This recipe is based on the Chickwheat Shreds recipe from Avocado and Ales, which is a great recipe, this one just has more flavour and can be used to make chicken nuggets or burgers as is.
- 3 cups cooked chickpeas (2 tins, or 1 big tin)
- 1 cup white beans (1 tin)
- 1 cup ml dry white wine
- 1 cup ml water
- 4 tbsp ml vegetable oil
- 2 tbsp mugi or genmai miso paste
- 1/2 tsp unrefined sugar
- 1 tsp salt
- 1 tbsp vegan chicken stock powder*
- 2 tbsp onion powder
- 1 tbsp nutritional yeast
- 4 tsp garlic powder
- 1 tbsp paprika
- 1 tbsp poultry seasoning**
- 20 drops vegan chicken aroma*** (optional)
- 3 1/2 cups vital wheat gluten
Put everything except the wheat gluten in a blender and blend until you get a smooth paste. I peel the chickpeas first, but you don’t have to. Then transfer to a food processor with a kneading hook and knead for 3- 5 min, until the dough doesn’t stick to the bowl anymore and is glossy, solid and stringy.
Separate into 2 pieces, wrap in each parchment paper and steam for 90 mins.
Place in the fridge overnight, then tear into shreds and use in your favourite recipes.
To make nuggets or burgers, ideally refrigerate overnight, then cut one of the batches into the required shapes (makes about 13 small burgers or 30 nuggets; they are great cold too). Mix the juice of a lemon with some plant milk, flour and poultry seasoning in one bowl and fill another with bread crumbs (you can also use popped amaranth, crushed cornflakes, sesame seeds, or a combo). You should have a runny paste about the consistency of beaten egg or a bit thicker. Dip each nugget or burger in to coat, then in the breadcrumbs and gently press to make sure they stick. Shallow fry in oil of choice.
I live in Germany, so the special ingredients I use may not be available in your country, but similar should.
* Chicken soup powder from Würzteufel. There is something similar in English-speaking countries called Massel Stock Powder Chicken.
** I use Herrmann Hähnchengewürzsalz.
*** Chicken aroma is available from Ellis Aromen.
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Please note that the decision to publish recipes is in the name of promoting veganism and helping save our planet. If you change the recipe, I request that you also make your work available free to others.