Vegan Chick'n (gluten and soy free)

Prep Time: 15 minutes

Cook time: 1.5 hours

Yields:4-6 Servings

INGREDIENTS

1 (12 oz) can of jackfruit

2 cups of firm tofu (sub for a can of chickpeas if soy free)

1/2 tablespoon olive oil

1 1/2 cups of vegetable broth

2 tablespoons olive oil

1 tablespoon Chick'n Seasoning

1 tablespoon garlic powder

2 tablespoons of kojac powder (Glucomannan)

2 cups pea protein

INSTRUCTIONS

1. In a large pot add broth and the jackfruit then bring to a boil.

2. Turn down the heat and simmer for 10 minutes.

3. Add the tofu (sub chickpeas), 1 cup of broth broth, oil, seasoning and konjac powder to a blender and pulse until smooth.

4. Add in the jackfruit pieces and blitz to shred the pieces into the mixture. Next stir in the pea protein and mix to combine

5. The mixture should now form a dough. Knead into a cylinder shape then cut in thirds.

6. Wrap each piece in foil and move to the fridge overnight or to the freezer for a hour this help the loaf bind and be firm enough to coat.

To Cook:

7. Bake at 400 degrees for 75 minutes. Or use an pressure cooker and steam for 1 hour on a high setting.

8. Serve breaded, fried or on its own and enjoy.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!