Món chay giả mặn ăn rất healthy , rất nhiều chất đạm

Thật ra nếu gia vị mình ngon thì có thể làm thịt gà chay từ wheat gluten giống như gà chay trong hình trên . Mà đồ hộp như hình trên mấy lần mua khui ra ăn hôi qúa mình chịu khg nổi , cho nên tự chế biến từ bột tươi wheat gluten mà ngon hơn , từ bột mình có thể nêm gia vị gì mà mình thích , làm ra tươi ngon lắm , ăn đâu thua gì đồ ăn mặn đâu  :)  Mình có thể giả vịt nấu chao nè ( nhúng rau muống vô ăn ngon lắm ...hic...) , vịt nấu cam nè , vịt xào gừng , gà kho gừng , chế ra đủ thứ món , ăn kiều này vừa healthy , vừa có phước , mà khg bị tội ăn thịt con vật , ăn thịt nó kiếp sau nó làm người nó bắt mình ăn thịt lại đó , nợ máu thì phải trả bằng máu đó . Chúc các bạn ăn chay được nhiều ngày  nhé .

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Tàu hủ lăn bột deep fried

A bit of cheater post tonight (turns out I am tired and shagged out following a prolonged day of work and then coming home to four overactive kids. Who knew?) in that this recipe is a variation onanother I recently posted. The kids were wary of the seaweed, but Vegan Mom and I totally loved it.

INGREDIENTS
- 1 pkg extra firm tofu
- 4 sheets nori

- 1 1/4 cup plain soy milk
- 2 tbsp mustard
- 2 tbsp hot sauce
- 1/2 tsp salt

- 3/4 cup flour
- 1 tsp salt
- large pinch ground pepper
- 2 tbsp kelp granules

- about 1 1/2 cups cornflake crumbs

- oil for frying

METHOD
1. Cut tofu into 12 slices. Line a baking sheet with a towel, then place the tofu on top. Put a towel on top of the tofu, then put another baking sheet on top of that. Put a weight on top and press the tofu for 15 mins.
2. Cut the nori sheets into 3 equal strips each. Brush one strip with water, then tightly wrap around a piece of tofu (don't worry if you don't cover all the surface area). Repeat with remaining nori and tofu and set aside.
3. Get a frying pan heating on the stove over medium to medium high heat.
4. Whisk together soy milk, mustard, hot sauce, and salt in a medium bowl. Whisk together flour, salt, and kelp in a another. Place 1/2 cup of the cornflake crumbs in yet another bowl.
5. Dip a piece of the tofu into the soy milk mixture, then dredge in the flour mixture. Set on a baking sheet. Repeat with all the tofu.
6. Add about 1/4 inch of oil to the frying pan. Re-dip 4 pieces in the soy milk mixture, then toss in the cornflake crumbs (one at a time, of course, adding more panko to the bowl if needed). Fry for a few mins per side, until golden and crispy (adjusting heat as needed. Cornflakes burn mch easier than panko crumbs, so watch the heat). Drain on paper towels or a paper bag.
7. Add fresh cornflake the bowl (another 1/2 cup or so) and repeat step 5 with another four pieces, adding more oil as needed. Repeat again with the remaining four pieces.
8. Serve with tartar sauce: vegan mayo, minced onion, and chopped sweet pickle in whatever ratio suits you.

http://vegandad.blogspot.com/2011/04/tofu-o-sea.html

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Thịt gà chay lăn bột chiên làm bằng wheat gluten ( sorry mình lấy tên đồ mặn , thật ra khg biết đặt tên gì nữa :) )

The last of the seitan went into tonight's southern-inspired meal. I had a similar dish in a restaurant in Philly and recreated it at home.

INGREDIENTS

- 1/2 cup canola oil

- 2 cups bread crumbs

- salt, pepper, nutritional yeast flakes (optional)

- 6 slices of seitan, or seitan cutlets

- 2 cups plain soymilk

- 1 tsp lemon juice

- 4 tbsp margarine

- 2 tbsp flour

- 2 cups soymilk

- 1 tsp lemon juice

- 1/2 tsp salt, white pepper

- 1 tsp dried rosemary, chopped

TIP! If you don't have breadcrumbs, process some cornflakes in the blender.

METHOD:

1. Heat oil in frying pan in med-hi.

2. Put bread crumbs in a medium bowl. Season with salt, pepper, and nutritional yeast flakes if desired.

3. Put soymilk in another medium bowl. Stir in lemon juice until soymilk thickens.

4. Dip seitan cutlet in soymilk mixture, then roll in breadcrumbs, then back in the soymilk, then coat again in crumbs.

5. Fry for 4-5 mins per side, until golden brown. Drain on paper towel.

1. Melt margarine on medium in a saucepan.

2. Whisk in flour, and continue to whisk until light brown.

3. Slowly whisk in soymilk and lemon juice. Bring to a slow boil, until mixture thickens.

4. Season to taste with salt and pepper. Add rosemary.

Spoon gravy over seitan cutlet and serve.

(I did not have any rosemary in the cupboard, so I used tarragon and parsely. Not as good, but passable.)

VERDICT:

Clean plates all around!

http://vegandad.blogspot.com/2007/09/chicken-fried-seitan.html

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Tại sao phải ăn thịt trong khi món thịt chay này có rất nhiều protein ?

http://foodcurated.com/2013/04/monks-meats-a-vegetarian-butcher-makes-a-case-for-wheat-meat/

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