#LunchBreakLIVE features KFC chicken… VEGANIZED! Count Your Colors‘ Chef Jenny Hanna Goldfarb uses a whole cauliflower, and transforms it into “chicken” cutlet perfection. The kids will LOVE it! Her adorable daughters definitely give it two finger-licking good thumbs up! KFC was the inspiration for this recipe, down to the specific spice blend and original Colonel Sanders sauce. Jenny loves veganizing recipes! She labored to get the right spice mixture, cook time, breading quotient and… nailed it! Her kids even jump in the mix to help make vegan KFC perfection! Oil free, gluten-free, and of course, cruelty-free!

The process to veganize this recipe is basically everything you would do to make original KFC but just substituted with plant-based ingredients  Veganizing can be done with just about any recipe in existence if you hop online and search “vegan” with the name of what you are looking to make. Chefs and cooks like Jenny are sharing their veganized recipes and making it easy for everyone to live and eat in a cruelty-free healthier way!

Just because you don’t eat animals or animals products doesn’t mean that you can’t enjoy the same types of foods you used to! And in our opinion, they taste so much better without the cruelty, hormones, antibiotics, or artery-clogging cholesterol! Watch the video or check out the recipe below for the ingredients and step by step process. You too, can veganize your own delicious plant-based original crispy chicken nuggets or sandwiches!

 

Recipe and Instructions:

First “Crank the oven up to 450 Degrees”

Take a whole cauliflower head and cut it in half and cut into about an inch slices and break down a few pieces into florets if you want to make nuggets.  The slices will be used for the sandwiches.

Now make your dredging station:

1 1/2 garbanzo bean/ chickpea powder (set aside in it’s own bowl)

Spice list:

3/4 Tbsp salt

1/2 Tsp cracked pepper

1 Tbsp Old bay seasoning

1 Tbsp of garlic powder

1 Tbsp of onion powder

A couple dashes of coriander

Two quick shakes of cinnamon

1 Tsp of celery salt

1 Tsp of sage

1 Tbsp of Corn starch

Mix all of these spices together and then mix your wet ingredients.

1 Cup of Almond Milk (or any plant-based milk)

1 Tbsp of Apple Cider vinegar

Take a 2 cups of cornflakes and crunch them down either with small humans like her daughters or a food processor, whichever you prefer.

Now you’re ready to dredge the cauliflower…

Take one piece of cauliflower and put it in the chickpea flour bowl and then in the spices bowl and then back into the flour. Then put it into the milk mixture and then coat with cornflake crumbs.

Place each piece on a parchment paper-lined cookie sheet and bake for 12 minutes and check them and flip them using a spatula and put them in for another 12 minutes.

Now make the KFC-inspired sauce.

1/4 Cup Vegan Mayo

1 Tbsp of Ketchup

A few drops of hot sauce

1/2 tsp garlic powder

1/2 tsp of horse radish

Mix it all together to make a sauce.

Now take the sauce and dip the chicken into the sauce and put it back into the oven for 12 minutes.

Take chopped 1/3 of a head of purple cabbage, vegan mayo,  squeeze of lime a little salt and pepper to taste.

Now take out the chicken. Flip the ones that you had with the sauce and put them back in the oven for 12 minutes. (Total of 48 minutes in the oven in 12 minute increments)

Get the sandwiches stacked with the sauce, tomato, cole slaw, and the chicken of course! And Enjoy!!!

 

The cauliflower used to make the veganized fried chicken!

 

Getting the sandwich ready using the KFC-inspired sauce!