Ingredients
- 300 g textured soy protein chunks or slices
- egg substitute
- vegetable oil or vegetable shortening
- flour (whole white or white)
- 2 cups vegan sugar
- 1 cup water
- 1/2 cup vinegar
- 1/4 cup soya sauce
- vegetable stock or mock chicken stock
This is an old family recipe modified to use textured soy protein.
1. Preparation of textured soy protein.
A: Rehydrate textured soy protein in vegetable broth or mock chicken stock.
B: Fry textured soy protein in bit of oil until slightly brown. Place in large bowl.
C: Bread textured soy protein chunks by dipping in egg substitute and rolling in flour.
D: Brown breaded textured soy protein by frying in tablespoon of vegetable shortening or oil, may take a couple of pan loads to fry all 300 grams.
E: Place the breaded and browned textured soy protein in a 9x13 pan. Preheat oven to 350 degrees Celsius.
2. Prepare sauce.
A: Add vegan sugar and water in a medium sauce pan. Stir till the vegan sugar has dissolved
B: Add the vinegar and soya sauce, and place saucepan on medium heat.
C: cook on medium heat stirring every once and a while until the sauce comes to a rapid boil.
D: Stir sauce consistently while boiling for 4-5 minutes. Remove from heat.
E: Pour sauce over textured soy protein in 9x13 pan, and spoon over.
3. Bake textured soy protein and sauce.
A: Bake in the oven uncovered for about an hour, spooning sauce over every 20 minutes. Depending on oven, this may not take as long. It could be done in up to 30 minutes. Do not let it burn.
B: serve with rice and corn and beans. Enjoy.
This dish is very rich, and addictive. Due to the large amount of frying I usually only make it when people come over. But it is very cheap and very filling. Many of my meat eating friends could not tell that it was not chicken, and enjoy it. In fact many of them ask me to make it for them. It is vegan and yummy. I find it a very good meal when non vegetarians and non vegans are coming for supper.
Serves: 8
Preparation time: 1 1/2 hr