What makes vegan chicken taste like chicken?

Vegan chicken achieves its chicken-like taste through a combination of plant-based proteins, such as soy or pea protein, and a carefully crafted blend of seasonings, herbs, and spices that mimic the flavor profile of chicken. Techniques like marinating, seasoning, and the use of umami-rich ingredients like nutritional yeast or soy sauce also play crucial roles in replicating the savory, rich taste and aroma associated with chicken, making the vegan version a satisfying alternative for many.

Is Chinese sweet and sour sauce vegan?

Typically, Chinese sweet and sour sauce is vegan, as it is made from a combination of vinegar, sugar, ketchup or tomato paste, and soy sauce, all of which are plant-based ingredients. However, it's always a good idea to check specific recipes or restaurant dishes, as some variations might include ingredients like honey or additives derived from animal products.

Ener-G is a popular brand of egg replacer, a product designed to mimic the binding and leavening properties of eggs in baking and cooking, without using any animal products. It's made from ingredients like potato starch and tapioca flour, making it suitable for vegan and allergy-friendly recipes. Ener-G is especially useful in dishes where eggs are a key ingredient for structure but can be substituted to accommodate dietary restrictions or preferences.

What are soy curls made of?

Soy curls are made from whole non-GMO soybeans. The process involves cooking, lightly pressing to remove some of the oil, and then drying the soybeans to create a textured product that can rehydrate and mimic the texture of meat, such as chicken. Soy curls are celebrated for their minimal processing and absence of additives or preservatives, offering a nutritious, whole-food, plant-based protein option.

Vegan Sweet and Sour Chicken Recipe

Name: Vegan Sweet And Sour Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1 cup soy curls; 1 1/2 cup vegan chicken broth; 4-5 cloves of garlic, smashed; reserved broth (about 3/4 cup); 1 TB sesame oil; 2 TB soy sauce; 1 tsp rice vinegar; 1 TB sriracha; 1 tsp grated fresh ginger; 2 TB raw agave; 1 TB cornstarch, dissolved in 2 TB cold water; 1/2 onion, halved and sliced; 5 large curly kale leaves, with ribs removed and ripped into pieces; handful of cashews; 1/2 cup mushrooms (any kind); 2 scallions, sliced; 1 cup cornstarch, placed into a large and shallow bowl; 1 1/2 tsp Ener-G, whisked with 5 TB cold water, placed into a large and shallow bowl; plenty of vegetable oil, for frying; rice or noodles; sesame seeds

Description

This vegan sweet and sour chicken recipe will blow your mind! Super crispy with a clingy sweet and sour sauce you’ll find yourself reaching for another bite. Similar to and inspired by the No Name at Grasshopper vegan restaurant in Allston, Massachusetts.

Ingredients

for the mock chicken

1 cup soy curls
1 1/2 cup vegan chicken broth
4–5 cloves of garlic, smashed

for the sauce

reserved broth (about 3/4 cup)
1 TB sesame oil
2 TB soy sauce
1 tsp rice vinegar
1 TB sriracha
1 tsp grated fresh ginger
2 TB raw agave
1 TB cornstarch, dissolved in 2 TB cold water

for the stir fry

1/2 onion, halved and sliced
5 large curly kale leaves, with ribs removed and ripped into pieces
handful of cashews
1/2 cup mushrooms (any kind)
2 scallions, sliced

to fry the mock chicken

1 cup cornstarch, placed into a large and shallow bowl
1 1/2 tsp Ener-G, whisked with 5 TB cold water, placed into a large and shallow bowl
plenty of vegetable oil, for frying

to serve

rice or noodles
sesame seeds

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Instructions

Place the soy curls, broth, and smashed garlic into a small saucepan.
Bring to a small boil over medium heat, then turn the heat off. Allow the soy curls to sit in the hot liquid for about 10 minutes.
Drain the soy curls using a fine mesh strainer, but reserve the leftover liquid to make your sauce.
Place the soy curls into a towel and cover it with another towel. Put a heavy pan or pot on top to get some of the moisture out while you prepare your sauce and vegetables.
Place the reserved broth and the rest of the sauce ingredients (except for the cornstarch/water mixture) back into the saucepan over low heat.
Place plenty of vegetable oil (at least 5 inches high) into another small saucepan over medium-high heat.
While the oil is heating (it will take about 7 minutes), prepare the vegetables by combining them into a in a large saucepan with a little oil over low to medium-low heat, stirring occasionally.
Now you should be ready to fry the soy curls. Place a wooden chopstick into the oil, touching the bottom of the pan. If bubbles form immediately around it, you are ready to fry.
Place the soy curls into the water/Ener-G mixture, then toss them into the cornstarch, coating well and tapping off any excess.
Working in small batches, gently drop them into the oil, piece by piece, being careful not to overcrowd the pan.
Allow to fry for 3-4 minutes, then remove them from the oil using a skimmer. Place them onto paper towels to drain. Repeat the process until all of the soy curls are fried.
Return to your sauce. Increase the heat to medium high. Once it starts to bubble, add in the cornstarch/water mixture and stir constantly until slightly thickened. You’ll want the mixture to have the consistency of maple syrup.
If it doesn’t thicken up after a minute or so, mix a little more cornstarch with water and repeat.
Now add the fried soy curls into the sauce and stir gently to coat.
Sprinkle with sesame seeds.
To serve, place the vegetables into a bowl, then spoon the fried mock chicken over the top. Serve immediately with rice or noodles.

Notes

Soy Curl Preparation: Before cooking, ensure the soy curls are properly rehydrated and thoroughly drained to achieve the best texture. Squeezing out excess moisture after soaking can help them crisp up better when fried.
Sauce Consistency: If your sauce isn’t thickening to your liking, feel free to adjust the amount of cornstarch slurry. Start with the recommended amount and add more in small increments until you reach your desired consistency.
Vegetable Variations: This recipe is flexible with the vegetables you can use. Feel free to substitute or add vegetables according to what’s in season or your personal preference, such as bell peppers, snap peas, or carrots, to add color and variety.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Deep Fried, Sautéed
Cuisine: Chinese, American