Ingredients (use vegan versions):
- 300 g textured soy protein chunks or slices
- egg substitute
- vegetable oil or vegetable shortening
- flour (whole white or white)
- 2 cups vegan sugar
- 1 cup water
- 1/2 cup vinegar
- 1/4 cup soya sauce
- vegetable stock or mock chicken stock
This is an old family recipe modified to use textured soy protein.
1. Preparation of textured soy protein.
A: Rehydrate textured soy protein in vegetable broth or
mock chicken stock.
B: Fry textured soy protein in bit of oil until slightly
brown. Place in large bowl.
C: Bread textured soy protein chunks by dipping in egg
substitute and rolling in flour.
D: Brown breaded textured soy protein by frying in
tablespoon of vegetable shortening or
oil, may take a couple of pan loads to
fry all 300 grams.
E: Place the breaded and browned textured soy protein in
a 9x13 pan.
Preheat oven to 350 degrees Celsius.
2. Prepare sauce.
A: Add vegan sugar and water in a medium
sauce pan. Stir till the vegan sugar has
B: Add the vinegar and soya sauce, and
place saucepan on medium heat.
C: cook on medium heat stirring every
once and a while until the sauce comes
to a rapid boil.
D: Stir sauce consistently while boiling
for 4-5 minutes. Remove from heat.
E: Pour sauce over textured soy protein in 9x13 pan, and
3. Bake textured soy protein and sauce.
A: Bake in the oven uncovered for about
an hour, spooning sauce over every 20
minutes. Depending on oven, this may
not take as long. It could be done in
up to 30 minutes. Do not let it burn.
B: serve with rice and corn and beans.
This dish is very rich, and addictive.
Due to the large amount of frying I
usually only make it when people come
over. But it is very cheap and very
filling. Many of my meat eating friends
could not tell that it was not chicken,
and enjoy it. In fact many of them ask
me to make it for them. It is vegan and
yummy. I find it a very good meal when
non vegetarians and non vegans are
coming for supper.
Preparation time: 1 1/2 hr