Vegan Vegetarian Ginger Chicken

May 11, 2018

No, that’s not a mistake. I’ve been experimenting with a nifty New Zealand product called Sunfed Chicken-free Chicken. It’s made from peas and pumpkin but you wouldn’t know that unless you’d been told.

It has a good flavour and a nice texture, which is very much like the meat it pretends to be.

It is more fragile than meat, so you need to adopt slightly different procedures when cooking it, and it is a bit expensive at around $12 a pack, but a pack will feed three people comfortably and may serve four if they have only medium-sized appetites.

If you’re trying to adopt a diet with a higher vegetable content, you might like to give this a go.

Directions

1The easiest way to cook the Sunfed pieces is from frozen as they hold together better.

2Heat the oil in a heavy-based, preferably non-stick frying pan and fry the onion and Sunfed pieces until the ‘chicken’ is golden brown both sides. Usually about 3-4 minutes each side on medium heat works well.

3Add the ginger and stir gently for a minute or so.

4Remove the Sunfed pieces from the pan and set aside.

5Add the cream, stock and soy sauce to the pan and bring to the boil, stirring.

6Turn the heat to low and replace the Sunfed pieces carefully in the pan.

7Heat gently for 2 to 3 minutes.

8The Sunfed pieces will soak up the sauce and they will break apart a bit. This doesn’t affect the taste, and indeed the leftovers are just as tasty the next day!

9Serve with steamed white rice and either a salad or stir-fried vegetables of your choice.

Ingredients

1 pack frozen Sunfed Chicken-free Chicken (available in some New World supermarkets and some healthfood stores in most cities – check online for local suppliers in your area)

1 onion, peeled and chopped

3 Tbsp mild cooking oil

2 tsp ground ginger

½ cup cream, soured with the juice of 1 lemon

½ cup ‘chicken’ stock or water. I use Massel chicken-flavoured stock, which is completely vegetarian and gluten-free

2 Tbsp gluten-free soy sauce

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2018-05-11T13:54:41+00:00 0 Comments

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