So, of course, this was named after Betty Rubble. I don’t know why I came up with the name for vegan chicken, but that’s what happened.
I really like this one: it’s versatile. You can make it and freeze it to use it in salads; you can fry it; you can cut it into thick chicken strips; you can make chicken patties out of it–just about anything chicken, you can use this recipe.
I use it a lot. My wife loves it the texture and the flavor, particularly if you use one of the dressings or marinades and let it soak for a while and then pan-fry it. Throw it on top of a salad. It’s awesome just about any way you want to use it.
- ¼ cup chickpea flour soy flour will work
- ½ cup vital wheat gluten
- 1 Tbsp whole grain flour I use wheat, your choice though
- ½ cup nutritional yeast
- ¼ cup onion minced
- 1 tsp sage double and chop if fresh
- ½ tsp thyme double and chop if fresh
- ½ tsp oregano double and chop if fresh
- 2 Tbsp Bragg’s Liquid Aminos
- 3 cup best veggie broth
- Get out a big ass pot and dump 2.5 cup broth, nooch, aminos, onion, and the rest of the herbs in that bad boy. Set it on that flaming thing and bring it to a boil, then back down to a simmer.
- Combine gluten, chickpea flour, and .5 cup veggie broth, knee it in the balls. Wait kneed it into a ball. Sorry had a sixth grade flashback. Keep some extra broth around if shit gets sticky.
- Throw down. That whole grain flour I mean. Then flatten and stretch that ball out, (hehaheahahahehe) use a roller if you need to.
- Cut into pieces, if you like it small cut more.
- Toss that in your pot, cover, and set that alarm for 43 minutes, but check on it every 9.3 minutes or so and flip it. You’re looking for the broth to slowly evaporate.