Veganfriedchickenveganchickennuggetsglutenfree Recipes

VEGAN FRIED CHICKEN/VEGAN CHICKEN NUGGETS (GLUTEN-FREE)

Vegan Fried Chicken/Vegan Chicken Nuggets (Gluten-Free) image

I served these to some non-vegan friends (one of whom "hates tofu") and they seemed to really like them. Based on a recipe from vegweb.com. The original called for crushed cornflakes, but when I went to make this, somebody had eaten all my cornflakes so I used Lay's Baked Potato Chips instead. I like the salty taste of the chips better than the sweet of the cornflakes, but feel free to used crushed anything here and add other seasonings to your heart's content. You can find vegetarian chicken bouillon at your local health food store.

Provided by Prose

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup hot water
1 tablespoon vegetarian chicken bouillon cube
1/2 cup textured vegetable protein
1/2 cup instant mashed potatoes, dry (make sure it's vegan)
2/3 cup crushed baked potato chips
salt
pepper

Steps:

Put hot water in a bowl and stir in bouillon. Soak TVP in this liquid for 10 minutes. It will expand.
Stir in just enough instant mashed potatoes to make a doughy mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to taste.
Dip patties in crushed baked potato chips, covering completely. Fry in oil until crispy, turning occasionally.

SUPER EASY VEGAN FRIED CHICKEN

Super Easy Vegan Fried Chicken image

Looking through thePETA website, I found this fun and delicious recipe. Initially the recipe called for regular yellow mustard but I used a Spicy Horseradish mustard that really added a lot of kick! But feel free to use your favorite mustard for the breading part and enjoy your own little concoction!

Provided by browneyes315

Categories Vegan

Time 25m

Yield 20-24 Chicken Pieces, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon pepper
1 teaspoon garlic powder
2 cups unbleached white flour
4 tablespoons nutritional yeast (optional)
3 tablespoons yellow mustard
1/2 cup water
2 tablespoons baking powder
1 lb vegan chicken (try Morningstar Farms' Chik'n Strips)
3 1/2 cups vegetable oil

Steps:

* Mix together the sale, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl. In a seperate bowl, dilute your favorite mustard with the water. Add 1/3 cup of the flour mixture and stir. Combine the baking powder with the remaining flour mixture.
* Dip chunks of the chicken into the mustard batter, then drop them into the flour mixture coat with the desired amount of "crust." Heat the oil in a large skillet over medium-high heat (or use a deep fryer) and fry until crust is crispy and golden brown, turning as needed.

Nutrition Facts : Calories 1929.8, Fat 191.8, SaturatedFat 24.8, Sodium 1256.6, Carbohydrate 51.1, Fiber 2.3, Sugar 0.3, Protein 7.2

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