Veganized chicken nuggets
Ingredients
- 1 cup vital wheat gluten
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp all purpose seasoning
- ¼ cup tahini
- 4 cups of vegetable broth for cooking
Instructions
- In a mixing bowl, mix together the wheat gluten, nutritional yeast, onion powder, and all-purpose seasoning
- In a large bowl, place ¾ cup broth and tahini and whisk until the consistency is smooth
- Mix the dry ingredients and the wet together and stir well
- Knead the dough until it is elastic
- Divide the dough into small little nuggets
- Put the nuggets in a baking dish and put remaining vegetable broth over it and cover with some foil paper.
- Cook for 40 minutes in the oven at 350 degrees, flip the nuggets and cook for an additional 20 minutes.
Yassa sauce
Ingredients
- 5 medium onions chopped
- 2 tbsp French mustard with the grains
- 1/2 cup green olives
- 1 tsbp vigenar any
- The juice of 1/2 lemon
- 4 tbsp olive oil
- 1 tbsp vegetal butter
- 2 tbsp water
- Fresh parsley
- Sea salt to taste
Instructions
- In a large pan, add olive oil, vegetal butter, some salt and the onions, stir and cook on medium heat
- When the onions start the brown, lower the the heat and cook for about 10 minutes
- Then add the vinegar, mustard, lemon juice, salt and pepper (to taste) and parsley and stir with the onions. Let it cook on low heat for 3 minutes.
- Add the water, olive oil, and green olive and cook for 5 more minutes. The onions should be soft, sweet and a little acid, and the sauce should be tasty.
Serve with rice, quinoa, couscous or any grains that you love!
