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Have You Ever Heard of Vegan Chicken? Pay Attention!

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vegan chicken recipes image

Vegan chicken! Yes, you read that right. As a vegan, I feel obliged to contribute to the ethical treatment of animals by providing more alternative suggestions to healthy eating the vegan way. And in this article, I want to share with you three mouth-watering vegan chicken recipes that have substituted meat products for meat imitations. I will use tofu and seitan for my chicken meat imitations.

Why Meat Imitations?

You may be wondering why we have to use imitations. Well, before I decided to become a vegan, I used to enjoy the great taste of grilled lamb chops and marinated chicken every other week. Sunday roast was my favorite. With time, I came to discover that there are so many products on the market today that can give me that same great taste and appearance of food without subjecting any animal to cruelty. Besides, chicken is the leading among animals that are consumed in large numbers worldwide. Therefore, using a chicken substitute can make a huge difference. Don’t you think so? So let’s get started!

The Vegan Chicken Recipes

Spicy Chicken Tofu Stir-Fry

vegan chicken tofu image

This easy to make dish is high in protein and low in fat.

Preparation Time: 40 minutes

Cooking Time: 15 minutes

Ingredients:

  • Firm tofu diced (I have explained how to press tofu in detail below) – 200gm.
  • The vegetables; feel free to use your favorite.
  • One onion chopped.
  • One large broccoli chopped.
  • One large cauliflower chopped.
  • Snow peas – 1 cup.
  • One large carrot cubed.
  • Three cloves of garlic – crushed.
  • Freshly grated ginger – one teaspoon.
  • Olive oil – Four tablespoons.
  • Cornflour – Two teaspoons.
  • White vinegar – Four tablespoons.
  • Soy sauce (low salt).
  • A pinch of black pepper.
  • Red chili pepper flakes.
  • Sesame seeds – two tablespoons.

How to Press Your Tofu

A firm moisture free tofu will maintain its original shape even after cooking. To remove excess moisture, sandwich your tofu between two dry paper towels. Place a large bowl on top of the tofu and put a weight, like a fruit or dry cereals inside the bowl. Leave it for half an hour. If your tofu is too moist, you may have to change the paper towels in between the process. Remove the tofu and cut it into half-inch cubes. Your tofu is now ready to be stir-fried.

Procedure

In a large wok under high heat, add the olive oil and swirl the wok to get an even coating. Meanwhile, in a separate bowl, add the tofu, black pepper, and the cornflour and coat the tofu evenly.

When the oil is hot enough, add the tofu and toss the wok. This recipe will test your culinary skills. But if you can’t hack it, just use a wooden spoon and avoid pricking or mushing the tofu excessively. The trick is in the heat.

Fry for three minutes or until the tofu browns on both sides. Remove the tofu and set aside. In the same wok, stir-fry the garlic, ginger, and black pepper until they release their natural oils and aroma. Add the tofu back and mix for another minute. Remove and set aside.

Add a little more olive oil and pop the sesame seeds. It’s now time for the vegetables. Add the onions, broccoli, cauliflower, snow peas, and carrots. Stir for a minute. Add the soy sauce and chili flakes for the heat and stir.

When the vegetables are tender, add back the tofu mixture. Cook until heated through.

This dish is best served on a bowl of brown rice.

Homemade Seitan Chicken Curry

vegan chicken curry image

Preparation time: 30 minutes

Cooking time: 20 minutes

Ingredients:

  • Precooked seitan diced – 2 cups
  • 4 large tomatoes.
  • I bulb of red onion.
  • Olive oil – 3 teaspoons.
  • Freshly squeezed coconut milk – 1 cup.
  • Plain soy yogurt (optional) – 1/2 cup.
  • The Spices For Marinating:
  • Three cloves of garlic – crushed.
  • Freshly grated ginger – one teaspoon.
  • Turmeric powder – one teaspoon.
  • Cumin powder – One teaspoon.
  • Freshly squeezed lemon juice – 3 tablespoons.
  • Garam masala – one teaspoon.
  • Salt to taste.

