Yeah yeah yeah, you all know I do not eat chicken. But when you are transitioning form eating meat to vegetarianism and then from vegetarianism to veganism, you still want that connection the things you remember eating. that does not mean you want to remember how those meals got to you plate, they were familiar to you and most of the times there were good memories involved around eating time (hopefully).
With that said, I found this little recipe quite by accident. At the health food store I work at, there is a rack of books that I browse through when it is slower. I take away tid bits of information from these cookbooks and sometimes I fall upon a recipe that piques my interest so much that I know that I just have to make that recipe. Well this is that recipe.
This one is not very complicated and if you are already on the road to health then thee ingredients will not come off as odd. I have all these items in my pantry 99% of the time.
I will, however, admit that this is a bit time consuming. So be ready to be in the kitchen. This is one of those meals that you make to show folks just how good vegan food can truly be. From beginning to end, you are looking at about 1&1/2-2 hours. that is from start to dinner table.
Please read thee instructions carefully. I did not on my first time. I did not ruin the dish, but it got better the second and now even the third time making the dish. I love this dish. But the one thing I have not done is change the spices. The spices you see here, give it a classic chicken feel/flavor. And if you are someone who is in the kitchen then you will recognize by name and then by smell the traditional poultry seasoning spices. Ahhh, the small of is intoxicating. Reminds me of Thanksgiving. Anyhow, on to the recipe.
I almost forgot, I found this in the How It All Vegan 10th Anniversary edition book. Excellent book. I can't wait to add it to my collection. Read on-make-eat-enjoy.
1 cup wheat gluten 'flour' (may need to purchase at a health food store)
1 cup water
4 cups water
1/2 cup nutritional yeast
1/4 cup soy or tamari sauce (we use low sodium versions)
2 t onion powder
2 t dried sage
1 t dried thyme
1/4 t salt
3 3-inch pieces of fresh ginger, peeled into paper-thin coins ( I minced mine)
1/4 cup vegetable oil
1/3 cup soy or tamari sauce
2 t corn starch
1/4 cup water
2 green onions, finely chopped
In a medium bowl, stir together the wheat gluten flour and water until it becomes elastic. Knead for 5 minutes and set aside.
In a large saucepan, bring all the broth ingredients to a boil. Slice gluten into 1 inch chunks(or strips, whatever style you want is fine) and drop carefully into broth. Reduce heat, cover with lid and let simmer for 50-60 minutes, stirring every 10 minutes, until broth has reduced.
In a large pot on medium-high heat, saute the ginger in oil for 3-4 minutes or until ginger starts to soften and change color. Add 'chicken' chunks and saute 2-3 minutes more, stirring often to prevent sticking. Add the say sauce, cover pot with lid, and turn down heat to medium. Simmer for 20 minutes, stirring occasionally to make sure the sauce evenly coats the ingredients.
Once the 'chicken' is cooked, stir together the corn starch and water in a small bowl. Add to pot and stir together well until sauce is thickened. Place 'chicken' in a large serving bowl, garnish with green onions, and serve with rice. You can also add some steamed veggies and have a very colorful meal. Please enjoy, we always do.