This is beyond delicious! Fabulous! Recipe from Kitty Hooper!!
This recipe uses dry/garbanzos/chickpeas. The night before, measure out the dry beans and soak in enough water to cover, allowing them to expand without drying out. (Soaking beans also removes any phytates!)
Blend in blender till smooth:
- 2 cups soaked beans = 1 cup dry
- 1 1/2 cups water
- 1/4 cup chicken style seasoning (McKay's or Bill's Best)
- 1 T onion powder
- 1/4 cup soy sauce or Bragg's Amino Acids
- 1/2 tsp garlic powder
Place mixture in bowl. Add 2 cups gluten four, also known as Do-Pep. Mix and knead for about 1 minute to combine. Line a cookie sheet with foil and oil it. Spread the mixture out onto the cookie sheet about 2-3 inches thick.
Bake in 350 degree oven for approximately 1 hours until golden brown on top. Let cool.
Break into pieces that you can put through the food processor on coarse blade. Process until pieces are more or less pea size.
Portion out mixture in 2 cup freezer bags and freeze. For sandwiches, take out the 2 cups frozen ingredients, and then prepare as you would chicken salad, using onion, celery, vegannaise, mustard, scallions - your preferences.
WHEN I SAY THIS TASTES LIKE CHICKEN SALAD, BELIEVE ME YOU COULDN'T TELL IT'S NON-MEAT. THIS IS SO GOOD. YOU MIGHT THINK THE RECIPE IS TIMELY BUT YOU CAN MAKE A BATCH AND FREEZE IT FOR WHENEVER YOU WANT TO PUT A QUICK SALAD/SANDWICH TOGETHER. ENJOY AND THANK YOU, KITTY!