Chicken Meat Substitute

This is my “go-to” recipe for a chicken substitute. I use it in my just about all my dishes that call for chicken. It goes on my Caesar salad, in my fajitas, soups, rice, pot pies, and more!

To be very transparent, I have never eaten meat in my life. It was never a desire for me. However, when helping folk transition to a plant-based diet, a meat substitute is often requested. Many people say that they cannot live without chicken. Well, the chicken cannot live if they continue to eat it; so there had to be a substitute. A spiritual application is that this reminds me of Christ substituting His life for us on Calvary. His blood for our blood. In like manner, this substitute can be made so that an animal may live.

To also be transparent, I must say that I often use up my SDA-style Soymilk okara in my meat substitute recipes. I also dump whatever I need to use up in there; so, if I make a video and use more than what is listed here, please don’t say that I am giving you a different recipe. This is the basics of my recipe minus the optional pieces I listed. The okara, if I have it, is usually the thing I need to use up. So, if you are looking to use your okara somewhere, you may dump it in either the chicken or beef substitute recipes on this blog.

I should caution that if you want a denser texture, follow the recipe below, but add 1 cup of water for a fluffier texture. I love the fluffier texture for soups and curries. I like a denser texture for my stir-fry recipes and sandwiches.

Without further ado, below is the recipe.

Chicken Meat Substitute

Ingredients:

1 ½ c. vital wheat gluten, plus more for dusting
1 to 1 ½ c. extra firm tofu, pressed or compressed tofu
1 c. jackfruit, optional*
2 Tbs. nutritional yeast
2 Tbs. shiitake mushroom powder, optional**
2 Tbs. homemade chicken-style seasoning (See recipe)
1 Tbs. onion powder
1/4 c. peanut butter, optional (you never taste it)
1 tsp. garlic
¾ tsp. agar powder
½ tsp. Himalayan Pink salt
1/8 tsp. paprika
½ c. water (add more for fluffier texture… up to another ½ c.)
1 teaspoon liquid aminos
1 tablespoon avocado oil or ¼ cup soaked cashews blended in water
Juice of one fresh lemon or 4 Tablespoons

Instructions:

In an 8-14 cup food processor, put all of the solid ingredients. Combine wet ingredients in a jar or large cup. Turn on food processor to combine all of the solid ingredients, as they are combining, pour in wet ingredients.
Process for 1 minutes on dough cycle with blade tool (this should cut the jackfruit down to a good size) for this product. Then put in the dough blade and process another 4-5 minutes.
Roll into a long roll and cut into patties or dusting with gluten flour to wrap and pressure cook immediately.
PATTIES: Spray patties with oil and pressure cook in steam basket for 15-20 minutes with a quick release. Depending upon the size of your rounds, you may end up repeating this process five to six times. Be sure pressure cooker doesn’t run out of water. I refill each time I process.
CHICKEN LOG: Roll the roll more into a fat rope and tie at least three knots in it for texture. Then form into the shape of a roll, spraying with oil, and wrapping in parchment paper and then foil with twisted ends. Pressure cook with adequate amount of water underneath for 50-60 minutes, allowing steam to penetrate roll. May cook for longer a denser roll.
Next, store in airtight container and let cool in the refrigerator for a minimum of 1 hour, but overnight will give the best texture. Freeze in ziploc bags or prepare for meal.
Marinate or season to your liking. Use as a chicken substitute, but be sure not to over fry or over bake, as they will get tough.

Note: In my neck of the woods, they only sell organic jackfruit chunks in a can (Native Forest). I use half a can for this recipe. Typically, I’ll double this recipe to use the whole can.