fat carrots, peeled and grated
1/2 bunch scallions, green parts only, thinly sliced
1/2 cup vegan mayonnaise
2 tablespoons Dijon mustard
1 tablespoon agave nectar
2 tablespoons pickle juice
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground black pepper
1.In a large bowl toss together the cabbage, carrots, and scallions. Mix the remaining ingredients in a separate small bowl, then incorporate them into the cabbage mixture, cover and refrigerate.
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