Vegetarian Chicken Recipes
VEGAN CHICKEN
These vegan chicken fingers are the perfect comfort food! They're crispy, a bit spicy, and absolutely delicious. And they're super easy to make!
Provided by Sina
Categories Appetizer Entrées Main Course
Number Of Ingredients 13
Steps:
- Place the soy curls in a pot or large bowl and add boiling water or vegetable broth. Let them soak for 10 minutes. They will double or even triple in size.
- Drain them and cool them down with cold running water.
- Squeeze out any extra water with your hands.
- In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper.
- Stir until well combined. Fill a bowl with panko bread crumbs. Dip the soy curls into the flour batter. Then roll them in the panko bread crumbs.
- Place them in your air fryer and set it to 350 °F.
- Cook them for 10-12 minutes.
- Pour the Frank's Red Hot Buffalo Sauce in a bowl and evenly coat the soy curls from all sides by carefully stirring them a few times.
- Place them back into the air fryer and cook them for 5 more minutes at 350 °F.
- In the meantime, prepare the vegan ranch dip. Finely chop fresh parsley and dill. Place the vegan mayonnaise in a small bowl and add the parsley and dill. Stir until well combined.
Nutrition Facts : Calories 411 kcal, Carbohydrate 38 g, Protein 16 g, Fat 20 g, SaturatedFat 2 g, Sodium 335 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
VEGETARIAN CHICKEN NOODLE SOUP
Steps:
- Heat oil in large Dutch oven over medium heat.
- Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
- Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
- Season with salt and pepper and garnish with parsley before serving.
Nutrition Facts : Calories 294 kcal, Sugar 8 g, Sodium 1930 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 44 g, Fiber 3 g, Protein 12 g, Cholesterol 36 mg, UnsaturatedFat 6 g, ServingSize 1 serving
VEGETARIAN CHICKEN NUGGETS
Make and share this Vegetarian Chicken Nuggets recipe from Food.com.
Provided by Ntune2food
Categories < 60 Mins
Time 40m
Yield 24 nuggets, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 375 (350 for convection).
- thaw veggie chicken filets and cut into 1 inch portions, and set aside.
- combine panko bread crumbs, salt, pepper, thyme,cayenne pepper, and garlic powder. and place in a container for coating chicken pieces.
- coat all pieces of chicken in dijon mustard (use creole mustard for a spicier nugget), and then coat all pieces with the panko bread crumb mixture. place coated pieces on a cooling rack, placed inside of a standard cookie sheet.
- once all pieces are on the rack, place in oven on the middle oven rack, and bake for about 25 minutes or until all pieces are browned up nicely and chicken is heated through.
- serve with your favorite dipping sauce and enjoy.
Nutrition Facts : Calories 237.6, Fat 3.8, SaturatedFat 0.7, Sodium 648.3, Carbohydrate 42.6, Fiber 3.8, Sugar 4.4, Protein 8.5
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