Mock Chicken Vegan Recipes
MOCK CHICKEN
This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.
Provided by SILVERWOLF
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time P3DT15m
Yield 4
Number Of Ingredients 1
Steps:
- Leave tofu in original package and place in freezer for 72 hours.
- Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 3.6 g, Fat 7.4 g, Fiber 2 g, Protein 13.4 g, SaturatedFat 1.1 g, Sodium 11.9 mg
MOCK CHICKEN
This mock chicken recipe has been handed down for 4 generations and is a firm family favourite
Provided by Libby Hakim
Categories Appetizer
Time 15m
Number Of Ingredients 6
Steps:
- Peel tomato and chop. Set aside.
- Add finely chopped onion to a frying pan and cook until clear.
- Add butter and tomato to pan and cook well.
- Beat egg and add to mixture along with herbs. Cook and stir in salt and pepper to taste.
- Blend a little with a stick blender or chopper if desired to achieve a finer texture or serve as is.
- Serve cool.
Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 165 mg, Sodium 78 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MOCK CHICKEN (VEGAN)
Make and share this Mock Chicken (Vegan) recipe from Food.com.
Provided by chef1209314
Categories Tempeh
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Grate the tempeh and let it marinate in 1 liter of salted water for 20 minutes.
- Drain the tempeh and add to bowl with chopped onion, celery, parsley and dill weed.
- Mix the remaining ingredients together and add to tempeh-veggie mixture.
- Mix it all well and serve in salads or on sandwiches.
Nutrition Facts : Calories 443, Fat 29.2, SaturatedFat 5, Cholesterol 7.6, Sodium 4283.1, Carbohydrate 27, Fiber 3.5, Sugar 3.9, Protein 25.7
SEITAN SHREDDED CHICKEN - VEGAN
This vegan shredded chicken is one of my go-to recipes. It is made from seitan and can be used in so many dishes. The texture of this seitan shredded chicken is perfect and it has great flavour. Try this and you will make it again and again.
Provided by Neil
Categories Chicken
Time 9h20m
Number Of Ingredients 9
Steps:
- Combine all the ingredients for the shredded chicken seitan in a food processor. If you don't have a food processor combine it in a bowl
- If using a food processor use a dough blade and process for around 2 - 3 minutes to form a dough, it may look crumbly but should stick together when pressed. If you are kneading by hand mix the ingredients thoroughly and then knead by hand on a work surface for around 10 minutes until thoroughly elastic.
- Place the kneaded dough on a work surface and begin flattening and stretching the seitan into a long strip 4 - 5 inches wide. Stretch the dough to form a linear grain which will help achieve the texture we want in the finished chicken.
- Once stretched and strands form roll the seitan loosely into a short cylinder and then wrap this in two layers of aluminium foil twisting the ends to seal.set the chicken seitan in a steamer and steam for one hour. After an hour, remove from the steamer and allow to cool.
- Refrigerate the chicken seitan overnight or for around 8 hours to firm and then unwrap. Carefully unroll the seitan looking for the seam where you rolled it.
- Shred the seitan into bite-size pieces. It is now ready to be used, To reheat fry in a little oil or add to sauces or whatever dish you are making.
Nutrition Facts : Calories 215 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 804 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MOCK CHICKEN SEASONING
I went to a health seminar given by an executive chef and got this recipe. It's from the cookbook, Tasty Vegan Delights!
Provided by Sharon123
Categories Vegan
Time 5m
Yield 1 1/4 cup
Number Of Ingredients 9
Steps:
- Mix all ingredients well in a bowl. Store in an airtight container.
Nutrition Facts : Calories 544.7, Fat 12.1, SaturatedFat 1.6, Sodium 102.4, Carbohydrate 73, Fiber 43.9, Sugar 0.8, Protein 64.4
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- Add all the ingredients for the vegetable mixture to a food processor and pulse until the veggies are broken down into small pieces. Take care to not over process.
- Add the vegetable mixture and dressing to a medium-size mixing bowl and stir until all ingredients are evenly distributed.
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Reviews 3Calories 320 per servingCategory Mains
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- First, if you’re making my vegan shredded chicken out of jackfruit, you’ll want to cool it down after cooking. Cool it so it’s not hot to the touch--I usually just throw mine in a bowl or container and put it in the freezer while I chop up my other ingredients.
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VEGAN KFC FRIED CHICKEN (COPYCAT) - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
5/5 (10)Estimated Reading Time 7 minsCategory EntreeTotal Time 24 hrs 10 mins
- Freeze entire package of medium-firm tofu. Once it is frozen, remove it from the freezer and allow it to defrost. Repeat this step twice.
- Once the tofu is fully thawed for the second time, open the package and fully drain out all of the liquid. Press the tofu between two cutting boards to remove the liquid as best as you can. Once drained, use a towel to absorb any additional liquid.
- Break up the tofu into medium sized pieces. A block of tofu should yield about 8-10 pieces and maybe some smaller pieces. The tofu should naturally tear apart as well.
- Place the tofu pieces in casserole dish and pour in 2 cups of vegan chicken broth. If you’re using no-chicken bullion cubes, mix with 2 cups of hot water prior to pouring over the tofu. Once the tofu is fully submerged in the broth, set the container aside to marinate while you set up the breading station.
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Reviews 14Calories 100 per servingCategory Dinner Recipes
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