Nuggets, hot wings, tenders… 5 gourmet and vegan recipes that will replace chicken

Nuggets, hot wings, tenders… 5 gourmet and vegan recipes that will replace chicken

Major junk food brands are increasingly discovering plant-based alternatives. Latest? KFC, the fast food giant well known for its tenders and fried chicken, made a breakthrough in early January by releasing a “fake chicken” branded Beyond Meat. But you don’t have to wait for this novelty to arrive in France to take advantage of it. habitual food pretty greasy. Here are a few recipe ideas you can make yourself at home, because you’ll see there’s no shortage of chicken substitutes if you get a little creative.

Vegetable nuggets with wheat

Replace chicken with wheat…should have thought of that! Vegan food videographer Lloyd Lang did just that. Here are the other ingredients needed for this recipe, guaranteed without animal suffering:

For the base:

  • 110 g chickpeas (boil, dry and rinse)
  • 30 g ground oatmeal (flour consistency)
  • 12-15 ml water
  • 3 tablespoons or 30 g wheat gluten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dehydrated onion
  • 1/2 teaspoon oregano
  • a pinch of dried celery
  • salt
  • pepper

For breading:

  • ground corn flakes
  • flour
  • vegetable milk

In order not to miss a single step of this recipe, check out the video Lloyd Lang:

Spicy cauliflower wings

From the outside, it looks like hot wings, like the others. And inside, these crispy “spicy wings” are actually made from cauliflower. This exquisite and original recipe is signed by Alice Esmeralda, the author of the book. vegan (First releases). To get a dozen pieces, here is the list of ingredients:

For cauliflower:

  • 370 g cauliflower
  • 60 g wheat flour
  • 10 cl of water
  • 100-150 g unsweetened corn flakes

For the spicy BBQ sauce:

  • 50 g ketchup
  • 50 g barbecue sauce
  • 5 to 15 drops of Tabasco (depending on your taste)
  • 50 ml water
  • 1/2 tsp smoked paprika (optional)

For the light ranch sauce:

  • 100 g silk tofu
  • 1 C. brewer’s yeast
  • 1 C. green onion
  • 1 C. lemon juice
  • 1/4 garlic clove or 1/4 teaspoon garlic powder
  • 1/2 tsp tablespoon mustard (optional)
  • salt to taste)

Preheat oven to 180°C. Start by cutting a head of cauliflower into bite-sized florets until you have a dozen. Mix flour and water in a bowl until you get a thin and smooth paste without lumps. Grind the corn flakes into crumbs (not powder) with a food processor or by hand and place them in another bowl. Next, dip each piece of cauliflower into the bowl of batter to coat well, then roll them in the bowl of breadcrumbs. Then place the cauliflower pieces on a baking sheet. covered with parchment paper. Bake 20 minutes.

Meanwhile, prepare the barbecue sauce by mixing all the ingredients in a bowl until the sauce is smooth. When the hot cauliflower wings are ready, remove them from the oven, let cool for a few minutes, and dip in the barbecue sauce. Cover them well, but be careful not to put too much in and risk seeing your hot wings go soft. Bake again at 160°C for 20-25 minutes.

Remove them from the oven, leave them for 5 minutes in the open air. During this time, prepare the ranch dressing by blending all the ingredients in a food processor. Dip the wings in the sauce and enjoy!

tofu nuggets

To get a little closer to chicken, you can also bet on tofu, a great ally for people who love plant-based foods. Discover a simple and effective recipe for Djanisse nuggets:

Ingredients:

  • 400 g lacto-fermented tofu in blocks
  • 3 tbsp tamari soup
  • 1/4 tsp garlic powder
  • 1 C. sweet paprika
  • Crumbled corn flakes (for breadcrumbs)

Instructions : Preheat oven to 180°C. Squeeze the tofu out a bit to dry out, then place it on a baking sheet and let it rest for about 5 minutes.
Meanwhile, mix the rest of the ingredients. Then use your fingers to tear the tofu into pieces. Roll the tofu in this mixture and then in the breadcrumbs. Put back on the plate. Bake for about 20 minutes.

Photo: Hanxiao/Unsplash

Indian broccoli nuggets

To diversify tastes and pleasures, nothing beats spices and exotic flavors. This recipe from Marie Laforet offers at least the original version, which focuses on vegetables and in particular… broccoli! As for the ingredients and the recipe, follow the instructions:

For the base:

  • 100 g firm tofu
  • 1 C. malt yeast
  • 2 tbsp chia seeds
  • 1 C. coconut flour
  • 3 tbsp corn starch
  • 3 tbsp water
  • 100 g broccoli puree
  • 1 C. white miso
  • 3 tbsp oatmeal cream
  • 1/2 tsp garlic powder
  • 1/2 tsp tamari coffee
  • 1/8 tsp spices for tandoor
  • 1/8 tsp ground cardamom
  • breadcrumbs
  • cooking oil

For sauce:

  • 1 plain soy yogurt
  • 1 C. Dijon mustard
  • 1 C. olive oil
  • salt
  • pepper
  • fresh herbs (onions, parsley, coriander, basil, etc.)

Instructions : Crumble 100 g of tofu into a bowl, add chia seeds, malt yeast and mix everything with a fork. Then add mashed broccoli, herbs and coconut flour. Let stand 15 minutes. In a bowl, mix corn starch and water. Pour the breadcrumbs onto a small plate. Take a small amount of dough, squeeze it in the palm of your hand, then roll in the starch water mixture and then roll in the breadcrumbs. Fry for a few minutes on each side in a pan with very hot oil. If you prefer to bake in the oven, bake at 180°C for about 15 minutes per side.

Meanwhile, prepare the sauce: mix yogurt with mustard, then add olive oil. Emulsify well before seasoning and adding chopped herbs.

Seitan Tenders

Another recipe from Marie Laforet. [1] For this alternative to tenders, these longer nuggets are for even more tenderness and frying.

Ingredients:

  • 100 g oatmeal
  • 2 tbsp semolina bow
  • 1 C. garlic powder
  • 1 C. garam masala coffee
  • 1 C. salt
  • 100 g wheat gluten
  • 175 ml hot water
  • 1 S. shiro miso
  • 80 g corn flakes
  • 10th c. starch
  • 10th c. water
  • 3 tbsp spoons of neutral oil

Instructions : Mix oatmeal to get a powder. In a salad bowl, mix flavors and gluten. In another bowl, pre-mix the hot water and miso before pouring over the first mixture. Mix vigorously with a fork. Knead the dough with your hands for a few minutes until you get a firm and uniform ball of dough.

Roll out the dough on a cutting board and form a sausage about 20 cm long. Flatten it. Then cut out slightly triangular strips. Steam them for 15 minutes.

Grind the corn flakes into crumbs (using a food processor or rolling pin, after placing them in an airtight bag). However, the pieces should be larger than for regular breadcrumbs. Then mix the cornstarch and water in a bowl and sprinkle some breadcrumbs on the plate.

Roll the patties one at a time in the first mixture, then in the breadcrumbs. Then lay the pieces on a baking sheet lined with baking paper, lightly oil them with a brush. Bake for 10-15 minutes at 160°C. Ready !