Vegan comfort food week of unResolution month marches onward. Why vegan food? Well, I figure I’m corrupting the omnivore’s and the vegetarian’s diet, I might as well make it equal opportunity (raw foodists, I’m thinking real hard…) I mean, after all, UnResolution month only works if everyone gets a chance to eat really bad-for-you-food that tastes pretty darned good. Right?
So today, we are going with something quick and easy and familiar to meat eaters and non-meat eaters alike:
Fried Vegan “Chicken Strips”
If you have been following this blog much lately, I have been doing a lot of cooking with Match Foods products. I’ve done gravy burgers and crab rangoon both made from Match’s meat replacers. Today, I decided to bring things back a little bit and do something everyone loves: chicken strips, but vegan chicken strips made from Match meat.
This recipe is simple and easy and uses the same tempura skillz I learned from Julia Usher at Sauce Magazine. However, unlike yesterday’s deep fried sushi recipe, the tempura batter used in this recipe is a lot more open to interpretation. Normal tempura batter uses plain soda water and minimal spices. With this recipe, you can use beer if you like or Coca-Cola or whatever. You can also add more or different spices than those I list.
Feel free to have fun with this one.