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Burger "poulet" vegan (parmifèr)

Valeurs nutritionnelles pour une part

Protéines Glucides Lipides Énergie
64 g 68 g 36 g 843 kcal
Ingrédient Protéines Glucides Lipides Énergie
Salade sucrine 1 g
(1 g / 100g)
1 g
(1 g / 100g)
0 g
(1 g / 100g)
8 g
(16 g / 100g)
Farine de blé T55 2 g
(10 g / 100g)
17 g
(71 g / 100g)
0 g
(1 g / 100g)
82 g
(343 g / 100g)
Ranch Dressing 0 g
(1 g / 100g)
4 g
(10 g / 100g)
17 g
(42 g / 100g)
167 g
(417 g / 100g)
Bouillon Légumes en Capsules 3 g
(3 g / 100g)
3 g
(3 g / 100g)
3 g
(3 g / 100g)
35 g
(30 g / 100g)
Panure Panko 6 g
(12 g / 100g)
37 g
(78 g / 100g)
1 g
(2 g / 100g)
182 g
(380 g / 100g)
Gluten de blé 51 g
(80 g / 100g)
3 g
(5 g / 100g)
4 g
(6 g / 100g)
257 g
(401 g / 100g)
Vegeese saveur cheddar 0 g
(1 g / 100g)
3 g
(14 g / 100g)
5 g
(23 g / 100g)
54 g
(272 g / 100g)
Huile de tournesol 0 g
(0 g / 100g)
0 g
(0 g / 100g)
6 g
(92 g / 100g)
58 g
(828 g / 100g)
TOTAL 64 g 68 g 36 g 843 kcal

Préparation

Making the crisp patty

  • Add the wheat gluten in a container. Add the 1 cup of broth and stir until it forms a dough ball. Knead a few times with your hands until dough has no dry spots.
  • Add 500ml of boiling broth to an instant pot (you can use a pressure cooker instead). Divide seitan into equal chunks (1 per portion) and flatten into a “chicken breast” shape. Add to pot. Cook on “manual” for 15 minutes. Once it is done, quick release steam.
  • Meanwhile, whisk together breading ingredients (floor, panko and spices of your choice).
  • Remove seitan from pot and carefully dip in breading mixture until thoroughly coated.
  • Heat a large frying pan with a good amount of oil. When hot, add seitan and fry a few minutes per side until crispy and golden brown. Remove from pan and place on a paper towel-lined plate to remove excess grease.

Notes

Collectivisé puis adapté depuis https://itslivb.com/2022/05/24/vegan-hot-maple-ranch-nashville-chicken-sandwich/