Deniz has always had an affinity for south east Asian peanut sauces, but has always been disappointed by the Massaman curries he’s ordered in Thai restaurants. They’ve typically been cloyingly sweet, not something he appreciates in main dishes. His disappointment became so frequent, that I eventually started encouraging him to order other curries so he could enjoy his meal. However, when we began making lesser known international dishes, we ran across an Indonesian Gado Gado recipe on recipetineats.com that looked promising. The peanut sauce was a delicious balance of peanutty goodness with a hint of sugar, spice, and heat. Below is our modification of the recipe to meet our particular tastes.

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Indonesian Gado Gado

A scruptious blend of peanutty goodness, south east Asian spices, and heat poured atop a warmed salad.

Ingredients

Gado Gado Sauce

• 1/3 c creamy peanut butter, we prefer low sugar
• 2 T peanuts, chopped
• 4 T red curry paste
• 1 T Kecap manis, also known as thick sweet soy sauce
• 1 t sambal oelak
• 1/2 c coconut milk, high fast
• 1/2 t salt
• 1 t brown sugar
• 1/2 T lime juice
• 1/2 c water

Warm Salad Ingredients

• 1 c egg noodles, pre-cooked and detangled
• 1 handful baby spinach leaves, washed
• 1 c bean sprouts
• 1/2 block tofu, fried and cut in half and sliced (thick slices)
• 1/2 chayote, cut in half and sliced (thick slices)

Cold Salad Ingredients

• 2 eggs, boiled, cut in half, and then sliced
• 1 persian cucumber, cut into strips
• 1 medium tomato, sliced
• 3 romaine lettuce leaves, roughly chopped

Notes

1.  Mix all Gado Gado Sauce ingredients in a medium sauce pan over low heat.  Simmer for 5 minutes, stirring so that it doesn’t burn.  
2. Hardboil and peel the eggs.  Put them in a pot, cover with cold water and bring to a boil.  Remove from heat and let sit for 15 minutes.  Drain, fill the pot with cold water and peel the shells immediately.  
3. Prepare the Warm Salad Ingredients and Cold Salad Ingredients per instructions in the ingredients list.
4. Fry all of the Warm Salad Ingredients together in a medium covered sauce pan with a few tablespoons of water until spinach is wilted and the rest of the ingredients are thoroughly warmed.
5. Place the Cold Salad Ingredients onto the serving plate.  Place the Warm Salad Ingredients on top.  Pour the cooked Gado Gado sauce on top.  

Vietnamese Vermicelli Salad is Kelin’s new favorite dish, and one of my top 10, so of course we had to learn how to make it.  After a lot of trial and error, we finally perfected a vegetarian version that Kelin gave the thumbs up as restaurant-quality.  Pho Ca Dao is by far our favorite restaurant for this dish, so we used it as the model to create this recipe.   To save on time, we don’t make everything from scratch, but rather buy pre-prepared items at the Asian Grocery store where we can, like pre-prepared spring rolls, deep fried tofu, pickles, and sauces.  Sorry if you’re looking for full instructions, we don’t have those.

The noodles do take a long time to prepare because they have to air-dry after they’re cooked, so I’d recommend preparing the noodles in advance so that they’re ready to go when you’re preparing the meal.  The noodles have to air-dry so they don’t have a chewy texture.

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Vietnamese Vermicelli Salad with Deep-Fried Tofu and Spring Rolls (Bún Chay)

One of Kelin's favorites! Crispy eggrolls paired with meaty tofu and smooth noodles in a umami sauce. And minimal cooking required!

