1 tin chickpeas, drained
10 gr potato or corn starch
150 ml (2/3 cup) white wine
20 g (1 heaped tablespoon) grainy mustard
large pinch nutmeg
1 teaspoon sage
2 teaspoon chicken seasoning
2 teaspoons onion powder
1 teaspoon garlic powder
2 t vegan chicken soup powder
1 tablespoon medium miso (Mugi or Genmai)
60 g (1/4 cup) Tahini
20 g (1/4 cup) nutritional yeast
15 ml (1 tablespoon) oil
150 g (1 1/4 cup) vital wheat gluten
Other things you need
Blender, baking paper (parchment paper), steamer, kneading machine (optional)
Dump everything in a blender EXCEPT the vital wheat gluten and blend to a smooth paste.
Add to a machine that kneads along with the vital wheat gluten, or to a bowl if you are kneading by hand. Knead until you have a firm, stretchy dough. Tip to a work surface for easier kneading once everything is combined if kneading by hand.
Shape roughly into a log shape and wrap tightly in parchment paper.
Steam for 1 hour.
Allow to cool, ideally refrigerate overnight.
Slice into 1 cm thick pieces.
In a bowl, mix some flour (circa 1/2 cup) and 1 teaspoon chicken seasoning.
Gradually add milk while mixing with a fork to make a batter, splash in some white wine during the process. It should be like thick pancake batter.
Add bread crumbs to another bowl.
Dip each nugget in the batter and coat completely, then move to the breadcrumb bowl and coat in breadcrumbs (use the other hand for this to avoid having to wash them every other nugget).
Shallow fry in your fav. oil until golden brown, or bake if you feel that’s too fattening.
I adapted this recipe from Ma Petit Boucherie Vegan by Sebastien Kardinal.