Tuesday, 14 December 2010

SF 'chicken', Biscuits & Gravy

This is a great recipe, although one I'd recommend you save for the weekend as it's quite time consuming. I've been making this for a few years now and is great with the sides I have suggested, but equally as good with cheezly beans, or used on burger rolls.

Firstly you'll need to make your gluten 'chicken'. I use the recipe for this from Sarah Kramer's 'Vegan a Go Go', but all the other steps are my own.


2 cups strong brown/ wheat flour
2 cups plain flour
1 3/4 cups water

Sift together the flours, then add the water to make a dough. Cover and leave to sit for 30 minutes.
Knead dough for 1 minute and return to bowl. Cover with water and squeeze together, this will make the water cloudy. Pour off the water and repeat this step between 10 and 12 times until water is clearer and dough feels elastic.

Cooking Liquid

Once I have made up my gluten I simmer it on a low heat for around 60 minutes in this recipe to give it flavour.

6 cups water
1/2 cup nutritional yeast
1 sachet miso soup
1 tbsp vegan bullion
Pinch of rosemary, onion salt, celery seeds and sea salt

SF Seasoning

Once the gluten is cooked, drain and leave to cool. Then take two bowls, in the first you'll need 1/2 cup of non dairy milk and a few drops of tabasco or chili sauce. In the second you'll need 100gs plain flour, 1tsp of paprika and 1/2 tsp of chili powder. Stronger amounts of spice can be used if you like it that way.
First dip your gluten in the 'milk' and then coat in spice mix. Fry in a little oil until browned.


Lastly you'll want to make your biscuits. These are a traditional American food which are not often seen in the UK but I became fond of them during my many visits to stay with family in the US as a child. You can either have them plain, or roll the dough thinner and use two pieces for each and sandwich a slice of vegan melting cheese between before baking.
This makes enough for 2 people, it's fine to double the recipe.

115g plain flour
3 tsps baking powder
1/2 tsp sea salt
3 tbsps margarine
60ml non dairy milk

Sift the dry ingredients together in a bowl and combine. Rub in the margarine until it resembles bread crumbs. Then add the 'milk' to make a dough.
Roll out and cut with a cookie cutter. Using a greased tray bake at around 220 degrees C for around 10 minutes.

PS: I did take a photograph for this post, however I am officially no good at photographing my food.

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