I've loved every yummy bite of several variations on this:
The version in their book, The Veganomicon is slightly different, calling for grated lemon peel instead of lemon juice. I usually use a little less garlic than they call for. I've used Pacific Natural Foods Organic Mushroom broth for the 1/2 c that gets mixed in and it gives it a satisfying taste. I used just 1 tbls of nutritional yeast this time, and that was fine.
I had this for dinner tonight, sliced and sauteed, over spaghetti squash, with lemon juice and capers. Really a good dinner for under 350 calories, with 35 grams of protein.
Fitness Minutes: (10,936)
1,549 5/11/12 12:32 P
Did you make it? What did you think?
I LOVE they taste/texture, but found out I'm gluten sensitive after I'd made this a few times.
This recipe makes great "chickenless nonMcNuggets" if you bread them (panko is best) and fry them in coconut oil!
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