Servings 4

Ingredients

Bowl

• 8 oz Dried Vermicelli Noodles (Use the long wavy ones that wrap around, not the straight sticks which are stickier)
• 8 c water
• 5 large leaves Red lettuce chopped into bite-sized pieces
• 6 Vegetarian Spring Rolls frozen (we like the Costco ones)
• 1 c bean sprouts
• ½ c honey-roasted peanuts chopped
• 3 slabs Deep-Fried Tofu
• 1 t Stir-Fry Seasoning
• 1 t cooking oil
• 1 sprig Mint leaves taken off stem and roughly chopped (optional)
• 2 sprigs Basil leaves taken off stem and roughly chopped (optional)

Sauce

• 1/2 c Vietnamese Vegetarian Dipping Sauce
• 1/2 c Vietnamese Vegetarian Fish Sauce
• 2 pinches red chili flakes
• 2 T daikon and carrots , shredded

Instructions

• Soak the Vermicelli noodles for 15 minutes in very hot water.  Drain and rinse until water runs clear, to remove as much starch as possible.   While the Vermicelli noodles are soaking, boil the water in a large pot (at least 3 qt) on medium-high heat.
• Put the drained, soaked Vermicelli noodles into the pot of boiling water.  Bring back to a boil.  Boil the noodles for 3 minutes.  Drain the noodles, and rinse very well to remove starch so that noodles are not sticky.  We use a salad spinner, filling it with water, draining the noodles, and spinning it 3 times to get all the starch and water out.   Pat the noodles dry and leave to air-dry for at least 30 minutes.
• Prepare the vegetarian spring rolls per package directions.  Or if you’d like to do them like we do, air-fry them for 15 min on 400°F, flipping over half way.
• Add the stir-fry seasoning and cooking oil to the tofu and mix to coat evenly.  Grill the deep-fried tofu on a grill or pan at high heat until black marks appear, approximately 5 minutes.
• Prepare the rest of the ingredients as described in the ingredients list.
• Combine the Sauce ingredients in a bowl.  Separate into three small serving bowls.
• Place the ingredients in 3 extra large serving bowls in the following order: chopped lettuce, bean sprouts, chopped mint, chopped basil, cooked and dried vermicelli noodles, chopped peanuts, deep fried grilled tofu, and spring rolls.  Serve with Sauce.

This dish has rich five-spice savory flavors, creamy thin bean-curd noodles, with crispy water chestnuts for texture.  It’s low carb and packed full of protein.  We adapted from Wei-Chuan’s Singaporean, Malaysian & Indonesian Cuisine cookbook for our vegetarian diet and available ingredients.  The original recipe called for rolling the meat in the sheets to make rolls, but after tearing multiple sheets, we went the lazy route and did a stir-fry.  The taste was just as great, and much faster to make.

Ingredients:

• 6 dried bean curd sheets
• ¼ c + 1 T vegetable cooking oil
• 1 bunch green onions, chopped (optional)

Meat mixture:

• 12 Morningstar Original Sausage Patties
• 1 c vegetarian shrimp or prepared boiled wheat gluten logs, diced (optional)
• 1 c water chestnuts, diced
• 2 eggs, beaten
• 1 t salt
• 2 t soy sauce
• 2 t five-spice powder
• 2 t sugar
• 2 T sesame oil

Instructions:

Toast the vegetarian sausage patties for 12 minutes at 400ºF.  Pulse in a food processor to a ground beef consistency.

Soak the bean curd sheets in boiled water until soft, about 20 minutes. Drain, squeze the excess water out, and break into pieces.

Prepare the Meat Mixture ingredients as described above.  Combine the ground vegbeef and the remaining Meat Mixture ingredients in a large bowl.  Stir to combine well.

Heat the ¼ c cooking oil in a large non-stick pan on medium high heat.  Add the broken bean curd sheets and stir-fry to keep the sheets from sticking to the pan, about 5 minutes.  Add the Meat Mixture.  Continue stir-frying for another 3 minutes.

Remove from heat.  Add the 1 T of cooking oil and green onions.  Stir to combine well.

Panang curry is my favorite Thai curry.  It’s got that sweet creamy spiciness that I love.  Here’s our vegetarianized version of it, adapated from Wei-Chuan’s Thai Cookbook for our vegetarian diet.  We’ve tried and tweeked this recipe several times to get it just right.  We’re really happy with the final result.

