Gluten Mock Chicken – a delicious recipe with gluten, ground cumin, water, ground coriander, nutritional yeast, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Divide raw gluten into 8 pieces. Using a meat mallet, pound these pieces into the shape of boneless chicken breasts.
2
In a saucepan, combine water with all remaining ingredients to form a poultry-flavored broth.
3
Add raw gluten pieces to broth. Cook gluten in broth over medium heat for 45 minutes without boiling. Slow cooking allows the poultry flavoring to penetrate the gluten. If the broth is allowed to boil, the texture of the poultry pieces will become spongy, but if cooked slowly, it will resemble chicken breasts.
4
Poultry pieces are best when dipped in batter or flour and then fried in oil.
5
However, they can be diced or chopped immediately for use in soups or salads.
6
The poultry broth used in flavoring poultry pieces is an excellent base for soups and gravies.
7
It can be stored in the refrigerator for a week or longer and used as needed.
8
kcal
Calories
1
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 cups raw gluten, 1/2 teaspoon ground cumin, 3 cups water, 1/2 teaspoon ground coriander, and more.
Yes, Gluten Mock Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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