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2-Ingredient Vegan Chicken & Spice Bag
1 hServes 4Nutri-Score C€€
C
1 h
1 h2-Ingredient Vegan Chicken & Spice Bag
what you need
Ingredients
vital wheat glutenPantry200 g- chickpea flourPantry60 g
- vegetable stock (hot)Pantry300 ml
soy saucePantry30 ml
smoked paprikaSpices5 g
garlic powderSpices5 g- onion powderSpices5 g
- sunflower oil (for frying)Pantry500 ml
potatoes (cut into chips)Produce600 g
onion (sliced)Produce1 piece
green pepper (sliced)Produce1 piece- red chillies (sliced)Produce2 pieces
- five spiceSpices5 g
- chilli powderSpices5 g
saltSpices5 g
sugarPantry10 g
spring onions (sliced)Produce3 pieces
per serving
Nutrition
376kcal
- Carbs
- 48 g
- Proteins
- 16 g
- Fat
- 14 g
what you’ll use
Tools
Mixing bowl
Stockpot
Frying pan
Slotted spoon
Colander
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.