This recipe produces 12 succulent "chicken breasts" that are ready to use as a substitute in any recipe where you'd normally use chicken breast meat. The steps are simple but it is important that they are followed to the letter or the texture will not turn out correctly.
You will need the following ingredients (contains affiliate links, please use if you can):
348g Silken Tofu
370gVital Wheat Gluten (I use Suma Brand)
2TMassel Chicken Stock Powder
400g can Good quality Organic Cannellini or Haricot Beans *
3T Sunflower Oil
1tsp Baking Powder
1tsp Fine Sea Salt
1tsp Apple Cider Vinegar
1tsp White Miso Paste
* A 400g can contains about 250g cooked beans and 150g bean juice. If you have larger cans then weigh out these two parts individually and use the rest of the beans an juice for another recipe.
High powered foor processor - I use a Kitchen Ninja Auto-iQ 1500w
5L Stock pot
Large Metal Colander
Let's Cook!
Add the Tofu, Beans and bean water to the blender and process on low for 2 minutes
Scrape down the sides and add the Oil, Stock, Miso, Salt, ACV and Baking Powder then process on high for 1 minute until you have a completely smooth, thick liquid - stop and scrape down the sides if you see any large bits not getting processed. It needs to be completely smooth so take your time with this step and ensure there are no solid flecks of the ingredients!
Switch the blender on to low setting again and slowly add the VWG while it runs. When it’s all added process for 2 mins. If your blender sounds too strained take half out and do this step in two or three smaller batches .
After 2 mins rest the dough in the blender for 5-10 mins - have a cup of tea!. Do not skip this step. Resting the dough allows the gluten to fully hydrate and this is will allow it to develop a much better bond during the second kneed.
Process again for 2 mins on low - you should end up with a silky smooth dough with a texture a bit like chewed bubble gum (gross I know).
Prepare the poaching liquor by adding the 2.5Ltr of water to the 5Ltr stock pot followed by 3T Massel Chicken Stock Powder and one halved bulb of garlic. whisk it until the stock is dissolved and heat up until boiling.
With oiled hands transfer the dough from the blender to the work surface, form into a long sausage shape and use a sharp knife to portion it into 12 pieces roughly the same size.
Form the bits into “chicken breast” kind of shapes, no need to be too fussy, irregularity will make them look more realistic. Now take a fork or knife and stab them repeatedly.
When the stock is boiling add each piece of chicken one at a time to the pot. They will sink to the bottom.
Bring the pot up to a simmer and set a timer for 45mins
Place a metal colander on top of the pot so that it dips into the simmering stock. This is to stop the Chkn pieces from popping out.After a few minutes you will see the meat floating to the top. At this stage place the heavy lid on the colander.
They will try to escape unless you use weight to keep them under!
Every once in a while use a metal slotted spoon to stir them and submerge any bits that have been out of the stock.
When the timer goes after 45 mins use a slotted spoon to transfer the chicken carefully one piece at a time to a large casserole dish or deep baking tray. Pour over the poaching liquor so the pieces are almost completely submerged.
Allow to cool at room temperature then drain off the poaching liquor - this can be reserved and added to a soup. Now transfer the breasts to an air-tight container and drizzle liberally with extra virgin olive oil. Place them in the fridge for at least 24 hours, preferably 2-3 days. This step causes the gluten to tighten up and develop the firm but shredded texture - If you eat it immediately after cooking it will be very spongey and not at all meat like. DO NOT skip this step!
After the 24 hours has passed the Chkn is ready to use in your recipes. Keep it in a tupperware for up to a week.
Vegan chicken is more sustainable, and healthier, and it's made primarily from plant-based products. These include vital wheat gluten, soy protein, pea protein, tofu, and jackfruit, which are rich in protein, calcium, fiber, and sodium—making the substitutes a perfect supplement for real meat.
You can knead the dough by hand but you are unlikely to get as good a texture and you will need to knead it for quite a while, until it has a firm, very stretchy, stringy texture. When cooking seitan, it is important to never let it boil; that results in a spongey texture.
If you'd like to give MSG a try, it's best to add it to dishes that already have a bit of a savory element as it will further enhance those flavors. All you need is approximately half of a teaspoon per pound of seitan, or the size of a small roast that would serve about 4 people.
Given all this, it may be time to consider plant-based versions to replace the chicken in your diet. With similar flavor and texture profiles, vegan chicken will also be full of protein but free of cholesterol, antibiotics, E. coli, and other health menaces.
What is vegan chicken? As the name implies, there are no real chickens involved in the making of vegan chicken. Instead, brands use a number of different plant-based ingredients, like soy, pea protein, and even jackfruit, to recreate the same taste and texture as the real thing.
Boca's Spicy Vegan Chik'n Veggie Patties is one of the best options that you can look for while trying their vegan alternatives to chicken. Each of their patties contains about 12gm of protein and 140 calories.
Vegan chicken is any vegan substitute that mimics the form, texture, and taste of chicken meat. It's now possible to buy vegan versions of chicken nuggets, popcorn chicken, goujons, sliced lunch meat, meaty chunks, and even chicken breast fillets.
Plant-based chicken products like Alpha's Chik'n Nuggets will commonly contain fewer calories, less sodium, less saturated fat, and less total fat than meat-based equivalents. Importantly, our Chik'n products contain no cholesterol, but they all contain desirable potassium, iron, and calcium.
Because of its meaty texture, seitan can be used in a variety of dishes, from sandwiches and stir-fries to stews and soups. The best part is that making seitan at home is easy, and it's much cheaper than buying pre-made or store-bought seitan.
Some people may have gluten sensitivities or allergies, and seitan is not suitable for them. Additionally, consuming seitan in excessive amounts may lead to an imbalance in nutrient intake, as it is primarily a protein source and lacks other essential nutrients found in a well-rounded diet.
While seitan is a versatile plant-based protein, people with celiac disease, non-celiac gluten sensitivity, or gluten allergy should avoid it. Premade seitan can also be high in sodium, so it's important to read the nutrition label if you monitor your sodium intake.
Eggs are a natural source of glutamic acid, which is an amino acid that gives umami flavor and is the main component of MSG. Eggs are readily available and can be easily added to many dishes, such as stir-fries, soups, and sauces.
In those with celiac disease or gluten intolerance, eating seitan can cause adverse side effects like swelling, abdominal pain, diarrhea and cramps. It's also not considered a complete protein and needs to be paired with a well-balanced diet to ensure you're getting the amino acids that you need.
The plant-based burgers and sausages found on supermarket shelves are made by extracting the protein from plant foods, often pea, soy, wheat protein, and mushrooms. But a myriad of additives are needed to make these products look and taste like traditional meat.
Imitation meats or meat substitutes - such as vegan nuggets, sausages, and burgers or fake chicken pieces and ready meals - are sometimes classified as ultra-processed foods4. These are convenience foods that contain additives like sweeteners, salt and artificial flavours but contain few nutrients.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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