Plant-Based Sweet and Sour Delight
Welcome to my kitchen! As a passionate 16-year-old home cook, I'm excited to share my recipe for Plant-Based Sweet and Sour Delight. This vegan twist on a classic dish features tender soy-based nuggets, coated in a crispy panko breadcrumb shell and drenched in a tangy sweet and sour sauce. It’s delicious, colorful, and perfect for lunch or as a fun snack. Trust me, even your non-vegan friends will love it! I hope you give it a try, and I can’t wait to hear what you think!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Vital wheat gluten flour
1/2 cup (Mix with 1/2 cup water to create dough.)
Nutritional yeast
1/4 cup (Add directly to the broth for flavor.)
Tamari
2 tablespoons (Use as a soy sauce substitute.)
Onion powder
1 teaspoon (Add to the broth ingredients.)
Dried sage
1 teaspoon (Add to the broth ingredients.)
Dried thyme
1 teaspoon (Add to the broth ingredients.)
Sea salt
1 teaspoon (Adjust according to taste.)
Celery seed
1/2 teaspoon (Add to the broth ingredients.)
Pineapple juice
1/2 cup (Use in the broth and sweet and sour sauce.)
Light brown sugar
2 tablespoons (Add to the broth and sauce for sweetness.)
Canola oil
3 tablespoons (Use in the sauce and for frying.)
Soy sauce
1 teaspoon (Add to the sauce mixture.)
Rice vinegar
1/4 cup (Add to the sauce for tang.)
Olive oil
To coat pan (Use for frying.)
Cornstarch
As needed (Dissolve in cold water to thicken sauce.)
Black pepper
To taste (Add to the sauce.)
Panko breadcrumbs
As needed (For coating the faux chicken.)
Flour
As needed (For coating the faux chicken.)
Soy milk
As needed (For coating the faux chicken.)
Instructions
1
In a medium bowl, combine the vital wheat gluten and water, mixing slowly until it forms an elastic dough. If necessary, add more water until you achieve the right texture. Knead the dough for about 5 minutes, then set aside.
2
In a large saucepan, bring 2 cups of water along with pineapple juice, brown sugar, tamari (or soy sauce), onion powder, dried sage, dried thyme, celery seed, and sea salt to a boil. Keep the heat on medium-low so you have time to work.
3
Squeeze the dough over the sink to remove excess moisture but don’t dry it out completely. Cut the dough into your desired shapes using a serrated knife (keep in mind they will expand in the broth).
4
Carefully drop the faux chicken pieces into the boiling broth and cover. Let them simmer for about 1 hour, stirring every 10 minutes, until the broth has completely reduced.
5
Meanwhile, prepare the sweet and sour sauce by heating pineapple juice, canola oil, brown sugar, soy sauce, and black pepper in a saucepan until it reaches a gentle boil. Lower the heat and gradually stir in the cornstarch mixture to thicken, then add rice vinegar and mix well.
6
Coat the bottom of a medium sauté pan with olive oil and preheat your oven to 350°F (175°C). Grease a baking dish for later.
7
Once the faux chicken has absorbed the broth, remove it from the pan and dust each piece in flour (use a Ziploc bag for easy coating). Next, dip the dredged pieces in soymilk and then coat them with panko breadcrumbs. If you want extra crunch, repeat the flour and soymilk steps.
8
In the sauté pan over medium heat, sear each breaded faux chicken piece until golden brown on all sides, then transfer them to the greased baking dish.
9
Pour half of the sweet and sour sauce over the faux chicken, ensuring they are completely covered. Cover the dish with aluminum foil and bake for 15 minutes.
10
After 15 minutes, take the dish out and drizzle the rest of the sauce over the top. Bake for another 10-15 minutes until everything is heated through and sticky.
11
Serve hot, and enjoy this vibrant dish straight from the oven!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Plant-Based Sweet and Sour Delight?
It is a vegan version of a classic dish featuring tender wheat-based nuggets coated in crispy panko breadcrumbs and a tangy sweet and sour sauce.
