Vegan KFC Mashed Potato Bowl

KFC Mashed Potato Bowl

 

Ingredients:

 

-1 cup Mashed Potatoes (recipe below)

-2-3 tablespoons Vegan Chicken Gravy (recipe below)

-1/4 cup Sweet Corn, warmed

-2 tablespoons Vegan Cheddar Cheese, shredded

-4 pieces Vegan Popcorn Chicken (recipe below)

 

Directions:

 

1. Assemble the bowl in the following order: mashed potatoes, gravy, corn, cheddar cheese, and popcorn chicken

 

Vegan Popcorn Chicken

 

Ingredients:

 

-1 14 oz. pack of Tofu, Defrosted 

-1 1/2 cup All-purpose Flour

-2 tablespoons Cornstarch

-1 1/2 tablespoon Better Than Bouillon No Chicken Base

-Hot Sauce of Choice (I used Frank’s Red Hot)

The following seasonings to taste:

-Trader Joe’s Vegan Chickenless Seasoning Salt (optional)

-Smoked Paprika

-Seasoned Salt

-Garlic Powder

-Dried Thyme

-Ground Oregano

-Water as needed

-Oil for frying

 

Directions:

 

1. Prep the tofu. The night before, place tofu package in the freezer and freeze until solid. Defrost the tofu the following day. You can repeat this process (freezing and defrosting) if you would like the tofu to be dryer

2. Take tofu out of the package and ring out the water. You can also use paper towels to help you but your hands should suffice (the tofu is now strong enough to handle the squeezing from your hands)

3. Rip tofu into bit-sized pieces and season with all the seasonings listed

4. Heat about 1 inch of oil in a large pan on medium heat

5. Make the batter. Place flour, corn starch, and all seasonings, except the Vegan Chickenless Seasoning, into a large bowl. Whisk in water to achieve a consistency slightly thinner than pancake batter. Then add the Better the Bouillon to the batter and mix well. Adjust seasonings to your taste

6. Place the bit-sized pieces of tofu into the batter. Gently fold the tofu into the batter with a slotted spoon

7. Gently place tofu pieces into the hot oil using the slotted spoon to knock off the excess batter

8. Fry tofu until golden brown and drain cooked pieces on a paper towel

 

Vegan Chicken Gravy

 

Ingredients:

 

-2 tablespoons Vegan Butter

-1 tablespoon of the Frying Oil (left over from the popcorn chicken)

-2 tablespoons All-purpose Flour

-1/2 tablespoon Better Than Bouillon No Chicken Base

-1 cup Water, plus additional as needed

-1 teaspoon Black Pepper

-1 teaspoon Dried Thyme

 

Directions:

 

1. On medium heat, heat the butter and the oil in a small saucepan

2. Carefully sprinkle in the flour into the butter/oil mixture. Be sure to do this in a thin layer

3. Begin whisking the flour/butter mixture quickly, getting rid of any potential lumps that may form

4. Never stop whisking! Cook the roux until it turns a light brown color

5. Then while whisking, carefully add the water, seasonings, and Better Than Bouillon until everything is well combined

6. Continue to intermittently whisk while the gravy thickens

7. Cook on low for about 5 minutes or until the gravy thickens to your desired consistency. You can manipulate the thickness of the gravy by adding additional water

 

Classic Mashed Potatoes

 

Ingredients:

 

-6 Red Potatoes

-1 1/2-2 cups Oat Milk, or plant milk of choice

-2-3 tablespoons Vegan Butter

The Following Seasonings to taste:

-Salt

-Black Pepper

-Garlic Powder

 

Directions:

 

1. Bring a medium pot of water to a roaring boil

2. Leaving the skins on, dice the potatoes into 1-inch cubes

3. Place potatoes in the boiling water and boil until they are fork tender

4. Drain the potatoes and return them to the pot

5. Add the butter and the milk little-by-little, while mashing them with a potato masher 

6. Continue to add milk to your desired consistency

7. Season the potatoes with salt, pepper, and garlic powder