Instead of flour I used egg replacer, instead of regular mustard I used horseradish mustard, and a teeny bit of flax oil, and as for the spices I included in the batter and the breading I added garlic, onion powder, a little salt, and a homemade blend of blackened seasoning, and instead of canola oil I used olive oil and melted vegan butter. I also cut the vegan ‘chicken’ breast into 5 strips to cook individually to dip into vegan ranch dressing! <3
Vegan fried “chicken” with TheSweetestVegan! I know what I’m having for dinner tonight.
Omfg….<3 Now I know EXACTLY what I’m going to use my Gardein ‘chicken’ breast for… I have all these ingredients on hand currently, I think this is definitely going to be dinner before the week is up!
Describing what I cooked last night to my grandma..
Me - “Oh, it had almond milk, red lentils, some curry powder …’
Grandma - “Oh! That sounds really good!’
Me - ‘And polenta, that too, it was really good!’
Grandma - ‘Polenta?’
Me - ‘Grits.’
Grandma - ‘Oh okay.’
For those who don’t know, polenta is the Italian version of grits, and both are vegan by default unless animal product is added to it. My grandma is from Kansas and my grandpa is Italian, so yeah. I mostly cook Mediterranean food and Southern food, or any odd combination of the two, and that is why. Vegan versions of those types of food are surprisingly easy to make, when they aren’t vegan already, which is more often than you might expect!
I try to post vegan recipes here often, vegans and non-vegans alike might really enjoy them, keep posted if you’re a foodie who is up for good recipes!
Art is to the world what the mask is to the face. ----- Liberal, LGBT, feminist, dietary vegan, visual artist, active, urban gardener. I post mostly based on my music and art interests because most of Tumblr's "intellectual" people are unbearable, vengeful children.
