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.
Without further ado, below is the recipe.
Chicken Meat Substitute
- 1 ½ c. vital wheat gluten, plus more for dusting
- 1 to 1 ½ c. extra firm tofu, pressed, frozen, thawed
- 1 c. jackfruit, optional*
- 2 Tbs. nutritional yeast
- 2 Tbs. shiitake mushroom powder, optional**
- 2 Tbs. homemade chicken-style seasoning (See recipe: https://www.maplealps.com/blog/diy-vegan-chicken-style-seasoning, but I only put 2 teaspoons of turmeric)
- 1 Tbs. onion powder
- 1 heaping Tbs. peanut butter, optional
- 1 tsp. garlic
- 1/8 tsp. paprika
- ¾ tsp. agar powder
- ½ tsp. Himalayan Pink salt
- 1 c. water
- 1 teaspoon liquid aminos
- 1 tablespoon avocado oil or ¼ cup soaked cashews blended in water
- Juice of one fresh lemon or 4 Tablespoons
- 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 3-5 minutes on dough cycle for more textured product. Less time for more textured product; more time for spongy/bread-like product. If you desire a more spongey product (for soups), process on high until smooth. Be sure to hold the handle so that your food processor is stable.
- 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 for 13-15 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.
- 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 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.
- * You may also use compressed tofu, but it will have a smoother texture.
- ** You may also use more nutritional yeast.
If you like this recipe, please tag it in #plantbasedchickenrecipes so that others can find it; or write a review below.