vegan fried chicken

All posts tagged vegan fried chicken

Oven Fried Chicken Seitan, Garlicky Kale & Loaded Smashed Potatoes

Published July 14, 2011 by Vegan Derby Cat Party

Made this delicious meal for dinner last night. Seitan was my recipe (here) oven fried chicken recipe from Quick & Easy Vegan Comfort Food, Garlicky Kale adapted from Vegan with a Vengeance and Loaded Smashed Potatoes made by me on the fly.

I never make the same mashed potatoes twice, but here were the ingredients in them:

Many small russet potatoes, like 7 or 8? scrubbed, but skins on
2 cloves of garlic, thinly sliced and a few thin slices of red onion in thin half moons sautéed in some olive oil
about 1/4 c. of earth balance, vegan butter
unsweetened almond milk
at least 1/2 c. of nutritional yeast, this really added the perfect flavor!
freshly ground sea salt & pepper
a little bit of Daiya cheddar
a tiny bit of Bacos! yah, they’re vegan!

As far as the kale goes, I sautéed about 5 cloves of thinly sliced garlic in some olive oil in a skillet over medium heat, added wet kale and tossed until it turned vibrant green. Then I added more splashes of water and covered it a few minutes to let it steam until  was wilted and the bitterness subsided.


Vegan Comfort Food’s Oven Fried Chick’n Seitan with collard greens & baked potatoes

Published January 12, 2011 by Vegan Derby Cat Party

Let me start by saying… this was SUCH a delicious meal! : ) I made the seitan the night before, drained it, and put it in a container in the fridge  until I was ready to use.  I used my recipe for seitan and VCF’s recipe for the oven frying. I didn’t use all of the seitan, but certainly could have, because it was great. The batter was a dip in some almond milk & mustard, and a dredge in panko with seasonings & a spray of canola. I baked this at 375*F for 45 minutes.

I started with a 350*F oven and threw 2 foil wrapped potatoes in there to cook while I prepped the seitan. Then I raised the heat for the next 45 minutes. Everything came out perfectly cooked together. I served the potatoes with butter, nutritional yeast and salt & pepper.

I’ve been meaning to take a crack at cooking collard greens, since they’re so nutritious. I read many, many recipes and came up with the recipe below. I never had traditional southern style collard greens, but I liked that they were not grease laden like the classic method. These came out okay, but I will try another recipe next time. Regardless, I posted my recipe below.

Smoky & Sweet Collard Greens

1 10 oz package of frozen, chopped collard greens
1 c. of chopped onion, i used about half of a large red onion
3 cloves of garlic, thinly sliced or chopped
1/2 c. of water
1 tbsp. molasses
1 tbsp. brown sugar
1 tsp. liquid smoke
hot sauce to taste


1. Heat olive oil in a medium pot, to medium heat and add onions and garlic. Cook until onions are translucent, about 5 minutes.

2. Add collards and water to pot. Bring up to a boil and add remaining ingredients. Lower to simmer, and cover for about 2 minutes. Simmer uncovered for 3-5 minutes.

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