A meaty chicken like substitute. It is so versatile you can use it in hundreds of recipes. Besides this, it is low cost, freezes well, and a little goes a long way.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 2 | cups | soybeans or chickpeas, soaked overnight | ||
| 1½ | cups | water | ||
| 2 | tablespoons | soy sauce (or ¼ Bragg's Liquid Aminos) | ||
| 3 | tablespoons | McCay's Chicken Seasoning | ||
| 2 | tablespoons | nutritional yeast flakes | ||
| 1 | tablespoon | onion powder | ||
| ½ | teaspoon | garlic powder | ||
| 2 | cups | gluten flour |
Instructions
- To soak soybeans or garbanzos, place at least 1 cup dry beans in about 2 cups of water and leave at room temperature for about 12 hours.
- Place 2 cups of soaked, drained beans in a blender with 11⁄2 cups water and blend. While blending, add seasonings and blend smooth.
- Pour into a bowl and add the gluten flour. It will become very stiff, and the last of the flour should be kneaded in with your hands. Knead for 2 minutes. If it is too soft (not holding together in an elastic ball), knead in 1⁄4- 1⁄2 cup more gluten flour. This can be done in an electric bread mixer or by hand. Longer kneading will make a final product that is more chewy and elastic, while less kneading will make a final product that is more spongy and bread-like.
- Form into two oval-shaped loaves and place on an oiled cookie sheet. Bake 50 minutes at 350°F. Cool on a rack. May be frozen.
- Note: You can slice, cube, or grind your veggie loaf and use it in many different recipes as a meat replacement. For example, try lightly breading slices and frying or baking them.
Prep Time: 1 hour Serving Size: 2 loaves
