Making Vegan Meat by Mark Thompson

Author:Mark Thompson
Language: eng
Format: epub
Publisher: Mango Media
Published: 2021-06-11T00:00:00+00:00

For Meat Layers

1 cup unflavored pea protein

3 tablespoons of vital wheat gluten

1 tablespoon arrowroot

1 teaspoon vegan chicken-flavored broth powder or vegan chicken bouillon

1 teaspoon methylcellulose

½ cup water

¼ cup water

Directions

For Fat Layers

•Pour water into blender and start at slow speed.

•Add methylcellulose and arrowroot. Allow mixture to slightly thicken up.

•While blender is still spinning slowly, drizzle in coconut oil. Start with a slight drip, then slow pour.

•Pour mixture out onto a parchment-paper-lined baking sheet and move to freezer.

For Meat Layers

•Add everything from the meat layer into a blender, starting with half a cup of water, and blend until crumbly.

•Add the additional ¼ cup water and blend until everything is well combined.

•Remove from blender and flatten with a roller.

•Cover with parchment paper and allow to rest for 30 minutes.

•After the dough has rested, you can dust with a touch more arrowroot starch and then roll as thin as you can get, resting it if needed. I was able to roll to around ¼-inch thickness.

•Remove fat mixture from freezer once mostly frozen. You should have very thin frozen sheets.

•You will be creating alternating layers of fat and pea protein dough.

•My layers were around 10 inches long by 4 inches wide and 2 inches thick.

•Very tightly wrap in parchment paper, then tightly wrap in foil.

•Fill a large pan or skillet with water and bring to a simmer. Place foil package in water and simmer for 45 minutes.

•Remove from skillet, unwrap, and you can then use this pea protein chicken as you like! Fry it, batter and fry, bake it, season it and grill it!

•This is meant to mimic your plain, unseasoned white chicken meat.

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