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April 18, 2014

Oven-Fried Mock Chicken

Crisp nuggets that taste like fast food but are healthier

Rory Freedman and Kim Barnouin

Serves 6-8

Refined coconut oil, for the baking sheet
3/4 cup (110g) whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs
1/3 cup (75ml) vegan chicken bouillon
3 tablespoons cornmeal
1/2 tablespoon fine sea salt
3/4 teaspoon paprika
1/4 teaspoon cayenne powder
1 cup (225 ml) soy milk
3/4 cup (90g) brown rice flour
1-1/2 pounds (675g) seitan (in larger blocks as opposed to thin slices), broken into large hunks

Preheat oven to 450° F (232° C). Grease a large rimmed baking sheet with coconut oil; set aside.

In a shallow bowl, combine the panko, bouillon, corn meal, salt, paprika and cayenne. Place the soy milk in a second bowl and the rice flour in a third.

One at a time, dip the seitan pieces in the soy milk, the rice flour, the soy milk again, and then the panko mixture, pressing thoroughly to coat.

Arrange the coated seitan on the prepared baking sheet, and bake for 10 minutes. Turn the pieces over, and cook another 10 minutes, or until slightly browned and heated throughout.

(Courtesy of Rory Freedman and Kim Barnouin, authors of Skinny Bitch In the Kitch.)

For even more vegetarian recipes, check out VegRecipes.org.

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