Tag: wheat meat

Recipes, Uncategorized

Chik’n Parm

veganlivingbydanielle

Dress up your Wheat “Meat” recipe and make a chik’n parm dinner!

It’s super simple and very similar to cooking up chicken or eggplant parm, if you’ve ever done that.

You’ll need flax egg, vegan bread crumbs, frying oil, flour (optional), and sprigs of basil (optional for garnish).

Make a flax egg:

  • In a mixing bowl, whisk 1/4 cup flax seed meal with 3/4 cup water.
  • Let stand for 5 minutes for the mixture to become gelatinous.

Prep bread crumbs:

  1. I use 1-2 cups of vegan Italian bread crumbs. I like these bread crumbs from Whole Foods because they’re vegan and already seasoned.
  2. Whatever bread crumbs you use, you can add a bit of flour to the bread crumbs to make them stretch further and last longer.
  3. You can also search through your grocery store’s panko or plain bread crumbs and check the ingredients list that they are free of egg and dairy.
    • You can add Italian seasoning to the plain bread crumbs, 1 tsp Italian seasoning per cup.
    • If you don’t have Italian seasoning, you can use 1/4 tsp of oregano, 1/4 tsp of basil, 1/4 tsp of onion powder, 1/4 tsp of garlic powder.
  4. Put the bread crumbs, whichever option you choose, on a plate.

Directions:

  1. Take one slightly cooled piece of Wheat “Meat” and dunk it in the flax egg until it’s evenly coated on both sides.
  2. Take the piece that’s coated in the flax egg and cover in the bread crumbs on both sides.
  3. Put the coated piece on a clean plate.
  4. Repeat until all pieces are coated in flax egg and bread crumbs.
  5. Set frying pan on medium-high heat and add frying oil.
  6. When the pan is warm, put the Wheat “Meat” pieces in the pan.
  7. Cook until one side of the piece is golden brown and flip to cook on the other side. Add more oil if needed.
  8. Cook until golden brown on both sides.
  9. Remove from pan.
  10. Top with warmed red pasta sauce and vegan cheese if desired. I prefer Violife mozzarella and parmesan.
  11. If you are using “meat” that is completely cooled, I recommend baking for 15-20 minutes. You can also bake for 5-10 minutes to melt the cheese.
  12. Top with a sprig of basil for garnish.

Enjoy!

CH

 

 

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Recipes, Uncategorized

Wheat “Meat”

veganlivingbydanielle

My friend and chef, Steve, was kind enough to share this recipe with me and let me share it on my blog here! Thanks Steve! I made some VERY slight adjustments to the recipe he gave me as he works at ION Restaurant and designed his recipe to serve the masses.

For this recipe, you need:

  • KitchenAid mixer or something similar with a dough hook (you can also combine by hand in a bowl and knead it if you don’t have a dough hook with a mixer)
  • medium to large sauce pan
  • cooking tongs or skimmer
  • rolling pin (I used a cup before I had a rolling pin, you can improvise!)
  • parchment paper or dough mat

Dough Hook

This recipe is protein rich (38g of protein per serving). The first way I made it was as chik’n parm! You could also marinade with vegan BBQ sauce (most are vegan if they don’t have honey) and grill it up! I will expand on directions for prepping the Wheat “Meat” in future posts. I posted the finished product because it’s not very pretty before it’s prepped.

Dough Ingredients:

  • 1 cup vital wheat gluten flour
  • 2/3 cup vegetable broth
  • 2 Tbsp sesame tahini
  • 2 Tbsp soy sauce
  • 1 1/2 Tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp salt

Broth Ingredients:

  • 1 tsp seasoned salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder

Directions:

  1. Combine dough ingredients in the bowl of the mixer.
  2. Mix on speed 2 with dough hook attachment for 5-10 minutes or until dough has formed into a ball. Stop the mixer and scrape the sides of the bowl as needed. If you don’t have a mixer, knead by hand until all the dough is mixed thoroughly. A wooden spoon may be useful for this as well.
  3. Once the dough is well mixed, shape into smaller pieces. (I use a scale to measure 50g dough balls to ensure the amount of protein per serving is accurate.)
  4. On a dough mat or parchment paper, roll the pieces out to about 1/2 – 1 inch thickness.
  5. Put water on the stove in the pot on high. Add broth ingredients to the water. Bring water to a boil.
  6. Place the “meat” pieces into the boiling water using the tongs or skimmer. Boil for at least 40-45 minutes. The “meat” will start to flake apart slightly. You can tell if it’s cooked all the way by cutting into it. The middle section looks thicker/ there’s no texture or air bubbles, if it’s not fully cooked. The texture should be consistent throughout.
  7. Remove the “meat” pieces from the water.
  8. Allow them to cool slightly and prep as desired.

Enjoy!