Procedure

To Marinate: Mix all the marinating spices with lemon juice in a large bowl. Add the seitan pieces and stir. Cover the mixture with a kitchen cloth and leave it for 30 minutes. This step is the most important in this recipe, and it will determine the final flavor of the dish.

To prepare the curry: Heat the olive oil in a large skillet. Stir fry the garam masala, onions, garlic, and ginger for three minutes or until they become fragrant.

Add the diced tomatoes. Let it simmer for 5 minutes.

Add the marinated seitan pieces to the simmering curry.

Pour in the soy yogurt and coconut milk and a pinch of salt to taste. You may add more spices at this point if you prefer spicy curries. Leave it to simmer under low heat for ten more minutes. Serve hot with rice or flatbreads.

Deep Fried Vegan Chicken Nuggets

vegan chicken nuggets image

In these chicken nuggets, I use seitan. They have the same great taste and appearance as the real chicken nuggets.

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

  • Seitan – 500 gms cubed.
  • Mustard – 1/2 cup.
  • One onion diced.
  • Three cloves of garlic – crushed.
  • Two cups of self-raising gluten-free flour.
  • Black pepper – 1 teaspoon.
  • 3/4 cup of water.
  • Salt to taste.

Procedure

Mix the black pepper, salt, and flour in a large bowl. Add the onions, and garlic, and set aside.

In another bowl, mix the mustard with water. Add a scoop of the flour mixture to this bowl. Mix to form a thin paste.

Now coat the seitan pieces with this batter. And then dust with flour and do a second coating.

Deep fry the seitan chunks in hot oil until they turn golden brown on both sides.

Alternatively, you can bake them. However, to be honest, the deep fried version tastes way better.

Drain the nuggets using kitchen paper towels and serve.

These nuggets go well with French fries and onion rings.

In Conclusion

Being a vegan doesn’t mean we suddenly forget all the earthly pleasures. As much as we strive to eat healthily, indulge in a few vegan cheats here and there. You never know what you bump into. And these vegan chicken recipes will be a great start for you. The recipes are so tasty that even your non-vegan friends will enjoy. And most importantly, they are an ideal solution to chicken cravings. Feel free to alter the ingredients and vegan chicken substitutes to your liking.

Rachel is a mom of two boys, a wife, and a part-time chef. By trying and testing new parenting trends she takes her motherhood to the next level! She finds that she processes things better when she writes about them, which has unleashed her passion for sharing her thoughts on life and parenting through her articles for SOLANCHA Magazine.

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Best Recipes For Your Vegan Fourth Of July BBQ

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vegan fourth of july image

Our independence day is almost here. Celebrate freedom with great tasting vegan delicacies. Make this year’s vegan Fourth Of July stand out with diverse cuisine ranging from BBQ burgers, vegan hot dogs, cheesecake, and many more. Who says parties without animal-based barbeques should be boring? With these recipes, even the non-vegan will find it hard to resist.

Thai Quinoa Burger

If you love the Thai flavors of cilantro, lemongrass, and curry paste and you cherish the American burger, then this is for you. The Thai Quinoa Burger combines all these ingredients to give you a spicy finger licking burger rich in protein.

Vegan Quinoa Burger Image

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients:

For the Quinoa

  • 1 cup quinoa rinsed
  • 2 1/2 cups of vegetable broth
  • Two flax eggs
  • Three tablespoons ground flax seed
  • Five tablespoons of water

For the Patty

  • One can of rinsed and drained chickpeas
  • 1/2 cup of chopped snow peas
  • 1 cup dry oats
  • 1/2 cup dry roasted peanuts
  • 1/2 cup fresh cilantro chopped
  • Two tablespoons canola oil
  • One tablespoon of soy sauce
  • 1 teaspoon ground cumin
  • One tablespoon red curry paste
  • One tablespoon of freshly ground ginger-garlic paste
  • 1 cup finely diced red onions
  • A pinch of ground black pepper and Kosher salt
  • Fresh green chilies
  • One tablespoon of agave nectar

To Assemble The Burger

  • 6 Burger Buns
  • BBQ sauce of your choice (like mayo and hoisin sauce)
  • Spinach, fresh carrots, or lettuce
  • Mung bean sprouts

Procedure

In a bowl, whisk the ground flax with water and set aside for 10 minutes.