Ingredients:

• 4 Morningstar Vegetarian Sausage Patties
• ½ can of baby corn, each baby corn cut in half
• 1 red pepper, chopped
• 1 c green peas
• 2 T cooking oil
• 2½ T panang curry paste (this typically yields a mild to medium heat.  you can add or decrease depending on how how you like your curry)
• 3 c water

Coconut sauce:

• Two 14 oz can coconut milk
• 2 t soy sauce
• 4 t sugar
• 4 Knorr vegetarian bullion cubes

Instructions:

Toast the sausage patties for 12 minutes at 350°F.  Allow to cool, and then chop into bite sized pieces (8 pieces each).

Combine the Coconut sauce ingredients in a medium bowl.

Heat the cooking oil in a large sauce pan.  Add the panang curry paste and stir-fry for one additional minute.  Add the Coconut sauce, baby corn and red pepper, bullion cube, green peas, and water.  Return to boil.  Add the chopped veggie patties, and cook for an additional 3 minutes.  Serve with rice.

Lemongrass tofu is Deniz’ favorite Vietnamese dish.  We both love it, with rice or in a ban mi.  This is our vegetarian adaptation to the Chicken Stir-Fried with Lemongrass and Chile recipe in Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen.

Ingredients:

• 2 batches of Deep Fried Marinated Tofu Cubes
• 2 red bell peppers, seeded and cut into ½ inch squares
• 1 c coconut milk
• ½ c concentrated broth (½ Knorr bullion dissolved in ½ c of boiling water, or leftover broth from marinading the tofu cubes prior to deep frying)
• 2 T cilantro, chopped (optional)

Marinade

• 1 t salt
• 1 T sugar
• 2 T curry powder
• 1 T fish sauce
• 2 t water

Wet Spices

• 4 T vegetable oil
• 6 shallots, finely chopped
• 2 Serrano chilies, finely chopped
• 6 stalks lemongrass, green tops chopped off (keeping the whiter bottom 3 inches), hard outer layers removed, finely chopped

Instructions:

Prepare the ingredients as described above.  In a small bowl, combine the Marinade ingredients.  In a medium bowl, combine the Wet Spices.

Pour the Marinade over the deep fried marinated tofu cubes.  Stir to evenly coat, stirring carefully to minimize damage to the tofu cubes.

In a large skillet or wok, heat the oil over high heat.  Add the rest of the Wet Spices and stir-fry for a minute.  Add the marinated deep fried tofu cubes and the bell peppers, and stir to coat well.  Cook for an additional minute.  Add the coconut milk and concentrated broth, using a spatula to flip and stir to evenly coat.  Lower the heat and cook for about 6 minutes, flipping the tofu occasional to prevent burning.  The tofu is done when the coconut milk is barely visible.

Garnish with optional cilantro.

Tofu cubes make a fantastic meat substitute when marinated, coated with seasoning, and fried or deep-fried.  Below is a recipe that we modified from The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table.  It’s a great base most any chicken-based stir fry or wrap.  It’s also tasty enough to eat on its own.  Soon after cooking, there are always several that seem to mysteriously disappear into my mouth.

Ingredients:

• 2 blocks of extra firm tofu, cubed
• 3/4 c all purpose flour
• 1 c cooking oil
• 1/4 c butter (optional)
• 2 Knorr vegetable bullion cubes
• 1½ c water

Seasoning (can be modified for taste):

• 1 t salt
• 1 t black pepper
• ½ t onion powder
• ½ t garlic powder
• ½ t cayenne
• 1 t paprika

Instructions:

Boil the water.  Dissolve the bullion cubes into the boiling water in a large bowl.  Add the cubed tofu to the bowl, ensuring that each cube is fully covered in the marinade.  Marinade in the refrigerator overnight.

