Posts tagged soy
I’ve written about my love of Delight Soy before, and their recipe for chicken salad is Grade A faux-meat. You’ll need to use a food processor to shred the chicken, celery, and green onions. If you can’t get your hands on some Delight Soy, use Gardein faux chicken strips.
Here is the chicken salad recipe reposted from the Delight Soy website:
- 10.5 ounce package Delight Soy nuggets, chopped
- 1 cup celery, diced
- 1/4 cup green onion, chopped fine
- 3/4 cup soy mayonnaise (I used Vegenaise)
- 1/2 cup walnuts, chopped (optional – I left them out)
- dash salt
- dash black pepper
- Heat Delight Soy nuggets in microwave or oven until thawed (per package instructions)
- Cut Delight Soy nuggets into strips and place in food processor
- Coarsely chop Delight Soy Nuggets in the food processor. Be careful not to grind the nuggets too fine
- Wash and dice celery, then coarsely chop it in the food processor.
(NOTE: Dice celery before food processing to prevent stringiness.)
- Chop green onions and walnuts.
- Place Soy Mayonnaise in a mixing bowl, add black pepper and optional dash of salt.
Mix well with a wire wisk or a fork.
- Put all ingredients into the bowl with the soy mayonnaise and mix well.
Serve as a sandwich, in a pita, on top of a green salad, or any way you like.
Last night I watched the 1986 movie Zandalee, in which a crazy-haired Nicolas Cage plays an artist living in New Orleans. Along with some disturbing images of Cage’s facial hair which I can never un-see, the movie left me with a strong desire to try bourbon chicken. Tonight, I went to my parents’ house to try my hand at veganizing the dish, and since their bottle of Wild Turkey was nowhere to be found (I have only myself to blame), I used Jack Daniels instead. The meal was really very easy to throw together, and it received rave reviews not only from my veggie parents, but also my carnivorous boyfriend. I think this will be a great turkey substitute for Thanksgiving, and the whiskey is sort of like tryptophan, right?
You can probably use any kind of faux meat you’d like, but I prefer Gardein seven grain crispy tenders because they’re pre-breaded, and I wanted that extra texture for the sauce to cling to. This recipe serves about four people.
- 2 packages Gardein Seven Grain Crispy Tenders (or any other faux chicken you like)
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/4 onion, chopped
- 1/4 tsp ginger
- 1 cup dark brown sugar
- 1/4 cup Jack Daniels whiskey
- 1/4 cup low sodium soy sauce
- 1/4 cup plain applesauce
- 1 tbsp cornstarch
- 2 tbsp ketchup
- 1/4 cup maple syrup
- 1/2 cup vegetable broth
Preheat oven to 430 degrees. Bake Gardein tenders on a cookie sheet for 20 minutes, flipping halfway through.
Meanwhile, start a pot of jasmine rice. I used half vegetable broth, half water to cook my rice and I think it came out nicely.
Next, heat olive oil in a large frying pan over medium heat. Add onion and garlic and saute for just a couple minutes. Next, add the rest of the sauce ingredients and stir to mix well. When the sauce starts to boil, turn it to low heat and let simmer for about 5 minutes. The sauce will reduce and form a nice thick texture.
Take the Gardein out of the oven, and transfer the tenders into the sauce. You want to cover the tenders with the sauce so you may have to stir it around a little. Let the Gardein soak up the sauce for about 5 more minutes, serve over rice, and enjoy!
One flavor I have missed from my meat-eating days is the unmistakable vinegar-style barbecue you can only find in eastern North Carolina. There just isn’t a premade vegetarian version of this distinct meat. I have tried Gardein’s BBQ pulled pork and while the texture is there, the flavor is not at all what I’m looking for. I don’t want that mesquite-ketchupy taste, I want the delicious flavor I grew up eating. So last night I made it myself using the Delight Soy nuggets (have I mentioned how much I love this brand?) and a vinegar concoction for the sauce. It is amazing how that flavor just brought me back to my childhood, eating hush puppies, fried okra, and my Grandmother’s scratch-made biscuits. There’s no reason this unique taste has to belong only to the meat-eating crowd! It’s all about getting the right texture of soy protein. So here is my recipe for a damn good vegan barbecue sandwich:
- 1 package Delight Soy nuggets (or other frozen soy chicken, like Gardein)
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup rice vinegar
- 1 tbsp. brown sugar
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tbsp. sriracha sauce
Heat soy nuggets on a microwave safe plate for about 3 minutes or until thawed and warm. Next, place four nuggets at a time in a food processor and grind about 20 seconds. You want the soy to be stringy, so don’t grind too long or they will turn into a ball of paste. Once all the nuggets are processed, place in a medium bowl and set aside. To make the sauce combine all other ingredients in a bowl or jar with a tight lid and stir or shake very well to mix it all up. This recipe makes about 2 – 3 servings of the sauce. How much you put on your barbecue is a matter of taste, but I used about 1/3 of the sauce for mine. Pour it in the bowl of soy and mix well with a spoon or fork. You can add 2 tbsp. ketchup for color if you like. I didn’t have buns so I ate mine on whole wheat bread, with a side of seasoned Alexia waffle fries.