Veganized Senegalese Chicken Yassa | Poulet Yassa

Veganized chicken nuggets

Course Main Course, Side Dish
Cuisine African


  • 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


  • 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.
Keyword Senegalese


Yassa sauce

Course Sauce
Cuisine African


  • 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


  • 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.
Keyword Onions

Serve with rice, quinoa, couscous or any grains that you love! 





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