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My mother more or less raised me vegetarian. I say more or less, because we rarely ever ate meat at home. The only time we ate meat as a family was when we were out and about; meaning that we would be out grocery shopping in a nearby town, and would stop at Burger King for a chicken sandwich on the way home. The funny thing about my mom is that chicken was the only kind of meat she would allow us to eat, and it was only consumed from a fast food chain like Burger King– oh, and the odd chicken hot dog. Generally, we ate really well as kids, but like any parent, enough nagging for a greasy burger would make my mom give in once in a while.
McDonalds had a bad reputation even when I was a small kid, so we never ate there. My dad, who loves junk food, would call it McDicks Crap and would make fun of us for even asking for it. But other parents bought it at birthday parties, and once my first friend could drive, we went there for lunch during school, so even I have had my own love affair with the Chicken McNugget.
When I originally decided to try to make this American favorite into its vegan counterpart I thought to myself, “Isn’t most of the flavor coming from the batter and sauce?” I was pretty convinced that it would be an easy one to recreate. In some ways it was, and in others, it was not. I tried it with tofu, but it really just tasted like dipped breaded tofu, which was delicious but nothing special.
After scratching my head for a few days, wondering how I could make really good vegan chicken nuggets, I recalled last Christmas when I made a seitan turkey, and knew immediately that I could totally make seitan taste like chicken! And it did!
Ba da ba ba ba I’m Vegan it!
1 hour 15 mins
1 hour 35 mins
Try this Vegan Chicken McNugget Recipe out and see for yourself how you can enjoy that salty, crunchy taste without the need to harm any animals! I’ve tried other vegan chicken nugget recipes and they just aren’t the same.
1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp onion powder
½ tsp salt
½ tsp poultry seasoning
¾ cup vegetable broth
¼ cup tahini
3-4 cups of vegetable broth, for cooking
1 onion chopped
3 eggs worth of prepared egg replacer (I like to use The Vegg)
⅔ cup all-purpose flour
⅓ cup tempura mix
2 teaspoons salt
1 teaspoon onion powder
¼ teaspoon pepper
1 teaspoon garlic powder
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