Vegan Oven Fried "Chicken" and Cornbread

Put On Your Apron!!!!!

This is a fantastic recipe!!! The texture of "seitan" is as close as you're going to get to the texture of meat! 

INGREDIENTS:

FOR OVEN BAKED "CHICKEN":

Refined coconut oil (just to grease the pan before baking)

3/4 cup whole wheat panko (Japanese bread crumbs)

1/3 cup vegan chicken bouillon

3 tablespoons cornmeal  

1/2 tablespoon fine sea salt

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1 cup soy milk

3/4 cup brown rice flour

1 1/2 pounds seitan (in larger blocks as opposed to thin slices)

FOR CORNBREAD:

1 1/4 cup cornmeal

1 3/4 cup whole wheat pastry flour

3/4 cup evaporated cane sugar

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 1/2 cups soy milk

1/2 cup silken tofu

Drinking While Cooking is a Necessity!
Lovin' this Shiner Spring Brew

Skinny Bitch guide IN HAND!!!
Ingredients...

This is what Panko looks like! I got it on the Asian aisle at Central Market.

I got this vegetable base "bouillon" from Sprouts. Lasts forever, and a great ingredient to have around the house!

Organic yellow cornmeal (try to buy in bulk whenever possible!)

Cayenne!

Separate MILK, FLOUR, and the remaining ingredients (without seitan) in mixed together!

What seitan looks like (it's just a form of protein, without meat. Remember, when you think "gross," think about what meat actually is. It can't be that much worse than dead flesh!!!!)

Set up assembly line! Dip the seitan chunks one at a time in the milk, flour, milk, mixture. 

This is what the little nugs look like!

 Put this in the oven after it's pre-heated to 350! 10 minutes on one side, then flip the lil guys and do 10 minutes on the other! 

CORNBREAD:

Ingredients

Add all dry ingredients in a bowl.

Add the silken or soft tofu. Beat with a mixer!

Pour into pan.

Put in the same oven (heated to 350); bake for 20 minutes TOTAL, and let it cool for 10!

Bon Appétit! 

It Feels Neat to Eat Without Meat!

(and this recipe is super healthy for all you dieters, too!!)