How to make vegan chicken
This vegan chicken is the perfect substitute for chicken: it has the same consistency, is very easy to prepare and it's extremely versatile (you can combine it with any sauce). I've made it many times for meat eaters and they've all been absolutely delighted.
Servings: 4 people
Ingredients
- 150 g canned white beans
- 2 tbsp olive oil
- 120 ml water
- ½ tsp salt
- 150 g vital wheat gluten
Instructions
- Put beans, water, oil and salt in a food processor and blend until smooth. Once you get a lump-free cream, add wheat gluten and continue mixing until you get a mass with a "minced meat consistency".
- Lightly press the mixture onto a cutting board.
- Then fold one side over the other (see picture) and press the edges together to seal.
- Wrap the vegan chicken breast first in baking paper and then in aluminum foil (see pictures). It's important to wrap the chicken tightly so that it does not swell during cooking.
- Cook the chicken in boiling water for 1 hour.
- *After one hour, remove from water and let cool for at least 3 hours or preferably overnight.
- Once cool, tear into small pieces and use immediately or store in refrigerator/freezer.
Notes
*I recommend chilling it at room temperature for a few hours and then placing it in the fridge overnight. That way it can be easily pulled apart into individual chicken strips the next day.