These crisp and tender strips are healthy and delicious, and also cruelty free. I tried them out with my partner and his 2 1/2 year old son, and they were hit!
Ingredients:
For Strips:
1) Soak tvp chunks in hot water for about an hour, or until tender. Drain and reserve soaking liquid.
2) Place tvp, beans, , 3 tbsp. panko, garlic, miso, mustard and poultry seasoning in food processor. Blend til combined. If mix is too dry, add some of the soaking liquid reserved from the tvp. If mix is too wet, add more breadcrumbs. The mixture should be thick and substantial.
3) Place mixture in a bowl and put in freezer for 20 minutes or so, to allow it to firm up.
4) Place almond milk in one bowl, and the panko in another bowl. Take out tvp mixture and prepare to make the strips.
5) Take out a large baking sheet, cover with tinfoil, and grease with vegetable oil. Preheat oven to 400 degrees.
6) Take a chunk of tvp mixture and quickly roll into a strip. Careful not to handle it too much.
7) Dunk into almond milk and then immediately place in panko. Cover with breadcrumbs and shape into a nice strip shape.
8) Place on baking sheet. Continue preparing the strips until all the tvp mixture is gone.
9) Bake the strips for 10 minutes.
10) While the strips are baking, prepare the mustard agave sauce. Mix mustard, agave and veganaise in a bowl and stir to combine.
11) After the strip have cooked for 10 minute, flip then gently so they crisp on both side. Continue cooking for another 10 to 15 minutes, or until they are firm and golden brown.
12) Serve with agave mustard sauce and enjoy!
* Chef's Note: TVP often comes dried, so you will need to reconstitute it by soaking with hot water for about an hour. You can also leave to soak overnight. You can add extra flavor by soaking in a broth instead of plain water. If chunks are not available, you can also use the tvp flakes, which are smaller and reconstitute faster. Use these if you are in a time crunch.
Baked Chick'n Strips, with agave mustard dipping sauce
Ingredients:
For Strips:
- 2 cups tvp chunks (texturized vegetable protein, available in most health food stores)
- 2 cups water or vegetable broth
- 1 cup white kidney beans
- 3 tbsp panko breadcrumbs
- 1 tbsp. garlic, minced
- 1tbsp. miso paste
- 1 tbsp. Dijon Mustard
- 1 tsp. dried poultry seasoning
- 1 cup almond or soy milk
- 1 cup panko breadcrumbs (you can substitute normal breadcrumbs, just make sure there is no egg or milk in it)
- 2 tbp yellow mustard
- 1 1/2 tbsp agave nectar
- 1 tbsp veganaise
1) Soak tvp chunks in hot water for about an hour, or until tender. Drain and reserve soaking liquid.
2) Place tvp, beans, , 3 tbsp. panko, garlic, miso, mustard and poultry seasoning in food processor. Blend til combined. If mix is too dry, add some of the soaking liquid reserved from the tvp. If mix is too wet, add more breadcrumbs. The mixture should be thick and substantial.
3) Place mixture in a bowl and put in freezer for 20 minutes or so, to allow it to firm up.
4) Place almond milk in one bowl, and the panko in another bowl. Take out tvp mixture and prepare to make the strips.
When breading the strips, keep one hand 'wet' and one hand 'dry'. It will save you a big mess!
5) Take out a large baking sheet, cover with tinfoil, and grease with vegetable oil. Preheat oven to 400 degrees.
6) Take a chunk of tvp mixture and quickly roll into a strip. Careful not to handle it too much.
7) Dunk into almond milk and then immediately place in panko. Cover with breadcrumbs and shape into a nice strip shape.
8) Place on baking sheet. Continue preparing the strips until all the tvp mixture is gone.
9) Bake the strips for 10 minutes.
10) While the strips are baking, prepare the mustard agave sauce. Mix mustard, agave and veganaise in a bowl and stir to combine.
11) After the strip have cooked for 10 minute, flip then gently so they crisp on both side. Continue cooking for another 10 to 15 minutes, or until they are firm and golden brown.
12) Serve with agave mustard sauce and enjoy!
* Chef's Note: TVP often comes dried, so you will need to reconstitute it by soaking with hot water for about an hour. You can also leave to soak overnight. You can add extra flavor by soaking in a broth instead of plain water. If chunks are not available, you can also use the tvp flakes, which are smaller and reconstitute faster. Use these if you are in a time crunch.
These crispy, tender strips are kid approved!
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