Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: vegan chicken patties

Showing posts with label vegan chicken patties. Show all posts

Tuesday, July 16, 2013

VEGAN SPINACH “CHICKEN” PATTIES (OPEN TO EXPERIMENTATION!)

These patties are a variation of an old recipe I hadn't made for a long time-- a vegan "chicken" spinach loaf. They are unabashedly NOT soy or gluten-free! But they have a homey feel, good flavor and texture, and they are so simple that the seasoning is open to interpretation. The loaf was made with the usual "chickeny" herbs-- sage, thyme, rosemary marjoram-- but I used a bit of a Middle Eastern theme with cumin, mint and basil the last time I made them. They could be made quite spicy, either by adding hot sauce, or using a spicy sauce on top of them. Or they could be made with Asian flavors-- lemongrass and cilantro, maybe, or 5-spice powder.

You could also, I think, use other vegetables-- kale, chard, zucchini shreds (make sure these are well-squeezed), for instance. you could use green onions instead of white onion. I think you get the idea-- this recipe is a good one to play around with, so have fun!

Printable Recipe

BRYANNA’S VEGAN SPINACH “CHICKEN” PATTIES

10 oz. package frozen chopped spinach, thawed and squeezed well (a tofu press is good for this)
(OR 1 lb. fresh baby spinach, steamed, chopped and squeezed well)

1 T. olive oil

1 small onion, minced

2 T. “chicken-style” vegetarian broth powder or paste

1 3/4 cups boiling water

2 cups plain textured soy protein granules (TVP) OR crumbs from Soy Curls

1 lb. medium-firm tofu, drained

1 cup Vital Wheat Gluten (gluten powder)

1 T. nutritional yeast flakes

1/2 T. salt

1 tsp. garlic granules

1/2 tsp. EACH dried sage, thyme, rosemary and marjoram

OR use 2 tsp. EACH ground cumin, dried mint and dried basil

1/2 tsp onion powder

2 T. soy sauce

Heat the first the oil in a nonstick, cast iron or hard-anodized skillet and sauté the onion over medium-high heat until softened.

Mix the bouillon with the boiling water. Add to the TVP and let sit 10 minutes. Preheat oven to 350 degrees F.

Mash the drained tofu and mix well with the squeezed spinach, cooked onions, soaked TVP and remaining ingredients, except the gluten flour. Mix thoroughly. Add the gluten and mix well again.

Scoop up some of the “dough” and roll into a ball, then press down into a patty on a piece of baking parchment. You can make small patties, thin patties, thick patties— whatever you like. This recipe makes quite a few, about 18 normal-sized patties, depending on how thick you like them.

Place the patties on parchment-lined baking sheets, cover with foil and bake for 20 minutes. Cool thoroughly in the refrigerator, then layer in a rigid storage container with parchment in between the patties and refrigerate, or freeze for future use.

When ready to serve, brown them on both sides at medium heat in a lightly-oiled nonstick, cast iron or hard-anodized skillet. Serve in buns with your favorite condiments, or by themselves with a favorite sauce or gravy.