Gray Sun posted an update 3 months ago ·
3 months ago (edited)
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Abibisika (Black Gold) Points To all Abibitumi members,
What are vegan alternatives to chicken and ground beef?
Thanks
4 Comments
76,258
Abibisika (Black Gold) Points Store-Bought Vegan Chicken Alternatives
Tofu – Firm or extra-firm tofu can be marinated, seasoned, and cooked to mimic chicken’s texture.
Tempeh – Made from fermented soybeans, it has a firm texture and can be sliced or shredded.
Seitan – Also called “wheat meat,” it has a chewy texture that closely resembles chicken.
Jackfruit – Young green jackfruit has a shredded texture similar to pulled chicken.
Soy Curls – Dehydrated soy protein that becomes tender and chewy when rehydrated.
Mushrooms – Oyster mushrooms or king oyster mushrooms can replicate the texture of chicken strips.
Chickpeas – Mashed chickpeas work well for chicken salad-style dishes.
Lentils – A protein-rich alternative for shredded or ground chicken recipes.
Store-Bought Vegan Chicken Brands – Options include Beyond Meat, Gardein, Tofurky, MorningStar Farms, and Daring Foods.
Homemade Vegan Chicken Substitutes
Tofu-Based Chicken – Freeze and press tofu for a meatier texture, then season and pan-fry.
Seitan Chicken – Make your own using vital wheat gluten, chickpea flour, and seasonings.
Chickpea Flour Chicken – Mix chickpea flour with seasonings and bake or fry for nuggets or cutlets.
Cauliflower Wings – Battered and baked cauliflower for crispy chicken wing alternatives.
Rice Paper Chicken – Layered and marinated rice paper can create crispy “skin” for fried chicken alternatives.
Would you like a specific recipe for one of these options?
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Abibisika (Black Gold) Points @obadelekambon I would be very interested in chickpea, mushroom and lentil recipes
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Abibisika (Black Gold) Points
@obadelekambon Recipes for Oyster Mushroom, Lentil, and Cauliflower would be gratefully appreciated. Thanks
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76,258
Abibisika (Black Gold) Points
@gray_sun Here are three delicious vegan “chicken” recipes using oyster mushrooms, lentils, and cauliflower:
1. Crispy Fried Oyster Mushroom “Chicken”
This recipe mimics fried chicken with oyster mushrooms’ meaty texture.
Ingredients:
2 cups oyster mushrooms (tear into bite-sized pieces)
1 cup plant-based milk (almond, soy, or oat)
1 tbsp apple cider vinegar (for buttermilk effect)
1 cup all-purpose flour
1/2 cup cornstarch (for extra crispiness)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper (optional)
1 tbsp nutritional yeast (optional)
Oil for frying
Instructions:
Prepare Vegan Buttermilk: Mix plant-based milk with apple cider vinegar and let sit for 5-10 minutes.
Prepare Dry Batter: In a bowl, mix flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, salt, cayenne (if using), and nutritional yeast.
Coat Mushrooms: Dip oyster mushrooms in the buttermilk, then dredge in the flour mixture. Repeat for extra crispiness.
Fry: Heat oil in a deep pan to 350°F (175°C) and fry mushrooms for 3-5 minutes per side until golden brown and crispy.
Drain & Serve: Place on a paper towel to absorb excess oil and serve with your favorite dipping sauce.
2. Lentil “Chicken” Patties
A great substitute for chicken patties, nuggets, or even as a sandwich filling.
Ingredients:
1 1/2 cups cooked lentils (green or brown, drained)
1/2 cup breadcrumbs (or oat flour)
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tbsp flaxseed meal + 3 tbsp water (egg replacer)
1 tbsp soy sauce
1 tsp mustard
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt
1 tbsp nutritional yeast (optional)
1 tbsp olive oil (for pan-frying)
Instructions:
Prepare Flax Egg: Mix flaxseed meal with water and let sit for 5 minutes.
Mash Lentils: In a bowl, mash lentils with a fork or potato masher until mostly smooth.
Mix Ingredients: Add breadcrumbs, onion, garlic, flax egg, soy sauce, mustard, smoked paprika, black pepper, salt, and nutritional yeast. Mix well.
Form Patties: Shape mixture into small patties or nuggets.
Cook:
Pan-Fry: Heat oil in a skillet over medium heat, cook each patty for 3-4 minutes per side until golden brown.
Bake: Place on a lined baking sheet and bake at 375°F (190°C) for 20 minutes, flipping halfway.
Serve: Enjoy as a burger, with dipping sauce, or in a wrap.
3. Cauliflower “Chicken” Wings
Perfect as an appetizer or for a game-day snack!
Ingredients:
1 medium head cauliflower, cut into florets
1 cup all-purpose flour (or chickpea flour)
3/4 cup plant-based milk (or water)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 cup breadcrumbs or panko (for crunch)
1/2 cup hot sauce (Buffalo or BBQ for coating)
1 tbsp melted vegan butter
Instructions:
Preheat Oven: Set to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare Batter: In a bowl, mix flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper into a thick batter.
Coat Cauliflower: Dip each floret in the batter, then roll in breadcrumbs.
Bake: Arrange florets on the baking sheet and bake for 20-25 minutes, flipping halfway.
Prepare Sauce: Mix hot sauce with melted vegan butter.
Coat Wings: Toss baked cauliflower in the sauce and return to the oven for 5-7 more minutes.
Serve: Enjoy with ranch or blue cheese-style vegan dip.2
