EASY VEGAN FRIED CHCKEN RECIPE: I MADE IMITATION VEGAN “POLLO CAMPERO”
**FULL RECIPE BELOW ENGLISH/RECETA EN ESPAÑOL ABAJO**
In this video, I will show you how to make vegan fried chicken out of mushrooms! Yes, that’s right, you can make fried chicken vegan out of mushrooms, SOY FREE and it tastes like dark meat. Pollo Campero is a cherished food in Central America, basically, a fast-food fried chicken chain in Central America and now some states in the US. If you are transitioning to a plant-based diet, this is an easy, fun recipe to get that fried chicken fix! Eat with some tortillas and casamiento and you’ll be ready for dinner. Enjoy this latino challenge! 😉
Hi, I’m Eunice and I’m a passionate plant-based foodie who just wants to show others how delicious plant-based food can be. No matter what diet preference you have I want to encourage more people to try creative plant-based dishes while they watch all the delicious food I try around the world or make at home. Hope you enjoy the content and are willing to share it with others 🙂
RECIPE! INGREDIENTS
1 CUP ALL PURPOSE FLOUR
8-10 OYSTER MUSHROOMS
OIL FOR FRYING
1 TSP CORN STARCH
1/2 TSP BAKING POWDER
1 TSP GROUND PEPPER
1 TSP ONION POWDER
2 TSP GARLIC POWDER
3 TSP GINGER POWDER
1 TSP PAPRIKA
2 TSP SUGAR
2 TSP SALT
1/2 TSP CUMIN
1 TSP OREGANO
1 TBS MUSTARD
1 TBS VEGAN WORCHESTER SAUCE (SALSA PERRIN) https://amzn.to/2zfqoBh
-IN A BOWL ADD FLOUR AND ALL SPICES EXCEPT MUSTARD AND WOCHESTIRE SAUCE
-DIVIDE HALF THE FLOUR MIX TO ANOTHER BOWL
-ADD ABOUT 1 CUP OF WATER TO ONE OF TH BOWLS
-IN ONE BOWL ADD THE MUSTARD AND WORCHESTER SAUCE
-IN THE BOWL WITH THE MUSTARD AND WORCHESTER SAUCE, ADD ABOUT ONE CUP OF WATER OR JUST ENOUGH UNTIL BATTER IS SEMI THICK CONSISTENCY
-DIP MUSHROOMS ONE AT A TIME INTO WET BATTER
-THEN INTO DRY FLOUR MIX
-TIP: USE A DIFFERENT HAND FOR EACH
-HEAT OIL TO MEDIUM HIGH HEAT
-COOK ABOUT 3 MIN ON EACH SIDE OR UNTIL GOLDEN BROWN
SERVE WITH YOUR FAVORITE SIDES
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RECETA EN ESPAÑOL
INGREDIENTES
1 TAZA DE HARINA
8-10 SETAS DE OSTRA
ACEITE PARA FREÍR
1 CUCHARADITA DE MAIZENA
1/2 CUCHARADITA POLVO DE HORNEAR
1 CUCHARADITA PIMIENTA MOLIDA
1 CUCHARADITA POLVO DE CEBOLLA
2 CUCHARADITAS POLVO DE AJO
3 CUCHARADITAS POLVO DE GENGIGRE
1 CUCHARADITA PAPRIKA
2 CUCHARADITAS DE AZUCAR
2 CUCHARADITA DE SAL
1/2 CUCHARADITA COMINO
1 CUCHARADITA OREGANO
1 CUCHARADITA DE MOSTAZA
1 CUCHARADITA DE SALSA PERRIN VEGANO
-EN UN BOL MEZCLA LA HARINA CON TODAS LAS ESPECIAS MENOS LA MOSTAZA Y SALSA PERRIN
-DIVIDA LA MITAD DE LA MEZCLA DE HARINA A OTRO BOL
-EN UN BOL AGREGA LA MOSTAZA Y LA SALSA PERRIN
-EN EL BOL CON MOSTAZA Y SALSA PERRIN AGREGA APROXIMADAMENTE 1 TAZA DE AGUA O HASTA QUE TENGA UNA CONSISTENCIA MAS O MENOS ESPECA
-REMOJA LAS SETAS EN LA MEZCAL MOJADA UNO POR UNO
-LEUGO SUMERJE LA SETA EN LA MEZCLA DE HARINA SECA
-CONSEJO: USA UNA MANO DIFERENTE PARA LAS MEZCLAS DIFERENTES
-CALIENTA EL ACEITE A TEMPERATURA MEDIO ALTO
-FRÍE POR 3 MINUTOS EN CADA LADO O HASTA QUE ESTEN BIEN DORADAS
ACOMPAÑALO CON TUS PLATOS FAVORITOS
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