Drain the marinated tofu cubes.  Pat the cubes with a paper towel to remove excess water.  Sprinkle the Seasonings ingredients to the bowl, gently tossing the tofu to evenly coat.

Sprinkle the flour into the bowl, continuing to gently toss to evenly coat the tofu.

Heat the cooking oil and optional butter in a medium-sized sauce pan on medium high heat or a deep-fryer.  Add the coated tofu into the pan/fryer ensuring that each cube is fully covered in oil.  You may need to do multiple batches for even coating.  Deep fry for 4 minutes.

Remove the deep-fried tofu with a slotted spoon.  Cover with sauce, or use as a chicken substitute in another recipe.

When I saw the photo of this dish in Thai Cooking Made Easy by WeiChuan, I couldn’t resist. It had some thick sauce on it, and was served with rice. Those char lines alone were enough to sell me the recipe. So we fired up the grill, and started working (don’t worry, other than the grilling part, it’s relatively easy)

Ingredients

• 10 MorningStar Farms Original Vegetarian Sausage Patties (about 14 oz)

Marinade:

• 3 T + 1 t light soy sauce
• 3 T Hoisin sauce
• ½ t sugar

Sauce:

• 2 T light soy sauce
• 1½ T Hoisin sauce
• ¼ t sugar
• ¼ t pepper
• ½ c water
• ½ T corn starch
• Half a cube of Knorr Vegetable Bouillon

Directions:

Prepare the Marinade in a large bowl with a wide bottom.

Toast the patties for 12 minutes at 350ºF.  Toss them patties in the Marinade. Let them sit, marinating for 30 minutes.

It’s best if the marinated fake meat patties are charred over the grill. If you have a BBQ grill, flash char the patties directly over the flame or very high heat for few seconds on each side. Slow grilling or smoking are not recommended as they will dry the patties.   After they are done, slice them in to strips. Set them aside.

Mix the Sauce ingredients in a small sauce pan.  The corn starch needs to be dissolved into the liquid before the sauce is heated.  Heat the Sauce over medium heat, and mix until the bouillon cube is dissolved completely, and the sauce reaches a consistent thickness.  Pour the sauce over the sliced vegpork patties.  Serve with rice.

When I was little, I used to consider it a special treat when my dad would make these curry fried noodles.  My dad would tell me, “the secret is to put a lot of oil.”  I’ve since learned that you can add a little oil at the end of cooking to create the feeling of an oily dish, without a lot of oil.  This week we had guests to impress, so we put our vegetarian hats on for this yummy noddle dish with fake Chinese BBQ pork!

Ingredients:

• 14 oz (400g) dried rice noodles (usually 1 pack)
• 3½ c stock (2 Knorr vegetarian bouillon cubes dissolved in 3½ cups of boiling water)
• 4 MorningStar Farms Original Vegetarian Sausage Patties
• 3 stalks of celery, outside skin shaved and then cut into 2 inch thin strips

Marinade:

• ½ C boiling water
• 1 Knorr Vegetable bouillon cube, dissolved in the boiling water
• 0.35 oz (10g) NOH Chinese BBQ (Char Siu) seasoning mix, dissolved in the boiling water

Veggies:

• 1 medium onion (about 9.5oz), quartered and then sliced
• 7oz (half can) of shredded bamboo shoots
• 3 medium size carrots, jullienned

Spices:

• 4 T curry powder
• 2 t salt

Instructions:

Prepare the ingredients as described in the ingredients list.  Combine the Marinade ingredients in a medium-sized bowl with a wide flat bottom.

Toast the patties at 400°F for 15 minutes.  Cut each patty in half.  Marinade the halved patties in the Marinade for 30 minutes.  Toast the marinated patties in the oven on 350°F for another 5 minutes to dry the patties out.  Slice the patties into very thin slices, about 1/8th inch thick.

