Chicken Parmagiana

[Guest guest]

Hi All,

 

Just thought I'd let you know that I've just added a photo of my

" Chicken " Parmagiana to " Photos " .

 

http://ph./photos

 

Here's the recipe for anyone who may have missed it. (You can also

find it in the " Mains " folder under " Mock Meats " or " TVP " .)

 

 

 

" Chicken " Parmagiana

 

 

1/2 cup textured soy protein

1/2 cup boiling water

1 tablespoon (3 tsp) vegetarian chicken bouillon powder

1/2 cup vegan GF pancake mix, dry (approximately)

2/3 cup crushed cornflakes (approximately)

(and/or GF breadcrumbs or rice crumbs)

salt, pepper, other seasonings

oil for frying

 

1 cup pasta sauce (tomato, onions, herbs etc.)

100 g (3 1/2 oz) mozzarella-style vegan cheese

(preferably one that melts)

 

 

1. Put 1/2 cup boiling water in a bowl. Stir in bouillon powder.

Soak textured soy protein in this liquid for 10 minutes.

 

2. Mix in just enough pancake mix to make a cohesive mixture that can

be formed into patties. Mix in salt, pepper, and other seasonings to

taste (I use nutritional/savoury yeast, sage, thyme, onion powder, and

garlic powder and don't add any salt).

 

3. Put crushed cornflakes in a plate. Shape the mix into 2 large flat

oval-shaped discs (about 5 " long x 4 " wide x 1/2 " thick). Coat in

cornflakes, covering them completely.

 

4. Preheat oven to 200 C (390 F).

 

5. Heat some oil on medium heat in a heavy frying pan. Fry discs in

oil until crispy, turning (carefully) occasionally.

 

6. Transfer to a baking tray. Top with some spaghetti sauce, and some

soy mozzarella (I used a UK product called Cheezly that actually melts.)

 

7. Pop into the oven for about 10 to 15 minutes to melt the cheese and

heat through.

 

 

Serves 2.

 

 

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COMMENTS

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One thing to note about this recipe is that is is quite wet and

sticky, so use wet hands to form into rough patties and finish the

shaping when they are partially coated in crumbs. Kim.

 

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