In a small saucepan, boil the vegetable broth with quinoa. Reduce the heat and let it simmer until the broth is completely absorbed. Fluff with a fork and set aside.

Meanwhile, pulse the oats in a food processor until coarsely ground. Add in the flax egg together with the rest of the patty ingredients. Process for a while until the mixture is smooth and thick. For a small serving, measure one cup of the cooked quinoa and add it to the food processor. Refrigerate the rest of the quinoa for future use.

Coat a baking sheet with oil. Preheat the oven to 350 degrees Fahrenheit. Meanwhile, Make at least six patties out of the burger mixture. Heat a large frying pan with vegetable oil. And fry the patties on each side until they are golden brown. Place the fried patties on the baking sheet and bake them for 10 minutes.

Get your six-burger buns and assemble with your favorite BBQ sauce, veggies, and sprouts.

Vegan Hotdogs

Hot dogs are a favorite summer meal. I love grilling mine on the Vegan Fourth Of July while basking in the sunshine. These vegan hot dogs have little or no saturated fat. In addition, they don’t have cholesterol and they are lower on calories compared to the animal-based hotdogs.

vegan hotdogs image

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

  • 12 pieces of well-drained marinated artichokes
  • 12 pieces of sun-dried tomatoes
  • 11/2 cups of kidney beans well drained
  • One garlic clove – minced
  • 1/3 cup of rolled oats
  • One teaspoon of smoked paprika
  • Black pepper, a pinch of salt, and oil.

Procedure

Drain the artichoke hearts and the sun-dried tomatoes using kitchen paper towels to remove excess oil. Add the artichokes, the tomatoes, kidney beans, clove, oat, and paprika to a food processor. Smear a pinch of salt, pepper, and oil. Blitz the mixture until it is evenly mixed.

Spray your baking tray with oil. Mold the mixture into sausage shapes of the desired size as you line them up on the baking tray. Spray the sausages with oil and bake them for half an hour checking them occasionally to ensure they are firm and golden brown.

Vegan Raspberry Cheesecake

This chilled cheesecake looks very sophisticated yet very simple to make. It has different layers of pink and a beautiful fresh raspberry arrangement on top with a velvety cream perfect for the Vegan Fourth Of July dessert. We use agar powder to make the cake firm even in this hot summer weather.

vegan cheesecake image

Ingredients

  • 6 Medjool dates
  • 1 1/2 cups unsweetened coconut flakes
  • 1 cup raw cashews – soak them overnight and pat them dry
  • 3 cups of freshly made coconut cream
  • 1/8 cup of lemon juice
  • 4 cups of fresh raspberries
  • One tablespoon of agar powder
  • 1 cup of water

Procedure

Pulse the dates, coconut, and salt in a food processor. Ensure the mixture still maintains its rough texture. Press the mixture firmly on a cake ring to prepare the cheesecake crust. Keep aside.

Meanwhile, blend the soaked cashews and 1 cup of coconut cream, slowly adding more coconut cream until the mixture is well blended. Add the lemon juice and mix lightly without curdling the milk. Divide the coconut base among four separate bowls and keep aside.

Puree the fresh raspberries with the dates to prepare the raspberry base. Remove the raspberry seeds by straining them. You can also use cheesecloth to get rid of all raspberry seeds.

In a small saucepan, add the agar powder, water and the dates-raspberry mixture. Heat the saucepan, and then let the mixture simmer for a minute. Do this quickly before the agar sets.

