Imported from the web

Vegan Chicken Tenders with Ranch Dip

Name: Vegan Chicken Tenders with Ranch Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup Vital wheat gluten flour; 0.5 cup All-purpose flour; 0.333 cup Nutritional yeast; 1 tbsp Vegan chicken stock powder; 1 cup Water; 600 ml Vegan chicken broth; 1.5 cups Plain flour (Some of the remaining flour is used to make the batter.); 1 tsp Salt; 1 tsp MSG; 1 tbsp Italian seasoning; 1 tsp Black pepper; 1 tsp Garlic granules; 2 tsp White pepper; 2 tsp Paprika; 3 tbsp Vegan mayonnaise; 2 tbsp Soy milk; 1 tbsp Apple cider vinegar; 1 tsp Dried chives; 1 tsp Dill; 1 tsp Garlic granules; 1 tsp Onion granules; 1 tsp Salt; 0.5 tsp Black pepper; Cooking oil (For frying; amount not specified.); Water (Add gradually to the remaining flour to make a thick batter; amount not specified.)

Imported by Suki on SeeMeCook

Crispy, fried seitan-style vegan tenders served with a creamy, tangy ranch dip—an answer to fast-food cravings.

10 servings50 minAmerican

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Ingredients

1 cup Vital wheat gluten flour
0.5 cup All-purpose flour
0.333 cup Nutritional yeast
1 tbsp Vegan chicken stock powder
1 cup Water
600 ml Vegan chicken broth
1.5 cups Plain flour (Some of the remaining flour is used to make the batter.)
1 tsp Salt
1 tsp MSG
1 tbsp Italian seasoning
1 tsp Black pepper
1 tsp Garlic granules
2 tsp White pepper
2 tsp Paprika
3 tbsp Vegan mayonnaise
2 tbsp Soy milk
1 tbsp Apple cider vinegar
1 tsp Dried chives
1 tsp Dill
1 tsp Garlic granules
1 tsp Onion granules
1 tsp Salt
0.5 tsp Black pepper
Cooking oil (For frying; amount not specified.)
Water (Add gradually to the remaining flour to make a thick batter; amount not specified.)

Steps

1
Add the vital wheat gluten flour, all-purpose flour, nutritional yeast, vegan chicken stock powder, and 1 cup water to a bowl. Mix until combined and a dough ball comes together.
2
Cut the dough ball into tenders.
3
Pour the vegan chicken broth into a pan and bring it to a boil.
4
Reduce the broth to a simmer, then gently add the tenders. Simmer for 15 minutes.
5
Remove the tenders from the broth and leave them to cool while preparing the coating.
6
In a large bowl, combine the plain flour, salt, MSG, Italian seasoning, black pepper, garlic granules, white pepper, and paprika. Mix well.
7
Place the tenders in the seasoned flour and coat each in a thin, even layer.
8
Transfer half of the remaining flour to a separate bowl. Gradually mix in water until a thick batter forms.
9
Dip each tender in the batter, then return it to the seasoned flour mixture for a final coating.
10
Heat cooking oil in a large frying pan. Fry the coated tenders until golden brown.
11
Mix the vegan mayonnaise, soy milk, apple cider vinegar, dried chives, dill, garlic granules, onion granules, salt, and black pepper together to make the ranch dip.
12
Serve the tenders with the ranch dip.

Notes

The source does not specify how much water to use for the batter or how much oil to use for frying. It also does not state a frying temperature or duration; fry until golden brown as directed.