Am I the only one who has a handful of recipes that you can whip up with just about anything, no matter how badly you don’t want to cook? Just me?
Well I have a few of them. I can always go for ramen, soup or stir-fry or any other recipe I can justify. Potatoes are good any day of the week and I will build a meal around them if I’m not in the mood to cook. Pasta and sandwiches are always nice to whip up in a time crunch.
But the one meal my vegan heart goes to when I’m not in the mood to cook, or I’m just exhausted, is vegan fried chicken. There’s just something about this particular meal that is always satisfying. Vegan fried chicken. Corn on the cob. Mashed potatoes. Is there anything better?
Not that I can think of.
Full disclosure, today’s particular meal didn’t come about because I wasn’t in the mood to cook. It does happen, but it’s rare. Actually I was browsing hot sauce options online because that’s how I roll, and I came across a giant multi-pack that I was beyond eager to try. They arrived and I needed to cook something that was the perfect test food for hot sauce.
What else, but vegan fried chicken?
You’re probably thinking that all hot sauce is vegan, aren’t you? Well I made that mistake too, I mean why on earth would there be animal products in hot sauce? The easy answer is addiction, but I was grateful that a quick browse of the ingredients list found no fish sauce or paste, no shrimp bits or honey in any of the small bottles. I mean, vegan hot sauce, I had to get it.
I had to!
The good thing about having a vegan recipe like this handy, is that you already know how to make everything.
Vegan fried chicken: rehydrate the TVP, season and cook in oil, air fryer or in the oven. Get it as crispy as you can, if love a good crunch.
Mashed potatoes: Boil. Mash. Add plant milk and vegan butter, along with herbs and spices.
Corn: Boil in salted water. Or lather it with vegan butter, dill, salt, pepper and garlic, wrap it in foil and bake for 20 minutes. The corn gets super juicy and filled with flavor. Just be careful, those bad boys stay hot for a very long time.
All you need now, is to figure out what hot sauce to put on your vegan fried chicken. I like things very spicy but my hubs prefers them mildly spicy, which is why this multi-pack was perfect for us. They were garlicky and sweet, some were pure spice but a few had a nice flavor to spice ratio. I recommend you mix and match, test out a few with each new batch of vegan fried chicken you make, see which is good as a topping and which needs to be an ingredient.
A tip for really good mashed potatoes. Let the plant milk get warm before you add it to the potatoes. I like to warm it up in the same pot once I’ve drained the potatoes. Start the seasoning building blocks right in the pot with minced garlic, fresh cracked black pepper and butter. Get it warm, steaming but not bubbling, and then mash your potatoes. You’ll thank me, I swear!
And that’s it, quick and easy weeknight vegan fried chicken.
Share your tips and tricks for corn on the cob in the comments below!
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