Get your four bowls of coconut base. In the first bowl, add ten tablespoons of the raspberry mixture. In the second bowl, add seven tablespoons of the raspberry mixture. Five tablespoons in the third bowl, and finally two tablespoons in the fourth bowl. The raspberry mixture shall create different layers of pink in your cake. The first bowl is mostly red whereas the last bowl is the lightest in color.

Use a spoon to mix the raspberry mixture into the coconut base in each bowl.

Get the cake ring. Spread fourth bowl mixture over the crust to create your first layer. Then spread the third bowl mixture on top of the first layer to create your second layer. Do the same with the second and first bowls respectively. Then top up any raspberry-date mixture that remained onto the fourth layer. Swirl it with a sharp knife to create pretty effects.

Chill the cheesecake for three hours before removing the cake ring. Garnish the cake with fresh raspberries or some edible flowers.

The Bottom Line

If you loved these Vegan Fourth Of July recipes, then I’m sure you’ll love our other collection of vegan recipes. The vegan pizza, vegan chicken nuggets, and vegan donuts can also be an excellent addition to your dishes for the 4th of July party. Try the above recipes this Vegan Fourth Of July, and let us know what you think.

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A Simple Vegan Chocolate Banana Bread Recipe with a Twist

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vegan chocolate banana bread image

The basic banana bread ingredients are the bananas, eggs, butter, flour, and milk. However, for the vegan chocolate banana bread version, we shall substitute the non-vegan ingredients and add a little twist to make it even more delicious and nutritious. Ideally, the difference between this bread and the ordinary vegan banana bread is the addition of chocolate. Let’s bake!

Preheat your oven to 350F (180 C)

The Ingredients

  • 1-cup gluten-free plain flour
  • ½ cup cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup of vegan dark chocolate chips (for extra oomph)
  • 1 vanilla pod (or your favorite flavor like strawberry or cinnamon)
  • Mixed nuts (to add some coarse texture)
  • ¼ cup agave nectar (although not necessarily because ripe bananas add some natural sweetness)
  • 2 ripe bananas (very ripe ones work best)
  • 1/2-cup milk (non-dairy) or just water (almond milk works fine for me)

The Procedure

vegan chocolate banana bread recipe image

Grease your baking tray with a tablespoon of coconut oil. Alternatively, just line it with a greaseproof baking paper to prevent the vegan chocolate banana bread from sticking.

In a wide bowl, mash the ripe bananas until smooth. You can leave them chunky for more texture but not very big chunks.

Add the rest of the wet ingredients and mix evenly.

Now sift in your dry ingredients and using a wooden spoon, fold them in until evenly distributed.

The folding process is vital for moist banana bread.

Bake the bread for 30-45 minutes until a toothpick inserted at the center comes out clean.

To serve, garnish the bread with berries and dust with a little icing sugar.

The Twist

You can add as much vegan chocolate as you like. However, the surest method is to stick with the cocoa powder measurements and instead add melted dark chocolate. Similarly, you can substitute the dark chocolate chips with the white ones. However, the bread won’t have that deep-dark chocolate color.

The reason I used vegan chocolate chips instead of a roughly chopped dark chocolate bar is that the chips maintain a uniform profile while baking and once you bite into the bread, the chocolate melts in your mouth.

The nuts are optional. They just add a little texture to the cake and add air spaces to make the cake spongy. Unlike vegan cupcakes, banana bread can be quite dense. I use coarsely chopped (or whole) nuts to add air spaces while baking, which makes the bread lighter.

Again, if you will garnish with icing sugar, go easy on the sweetener, unless you have a very sweet tooth.

Finally, this can be your everyday type of bread, even if you’re on a diet. However, it only keeps fresh for a few days (less than a week), whether refrigerated or at room temperature. Please do not be tempted to keep it longer.

Is Chocolate Healthy?

