Vegan BBQ Chicken (gluten and soy free)

Prep Time: 15 minutes

Cook time: 1.5 hours

Yields:4-6 Servings

INGREDIENTS

1 (12 oz) can of jackfruit or 1(12 oz) can artichoke hears

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

vegan BBQ sauce

INSTRUCTIONS

1. Drain and rinse 1 can of jackfruit/ artichoke hearts.

2. In a large pot add broth and the jackfruit/ artichoke heart hen bring to a boil.

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

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

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

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

7. 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:

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

9. Allow to cool and spread over your favorite BBQ sauce. Then grill for 3-5 minutes on each side.

10. Serve with your favorite sides and enjoy.

Pro Tips:
*double the recipe and freeze for an easy weekday meal or BBQ.

*These can also be Serve breaded, fried or as wings.

*Check out my Gluten and soy free vegan turkey recipes here.

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