Vegan Chicken Breast


    Vegan Chicken Breast

    Ingredients 1/2 small onion, chopped 2 garlic cloves, minced 5 king oyster mushrooms 1 cup rice, cooked 1/2 tsp paprika 1/3 cup chick pea flour, 3 tbsp water 1/4 tsp poultry seasoning 1/8 tsp dry thyme 1/8 tsp oregano 1 tsp mushroom ground (ground dry mushroom) 1 tsp bouillon ( I used Better then Bouillon, Vegetable) 1/4 tsp garlic powder 2 tbsp oil, of choice Salt and pepper to taste 2 rice paper sheets

    Instructions Start of by shredding the stems of the mushrooms using a fork. Take the fork and run it down the stem of the mushrooms to get shreds of mushroom. continue this until all the mushrooms have been shredded. The mushroom tops won't shred but you can cut those up. Set aside.

    In a medium sized skillet, add oil and onion. Cook onion on medium high heat until translucent. Add in garlic and cook for 1-2 minutes or until fragrant.

    Add in mushroom shreds and mix. Cook the mushrooms into the dish for 3-4 minutes.

    Add in the rice and all the spices, mix well to combine.

    Combine the chick pea flour and water and whisk until smooth and add into the skillet along with the rest of the ingredients.

    Mix the chick pea flour mix into the mix quickly, before it sets and hardens up a bit.

    Take one rice paper sheet at a time and dip into warm water or run it under the faucet, until flexible.

    This should take just a few seconds.

    Place the rice paper on a plate quickly before it becomes unmanageable. DO NOT put on a porous cutting board, it will stick.

    Split the mixture in half and place one half in the center on the rice paper, wrap the mixture with the rice paper like a gift. Cut any excessively long pieces.

    In a skillet with the oil, pan sear the "breast" until golden brown on both sides. Serve with you fav side dishes and ENJOY!


    Veggie Rose

    Breaking the Vegan Stereotype

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    Rose Alvarez 

    A real mother and wife.

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