CHICKENLESS STRIPS RECIPES

Steps:

• Bring vegetable broth to a boil. (Chicken-flavored veggie broth is ideal, such as the Imagine Foods No-Chicken Broth.) Pour over tvp, cover, and allow to sit for 10 minutes until fully absorbed.
• Add spices, nutritional yeast, Worcestershire sauce, and combine. Taste and adjust salt (you will need more or less depending on saltiness of your broth). Stir in 1/4 cup flour. Depending on the type of flour you use, you may need more to make a firm dough that holds together when pressed in your palm.
• Shape dough into nuggets.
• Prepare a breading station: place remaining flour, breadcrumbs, and plant milk in separate shallow dishes. Season flour with a pinch of salt and pepper.
• Dredge nuggets in flour, then dip in milk and press into breadcrumbs.
• To bake, cook on a lined baking sheet in a 400°F oven for 20 minutes. Optionally, brush with a small amount of oil or vegan butter, or spritz with spray oil, before cooking to help them get crispier and brown slightly. (The baked nuggets will be slightly less moist than the pan-fried ones.)
• To pan-fry, heat a few tablespoons of vegetable oil in a skillet over medium heat. Fry nuggets 3-5 minutes per side, until golden brown. Remove to a paper towel to blot off extra grease.

Steps:

• Preheat oven to 425 degrees.
• Rub the green bell peppers with grapeseed oil and sprinkle all over with smoked chipotle powder.
• When the oven has finished preheating, place the green peppers and diced onions on the baking sheet to bake for 30 minutes.
• While the peppers are roasting, put the carrots, potato, garlic, beans in the Instant Pot. Set aside.
• When peppers and onions are finished roasting, take out of the oven and cut the peppers into large dice.
• Set aside 1 cup of roasted green peppers and 1 cup of the roasted diced onion.
• Put the remaining roasted peppers, roasted onion, vegetable stock, and taco seasoning in a high-powered blender to blend until liquid.
• Pour the roasted green sauce into the Instant Pot along with the green salsa.
• Stir gently just enough to spread ingredients in the pot.
• Cover the Instant Pot with the lid and set the valve to “sealing”.
• Choose the “Soup” option and cook on low heat for 20 minutes.
• After the timer has finished and the pressure has released, remove the lid and immediately stir in the chickenless strips, if using.
• Wait 5-10 minutes before serving to allow time for the chickenless strips to fully defrost and for the soup to cool down.