Chick’n Sandwich

Time: 2.5 hours     Difficulty: 7/10        Serves: 4

This incredibly tasty vegan Chick’n Sandwich will blow any meat eaters heads off with its spicy coating and soft and tender seitan gold on the inside. On a brioche bun with vegan mayo, lettuce and gherkins.

Ingredients

Chick’n Wet

170g, firm tofu

120ml, soy milk

1 tsp, miso paste

1 tsp, dried tarragon

1 tsp, dried sage

1 tsp, sea salt

Chick’n Dry

115g, Vital Wheat Gluten

25g, Chickpea Flour

For the Broth

1 litre, veg stock

1 sprig, rosemary

1 sprig, thyme

Kentucky Coating

120g, plain flour

60g, breadcrumbs

2 tbsp, unrefined caster sugar

1 tsp, sea salt

2 tsp, cracked black pepper

1 tbsp, cayenne pepper

1 tbsp, dried chilli flakes

1 tbsp, dried oregano

1 tbsp, paprika

1 tbsp, dried sage

1 tsp ground allspice

Batter

100g Chickpea Flour

240 ml water

Method

  1. Add all wet ingredients into a blender and blend until smooth.
  2. Combine the blitzed wet ingredients with the dry. Mix until the mixture forms a dough.
  3. Roll the dough out onto a board and kneed for 4-5 minutes, be sure to kneed well or you will have spongy seitan.
  4. Separate the dough into 4 patties about 1.5 cm thick.
  5. Bring the broth mixture to a boil and then turn down to a simmer and add your patties, it’s very important not to let the water boil.
  6. Simmer your seitan for 35 minutes and after that leave them on a cooling rack for 1 hour to cool. (If you are planning to freeze some of your patties put them in the freezer now and coat them after thawed and ready to eat).
  7. Coat the seitan patties in the batter and then in the breadcrumbs.
  8. Deep fry each patty separately for 3 minutes or until golden brown.
  9. Serve on a brioche bun with vegan mayo spread on the bottom and lettuce on top of that. Then place on the patty and finish with 3 slices of gherkins on the top.

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