It was requested, so here it is in all it’s glory! Gluten-free vegan chick’n slices!
Does it really taste like chicken? Well, kind of! But honestly, there is so much you can do with tofu and a couple of spices Okay!!!! Its not Gardein, but its gluten-free, vegan, and so delicious!!! As you may guess, the bread in the pictures is not gluten-free. As I am sure you know, gluten-free bread looks and taste like cardboard most of the times, so not exactly picture friendly!
As you probably know, the vegan and gluten-free vegan “meat” options are few and far between in the grocery store! So this recipe and my GF bologna recipe are life savers!
In the picture below, I made a double batch of the chick’n slices, and so they ended up thicker. I had to bake them longer as well. But I like how it came out, the texture was a bit different and it looked more like veggie patties you would get at a sandwich shop.
This recipe is so easy, and so many version of this could be made!! All you need is a bit of creativity!!! Let me know if you would like me to try to make another variety! This one took a bit of work but I really love what I came up with!!!! Its quite delicious! My husband said this reminds him of something we call “simili poulet” in french. I look it up in english, and nothing came up. Maybe its just a French Canadian thing! It’s a super processed log, similar to bologna, but chicken flavored! And the taste of these slices reminded him of that, so I guess it kind of taste like chicken? You will have to try it to know!!! 🙂
The thinner it is, the crispier the slices will get!
This recipe is fabulous for lunches, picnics etc! I like to eat these in breakfast sandwiches as well!
I hope you love these slices, I think they are fabulous!!! They do taste quite different than my bologna slices, so that will give you some variety! Let me know below if you would like another variety of this GF vegan deli meat!
GF Vegan Chick'n
- 1 pkg extra firm tofu pressed
- 2 Tbsp Nutritional Yeast
- 1/2 Tbsp Better than Bouillon no chicken base Concentrated Vegan Chicken Broth
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp tamari
- 1/2 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 400F. Press the tofu block.
Add all of the ingredients to a food processor, starting with the pressed tofu. Just crumble the tofu with your hands over the food processor.
Add the spices and all of the ingredients and process until combined and as smooth as possible. It will be thick.
Transfer the mixture to a parchment-lined baking sheet. Lay a sheet of parchment paper on top and use your hands or a measuring cup to spread into a uniformly thin layer.The more even the layer is, the more evenly it will bake.
Bake at 400 degrees for 25 minutes, or until golden brown.
Then use a large circular cookie cutter to cut out round slices, or simply slice into 6 to 8 squares. Flip over and bake 5 more minutes to crisp up the other side.
The best for these is to let them get a bit crispy! Enjoy in a sandwich, which ever way you like yours! Store in an airtight container in the fridge for a maximum of 5 to 7 days.