Daily Vegan Lunch for 1 April 2013: Tonkatsu Unchicken

tonkatsu

INGREDIENTS:

1 recipe baked seitan chicken
1 cup oil for deep frying
2 tablespoons flour
2 tablespoons nutritional yeast

TONKATSU SAUCE

1/4 cup ketchup
1/4 cup chili sauce
1 tablespoon balsamic vinegar

CABBAGE

Shredded cabbage
1 tablespoon sushi seasoning vinegar or 3 teaspoons rice vinegar and 1 teaspoon agave nectar

SEITAN CHICKEN INGREDIENTS

1 cup vital wheat gluten flour
1 tablespoon white miso
1 tablespoon sugar
1 cup cold water

DIRECTIONS:

Make the seitan chicken by mixing cold water, sugar, and white miso. Add the gluten flour and form into a large patty. Lay the patty in a baking sheet and bake at 350 degrees for 30 minutes.

Mix the flour and nutritional yeast in a shallow bowl. Take baked seitan chicken patty and cut it into slices. Sprinkle the slices with a little water or soy sauce and dredge them in the flour/nutritional yeast mixture, coating them. Heat oil in a skillet until very hot. Lay the chicken strips in the oil and flip when one side becomes brown and crispy.

Make the tonkatsu barbecue sauce by mixing ketchup, chili sauce, and vinegar in a small bowl.

Make a salad of thinly sliced cabbage by tossing it with a tablespoon of sushi seasoning or rice vinegar with a teaspoon of sweetener.

Mound the cabbage in a bowl with slices of fried unchicken on top with a spoonful of barbecue sauce or two to serve.

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