Vegan okara “chicken”

Did I mention before that making soya milk leaves you with heaps of left over pulp? This pulp, called okara, is full of goodness and protein. I refuse to ditch into my caddy (food waste bin), so every week I have to come up with more recipes to use it up. It’s not easy. And not all of the recipes are winners (you should ask my daughter about nuggets that I made one time, which I had to have for lunch for months to come…).

But these chicken patties are a different story. Crispy on the outside and moist on the inside. I had three straight from the oven, topped with a sweet chili sauce. yummy!

So, here’s what you need:

  • 2 cups of wheat gluten (the staff you make seitan with)
  • 1 tbsp of vegetable bullion
  • 2 tsp of corn flour
  • 1 tsp of salt
  • 3 cups of okara
  • 3 tbsp of sunflower oil

And here’s how to make it:

  1. Mix wheat gluten with vegetable bullion, corn flour and salt in a bowl
  2. In a separate bowl mix okara with sunflower oil
  3. Add okara to the first bowl with wheat gluten and mix well
  4. Form patties and fry on a pan 1 min on each side (don’t be tempted to brown them)
  5. Place patties in the oven heated to 230 Celsius for 15 min, turning them half way through
  6. Enjoy 🙂

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