As we wait for the bread to bake, let me fill you in on the nutritional value.

Vegan dark chocolate with cocoa powder Image

There are several categories of vegan chocolate: the original dark chocolate and the different versions of processed chocolate. Dark chocolate is rich in antioxidants. It also contains significant amounts of iron, zinc, manganese, fiber, potassium, magnesium, phosphorus, copper, and selenium.

All these are important minerals in our bodies (not metals). When you feel a deep craving for chocolate, it is because your body has discovered that some of the minerals you lack can be obtained from chocolate. However, the type you crave for depends on you.

Is your vegan chocolate banana bread ready? Enjoy!

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Vegan Crepes with 4 Easy and Delicious Serving Suggestions

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Vegan Crepes image

Crepes are quick yet delicious additions to breakfasts and desserts. In this article, I will share 3 variations for your vegan Crepes. You can decide to have them all in one serving or alternate these variations for a different taste each day. Without a doubt, you and your friends will be begging for more.

But first, let’s go over a quick and easy to follow recipe for making your very own vegan crepes.

Basic Vegan Crepes Recipe

  • 1-cup whole-wheat flour
  • ½ tsp. baking powder
  • 1 cup of soymilk
  • 2 tbsp. brown sugar
  • 1 tbsp. of extra virgin olive oil
  • A dash of vanilla extract (optional)

Procedure

Sift the flour and baking powder in a large bowl. Add the rest of the ingredients and whisk to form a thin batter. The secret with crepes is in the consistency. The thinner the batter the thinner and crispier your crepes will be. If you make thick batter, you will struggle to spread the batter and hence you end up making thick pancakes.

In a hot nonstick skillet, add just enough batter to cover the pan. Quickly swirl the pan and allow your batter to flow evenly and coat all sides of the pan.

Let the crepe cook for 1 to 2 minutes on each side depending on how thick your batter is. The end results should be a golden brown crepe that tears apart easily.

To serve them, we will use 4 variations.

#1 Blueberry Vegan Cream Cheese Crepes

Blueberry Vegan Cream Cheese Crepes Image
  • Use the cooked crepes from the recipe above
  • Spread a vegan cream cheese mixture (either homemade or store bought).
  • Add ½ cup of blueberries or more if you like.
  • Then finish off with mint leaf as garnish.

#2 Chocolate Banana Cream Cheese Crepes

Chocolate Banana Cream Cheese Crepes Image

Who doesn’t love bananas and chocolate? Here are the ingredients:

  • Use the cooked crepes from the recipe above
  • Add a layer of vegan cream cheese.
  • Chop up one medium-sized banana and layer over the cream cheese.
  • Fold crepe in half
  • Sprinkle dark chocolate and serve.

#3 Blood Orange vegan crepes

Blood Orange vegan crepes image
  • Slice up one blood orange into 8 slices. Set those aside.
  • In a large nonstick skillet on medium heat add the following:
  • 1 tsp. of oil or vegan butter
  • 1/8 cup of brown sugar

Stir this mixture for a minute or two until the sugar melts.

  • Next, add crepes to the pan, making sure the crepes absorb this mixture.
  • Next top up the crepe with 2-3 pieces of blood orange
  • Cover with lid and cook for 2 minutes.

They’re ready to serve.

#4 Vegan crepe served with vegan béchamel

Vegan crepe served with vegan béchamel image

This vegan crepe recipe is a crowd favorite. It works well with almost any toppings you can think of.

To make the vegan white sauce:

  • Melt coconut oil, cook with almond flour, and your choice of spices.
  • Add nutritional yeast and enough water to form a thick sauce.

Your vegan white sauce is ready to devour.

In addition to vegan cream cheese, sautéed spinach and any berries in season are my favorite toppings to serve with this crepe.

In Conclusion

Vegan crepes can be cooked in so many different ways. You can also substitute wheat flour with the healthier flour alternatives available. Which is your favorite recipe?

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