Veganized Senegalese Chicken Yassa | Poulet Yassa

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.

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.