Vegetarian Faux Chicken Patties Recipes

VEGAN 'CHICKEN' BURGERS

Steps:

• Pour the hot vegetable stock into a large bowl, and add the dried TVP chunks. You can add a little more water if needed, to ensure they're fully covered in liquid. Soak for at least 15 minutes, until soft - you may need to give them a stir every few minutes to ensure all the chunks are soaking properly, as they tend to float to the surface of the liquid.
• Drain the liquid from the TVP chunks, collecting a small amount of it in a bowl.
• Place the soaked TVP chunks in a food processor, and pulse a few times to chop the TVP into a mince-like texture.
• Transfer the TVP to another mixing bowl, and add the remaining ingredients (not including the oil). Add about a tablespoon of the soaking liquid, and mix thoroughly.
• Heat a dash of oil in a frying pan. Take a handful of the TVP mixture, and form it into a burger shape. I found I needed to squeeze it together quite firmly. Place in the pan, and repeat with some more of the mixture - I cooked 3 burgers at a time, making 6 in total. Cook the burgers for a few minutes each side, over a medium heat, until crispy and golden brown.
• Serve in buns with salad and sauce.

VEGETARIAN FAUX CHICKEN PATTIES

Steps:

• Process the 'chicken' in a food processor and then transfer it to a medium mixing bowl. Run the celery, onion and green pepper through the processor. Add the vegetables to the mixing bowl and stir in the eggs, stuffing, salt and pepper; mix well. Form into patties.
• In a medium frying pan heat olive oil over medium-high heat. Fry patties on each side until browned.

FAUX-CHICKEN STIR-FRY

Steps:

• Stir together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl.
• Heat oil in a wok or extra-large skillet over medium-high heat. Add onion, carrots, mushrooms, and garlic; cook, stirring, for 5 minutes. Add broccoli, bell pepper, and meatless fillets; cook, stirring, until vegetables are crisp-tender, 3 to 5 minutes more.
• Push mixture to edges of wok or skillet. Stir sauce and pour into center of wok. Cook until slightly thickened, then stir to coat vegetables and fillets; heat through. Serve over hot rice and sprinkle with cashews.