Plat
2-Ingredient Vegan Chicken & Spice Bag
1 hPour 4Nutri-Score C€€
C
1 h
1 h2-Ingredient Vegan Chicken & Spice Bag
recette de
@futurelettuce
@futurelettuce
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
vital wheat glutenÉpicerie200 g- chickpea flourÉpicerie60 g
- vegetable stock (hot)Épicerie300 ml
soy sauceÉpicerie30 ml
smoked paprikaÉpices5 g
garlic powderÉpices5 g- onion powderÉpices5 g
- sunflower oil (for frying)Épicerie500 ml
potatoes (cut into chips)Fruits et légumes600 g
onion (sliced)Fruits et légumes1 morceau
green pepper (sliced)Fruits et légumes1 morceau- red chillies (sliced)Fruits et légumes2 morceaux
- five spiceÉpices5 g
- chilli powderÉpices5 g
saltÉpices5 g
sugarÉpicerie10 g
spring onions (sliced)Fruits et légumes3 morceaux
par portion
Nutrition
376kcal
- Glucides
- 48 g
- Protéines
- 16 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Saladier
Marmite
Poêle
Écumoire
Passoire
pas à pas
Préparation
- Étape 1
Make the vegan chicken dough
- Mix the vital wheat gluten, chickpea flour, smoked paprika, garlic powder and onion powder in a bowl.
- Pour in the vegetable stock and soy sauce and knead into a firm, elastic dough.
- Rest the dough while the broth heats.
- Étape 2
Simmer the seitan
- Bring a pot of vegetable stock to a gentle simmer.
- Tear or cut the dough into bite-sized pieces and lower them into the broth.
- Simmer gently until firm and cooked through, then drain.
- Étape 3
Fry the chips
- Heat the oil in a deep pan.
- Fry the potato chips until golden and crisp.
- Drain on a rack and season with salt.
- Étape 4
Fry the vegan chicken and veg
- Fry the seitan pieces in hot oil until golden and crisp.
- Add the onion, green pepper and red chillies and stir-fry until softened.
- Étape 5
Season the spice bag
- Toss the fried chips and vegan chicken together in the pan.
- Sprinkle over the five spice, chilli powder, salt and sugar and toss well.
- Scatter with spring onions and serve hot.