Vegan Roast Chicken
Succulent vegan roast chicken 'breasts' with seasonal roast veggies and a deliciously festive cranberry marinade.
americanmain
⚠ Contains allergens
glutensoy
#fancy#high-protein#comfort-food
Ingredients
For the Seitan Chicken Breasts
- 300 g firm tofu
- 400 g tin of butter beans— including the soaking water; tinned cannellini beans work too
- 2 tablespoon vegan chicken seasoning— or mushroom bouillon
- 4 tablespoon olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon white miso paste
- 2 teaspoon rice vinegar— alternatively use apple cider vinegar
- 350 g vital wheat gluten
- 6 sheets yuba— or dried, paper tofu
For the Marinade
- 3 cloves garlic— peeled
- 60 ml balsamic vinegar
- 3 tablespoon olive oil
- 2 teaspoon light soy sauce
- 2 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 3 tablespoon cranberry sauce
For the Roast Vegetables
- 3 carrots— peeled and roughly chopped
- 4 shallots— peeled and halved
- 200 g new potatoes
- 1 orange— cut into eighths
- 1 small bunch parsley
- 4 sprigs rosemary
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
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