Soak the rice noodles in very hot water for 15 minutes, until soft.  If the noodles are long, cut them in with kitchen scissors into approximately 6 inch segments.

Heat a very large non-stick sauce pan on medium-high heat.  Add 5T oil. Stir-fry the Veggies until they are soft, approximately 5 minutes.  Add the celery and the spice mix and stir to combine well. Pour in the stock, and bring to a boil. Stir in the softened rice noodles and stir fry until all soup dried out, mixing well to ensure that the noodles are evenly soaking up the soup.  Add the sliced, marinated BBQ pork and 3 T of cooking oil, and mix to combine.

Pad See Eew is my favorite Thai noodle dish.  It is my fallback every time I go to a Thai restaurant.  Below is our version of the dish, adapted from the Wei-Chuan Thai Cooking book.

Ingredients:

• 6 Morningstar Original Vegetarian Sausage Patties
• 2 lb fresh, pre-cooked, flat rice noodles
• 3 c broccoli, separated into bite-sized florettes
• 2 eggs, scrambled
• ½ c vegetable oil
• ½ lb bean sprouts

Marinade:

• 2 t light soy sauce
• 2 t rice wine
• 2 t corn starch

Spices:

• 1 T minced garlic
• 1 T bean paste (dòu bàn jiàng, 豆瓣酱)

Sauce:

• 4½ T light soy sauce
• 1½ T soy sauce
• 1½ t brown sugar
• 1 T white sugar
• 1 T rice vinegar
• 1 Knorr Vegetarian Bouillon Cube

Directions:

Toast the vegetarian patties in toaster oven for 12 minutes on 400°F. Cool. Slice each patty to half thickness (making two circles), and then cut each circle in 6 strips (one horizontal and two vertical cuts).

Boil 6 cups of water.  Add the broccoli, bring the water back to a boil, and continue boiling for another 2 minutes.  Drain the boiled broccoli and place in an ice water bath until the broccoli is cooled.  Drain the broccoli again and set aside.

Combine the Marinade ingredients in a large bowl.  Combine the Spices ingredients in a small bowl.  Combine the Sauce ingredients in a medium-sized bowl.

Add the sliced patties to the Marinade, and mix to coat evenly.

Heat 2 T of cooking oil in a large non-stick pan on medium-high heat.  Stir-fry the scrambled eggs in the oil for 1 minute.  Remove the eggs from the pan and set aside.

Heat another 2 T of cooking oil in the pan on medium-high heat.  Stir-fry the noodles until soft.  Remove the noodles from the pan and set aside.

Heat another 4 T of cooking oil in the pan on medium-high heat.   Add the Spices to the pan and stir-fry for 1 minute.  Add the toasted marinaded patty slices, boiled broccoli, and scrambled eggs to the pan, and stir to mix.  Add the Sauce, and stir to coat evenly.  Add the noodles.  Stir to coat evenly, and continue stir-frying for 2 minutes.

Remove from the pan and add fresh bean sprouts as garnish.

Ingredients:

• 2 c Japanese eggplants, partially peeled (we like to peel in zebra stripes), quartered and cut into 1 inch pieces
• 1 red pepper, chopped (optional)
• 1/2 onion, chopped (optional)
• 20 Thai basil leaves, sliced in half

Curry Spice Mix:

• 2 T. veggie oil
• 3 T green curry paste
• 1/2 c coconut milk

Sauce:

• 14-oz can coconut milk
• 2 c water
• 1 Knorr vegetarian bouillon cube
• 1 t soy sauce
• 2  t palm sugar
• 12 kaffir lime leaves

Directions:

Soak the eggplant in salted water for 15 minutes.

Combine the Curry Sipce Mix ingredients in a medium bowl.  Combine the Sauce ingredients in a large bowl.

Saute the Curry Spice Mix on medium-high heat in a large sauté pan for 1 minute.  Stir in the Sauce, eggplant and pepper/onion if using.  Reduce heat to medium, and continue cooking covered for 15 minutes (or until eggplant is desired softness), stirring occasionally.  Stir in the basil leaves and cook for 1 minute longer.  Remove from heat and serve with rice.

