Vegan Fried Chicken Mission Failed!
All the flavors came out great and the cutlets looked really good, I couldn’t wait to dig in once I was done frying, but the texture was just too chewy. Like rubber chewy. :( It was edible, but gonna be honest, not very appetizing and I would never think of letting my meat eater friends try it, let alone any vegetarians.
VYY did mention in the book that the texture is better if you put the cutlets in the fridge overnight before frying, but it also said it’d be fine to fry them right away (I hate when cookbooks give me options like this, of course I’m gonna fry right away!) I did put one cutlet away in the fridge, so we’ll see if that comes out better tomorrow. Also, another reason why the texture might be off is that I think the simmering time is way too short, at least compared to other recipes I’ve used for seitan. I’m used to simmering for 40 min to an hour, this one said 20-30 minutes.
I was hoping that like the other recipes from “vegan yum yum” this one would be awesome, so I was gonna make vegan fried chicken for my sister’s party this weekend… but now I gotta think of something else, grrrrrrr
*** Oh yeah, I will note though, that VYY’s recipe for breading is really really good and it requires no egg replacer or anything like that. It’s mostly dijon and soy milk.
- sylvita posted this