What is the primary protein source in this recipe?
The primary protein source is vital wheat gluten, which is used to create meat-like faux chicken nuggets.
Is this recipe entirely vegan?
Yes, the recipe uses plant-based ingredients like soy milk, vital wheat gluten, and nutritional yeast, making it 100 percent vegan.
How do I prepare the faux chicken dough?
Combine 1/2 cup of vital wheat gluten with 1/2 cup of water and knead for about 5 minutes until it forms an elastic dough.
What herbs and spices are used in the broth?
The broth is seasoned with onion powder, dried sage, dried thyme, celery seed, and sea salt.
How long should the gluten pieces simmer?
The faux chicken pieces should simmer in the flavored broth for approximately 1 hour until the liquid has reduced.
What provides the sweet flavor in the sauce?
The sweetness comes from a combination of pineapple juice and light brown sugar.
What provides the sour flavor in the sauce?
Rice vinegar is added to the sauce to provide a tangy, sour contrast.
How is the sweet and sour sauce thickened?
The sauce is thickened by gradually stirring in a mixture of cornstarch and water while the liquid is at a gentle boil.
Can I substitute Tamari with something else?
Yes, you can use regular soy sauce as a substitute for Tamari if you do not have it on hand.
What is the purpose of nutritional yeast in this recipe?
Nutritional yeast is added directly to the broth to provide a savory, umami flavor profile.
How do I achieve a crispy coating on the nuggets?
The nuggets are dredged in flour, dipped in soy milk, and then coated in panko breadcrumbs before being seared and baked.
What type of breadcrumbs are recommended?
Panko breadcrumbs are recommended for their superior crunch and light texture.
At what temperature should the oven be set?
Preheat your oven to 350 degrees Fahrenheit, which is approximately 175 degrees Celsius.
What should I do if the dough is too dry?
If the dough is too dry, slowly add more water until you achieve the desired elastic texture.
How should I cut the faux chicken dough?
Use a serrated knife to cut the dough into your desired shapes, keeping in mind that they will expand during the simmering process.
What is the easiest way to coat the nuggets in flour?
You can use a Ziploc bag to dust the faux chicken pieces in flour for an easy and mess-free coating.
Do I need to sear the nuggets before baking?
Yes, sear each breaded piece in a saute pan with olive oil until golden brown on all sides before moving them to a baking dish.
How long is the total baking time?
The dish is baked for 15 minutes covered, then for another 10 to 15 minutes after adding the remaining sauce, totaling 25 to 30 minutes.
Why is the baking dish covered with aluminum foil?
Covering the dish with foil for the first 15 minutes helps the nuggets stay moist and absorb the sauce without burning the breadcrumbs.
Can I use a different type of plant-based milk?
While the recipe specifies soy milk, other unsweetened plant milks like almond or oat milk can also be used for dredging.
What is the role of canola oil in this recipe?
Canola oil is used as a component of the sweet and sour sauce and can be used for frying.
Is black pepper included in the sauce?
Yes, black pepper is added to the sauce mixture to taste for a bit of warmth.
How many ingredients are in this recipe?
The recipe utilizes 19 distinct ingredients to create the nuggets, broth, coating, and sauce.
What can I serve with this dish?
This dish is versatile and can be served as a main lunch course or as a snack; it pairs well with rice or steamed vegetables.
Does the recipe require many pots and pans?
The recipe involves using a medium bowl, a large saucepan for broth, a saucepan for sauce, a saute pan for searing, and a baking dish.
Is this recipe suitable for children?
Yes, the sweet and tangy flavor profile and the nugget-style format make it a fun and kid-friendly plant-based meal.
How do I know when the simmering process is finished?
The simmering is finished when the faux chicken pieces have absorbed the flavored liquid and the broth has completely reduced.
Can I make the nuggets extra crunchy?
For extra crunch, you can repeat the flour and soy milk dipping steps a second time before applying the panko breadcrumbs.
Should the dish be served immediately?
Yes, the recipe suggests serving the dish hot and vibrant straight from the oven for the best texture and flavor.