Normally we cook different cuisines every week, but this week was an exception. After our tasty red curry last week, we decided to go with another curry dish. Not only do we like curry, but we are still excited about new book Thai Cooking Made Easy by Wei Chuan. For this dish, we will use our MorningStar sausage patties instead of beef. We also adjusted the ingredients to compensate the lack of real meat.

Ingredients

Soup

• 6 T peanuts
• 2 potatoes, cut in bite size
• 6 c water
• 3 Knorr vegetarian bouillon cubes

Curry mix

• 2 T oil
• 3 T masaman curry paste
• ½ c coconut milk

Sauce

• 2½ c coconut milk
• 2 T fish sauce
• 2 t palm sugar
• 2 t lime juice
• ½ t paprika powder

1 medium onion, chopped

8 MorningStar Original vegetairan sausage patties

Instructions

Toast sausage patties  for 12 minutes at 350°F. Chop them into bite sized pieces (6 pieces each)

Combine the Soup ingredients in a large pot.  Boil for 20 minutes.

Combine the Curry Mix ingredients in a medium bowl.  Combine the Sauce ingredients in a large bowl.

Stir-fry Curry mix separately in a large sauté pan over medium heat about 1 minute. Add the Soup and Sauce, then bring to boil. Reduce heat to low, cook for 10 minutes.

Add the onions and sausage patties, and cook briefly until heated through.

Serve with steamed rice.

• 3 MorningStar Farm’s Vegetarian sausage patties
• 3 c of pumpkin, cubed (if you want more diversity of vegetables, you can substitute up to 1 cup with broccoli, salted eggplant, red or green peppers, and/or onions)

Wet Spice Mix

• 2 T oil
• 3 T red curry paste
• ½ of a 14-oz can of coconut milk

Curry Sauce

• Remaining ½ of 14-oz can of coconut milk
• 2 c water
• 1 t soy sauce
• 2 t of palm sugar
• ½ t paprika powder
• 12 kaffir leaves
• 1 Knorr vegetable bouillon cube

If you are using MorningStar Farm’s sausage patties, toast them in the oven (or toaster oven) for 12 minutes @ 350F.  Slice them in half width-wise them into bite size pieces.

Combine the Wet Spice Mix ingredients in a large sauté pan.  Combine the Curry Sauce ingredients in a large bowl.

Stir-fry the Wet Spice Mix  on medium heat until fragrant.

Add the Curry Sauce, then bring to boil. Reduce heat, and cook for 10 minutes.

Add pumpkin (and other veggies if using) and cook for 5 minutes. They should get soft pretty quick.

At the very end, add the meat, stir well.

Serve with rice.

When I promoted our Chick’n Coconut Curry back in January, I said it was one of the best curries I’ve had. And I thought I wouldn’t come across another awesome curry for a while. I was wrong. And every time I am wrong I gain couple more pounds.

Unlike one of those Food Network hosts, I have hard time explaining the flavors. My wife disagrees with me, but to me this dish tastes similar to Indian Malai Kofta without tomato sauce and with a hot twist. If you like curry or Indian food I am sure you will love this dish. If this is not one of the best curries you have ever had, I will eat my hat. Next week, I will show you how make a hat from pie crust

Even if it’s modified from the original, the recipe credit goes to this book from the amazing  Wei-Chuan Cookbook series.

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Indonesian Vegetarian Beef Curry (Kari Sapi)

This dish tastes similar to Indian Malai Kofta without tomato sauce but with a hot twist. If you like curry or Indian food I am sure you will love this dish.

Ingredients

Ingredients

• 1/2 lbs VegeFarm Supreme vegetarian Meatballs or MorningStar Sausage Patties
• 3 c broccoli florettes

Curry mix:

• 4 Tablespoon chili sauce
• ½ teaspoon crushed ginger
• 1 ⁄8 teaspoon turmeric
• 1½ Tablespoon coriander powder
• 1½ Tablespoon black pepper
• 2 lemongrass outside leaf removed, green portions removed, and sliced in small circles.
• 8 cloves
• 1 cinnamon stick
• 2 teaspoon ground cardamom
• 3 bay leaves
• 2 teaspoon cumin
• 2 cans coconut milk
• 2 vegetable bullion cubes
• 2 teaspoon salt
• 2 teaspoon sugar

Instructions

• Toast the patties for 12 minutes in a 400°F oven.
• If using Morningstar patties, cut them in 6 (first in half, and then 2 more times in other direction).
• If using VegeFarm Meatballs, cut them in quarters.
• Boil 6 cups of water.  Add the broccoli, bring the water back to a boil, and continue boiling for another 2 minutes.  Drain the boiled broccoli and place in an ice water bath until the broccoli is cooled.  Drain the broccoli again and set aside.
• Combine the Curry Mix ingredients in a medium bowl.
• In 4 Tablespoons of oil, stir-fry the ingredients under the Curry Mix above until fragrant.
• Add the coconut milk plus one (coconut) can's worth of water. Dissolve the bullion cubes in the curry. Bring to boil, add salt and sugar.
• Reduce heat, cover, and cook it for 25 minutes.
• Remove from heat, add the toasted sausage patty pieces and broccoli to the curry.
• If the curry is too thick, add ½ c of water.
• Stir well, let it soak for few minutes before serving over steamed rice.

As someone who used to eat a lot of chicken dishes, one thing I miss the most is the chicken texture. Gardein makes very good soy chicken products. But if you are cooking at home most of the time, buying fake chicken can get costly, not to mention sometimes difficult to find. That is why our mission is to find the perfect fake chicken recipe to be used in various chicken dishes. We continue to update this page as we find better variations. Please feel free to add your comments.

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Vegan Chicken

If you are cooking at home most of the time, buying fake chicken can get costly, not to mention sometimes difficult to find. That is why our mission is to find the perfect fake chicken recipe.

Ingredients

• 1/3 c textured vegetable protein TVP crumbles
• 2 c concentrated broth dissolve 2 Knorr vegetable bouillon cubes in 2 c boiling water, and then cool
• 2 T vegetable oil
• 1¾ c vital wheat gluten flour
• ½ c soy chick pea, or all purpose flour
• ⅓ c nutritional yeast ½ c Parmesan cheese can be substituted for a better taste if you're not vegan

Instructions

• Soak the TVP crumbles in boiling water for 30 minutes.  Drain in a colander.  Squeeze the excess liquid out, wash with tap water, squeeze again and continue soaking/squeezing until the TVP crumbles have minimal taste.  Set the squeezed TVP aside.
• Mix the dry ingredients, and the remaining wet ingredients separately. Then combine them together, stirring well. Form a dough.
• Add the TVP crumbles and mix to combine well.  Knead the dough for 2-3 minutes.
• Break the dough in 3-4 pieces. Wrap each piece in aluminum foil completely.
• Place the wrapped pieces in your steamer. Steam them for 30 minutes. After done, let them cool.

Notes

You now have a vegan chicken base for your chicken dishes. Please note that in this particular recipe we did not add much flavoring or herbs, because this is intended to be a base for your chicken dishes, so it can absorb the sauces/seasonings in those recipes.

Ingredients

• 1/3 c textured vegetable protein (TVP) crumbles
• 2 c concentrated broth (dissolve 2 Knorr vegetable bouillon cubes in 2 c boiling water), and then cool
• 2 T vegetable oil
• 1¾ c vital wheat gluten flour
• ½ c soy, chick pea, or all purpose flour
• ⅓ c nutritional yeast (½ c Parmesan cheese can be substituted for a better taste if you’re not vegan)