I’m not sure if you knew this… but yesterday was vegan Christmas!
Yes, there was a huge box of Match Vegan Meats left on my doorstep yesterday. Poor little buddies, just looking for a kitchen to call home… until they’re cooked and eaten, that is. MUAHAHAHAH.
We started with the “chicken,” because we had tried the Betty chicken fingers recipe recently with our May Wah surplus and had been less than thrilled with the results (pictured below). I mean, they tasted pretty good, but the corn flake coating kept falling off and they were really messy to eat. The Match chicken comes in a uncooked sort of paste form, so you can make it into fingers and bread it without ending up with a lap full of baked crunchy bits.
Don’t get me wrong… it hurts me say it. I mean, there hasn’t been a competition this fierce since Kirk had to fight Spock. But I have to say that the Match Vegan Meat chicken fingers were freaking amazing! They made the May Wah ones look greasy and sad. If you can make these tonight – just do it.
And then do this
2-3 Cups Vegan Chicken (Thawed. We used both our May Wah stash and Match Vegan Meat, and we have to say, you need to go with the Match. It really made a difference.)
1/4 Cup Margarine
2 Tablespoons Herbed Bread Crumbs (make sure they’re vegan; a lot of them aren’t)
1 Cup Corn Flakes (Crushed)
Preheat oven to 425. Melt Margarine in an oven safe glass dish.
In a shallow dish, mix Bread Crumbs and crushed Corn Flakes. Now, if you’re using May Wah chicken or any vegan chicken that is already formed, cover the Fake Chicken with the melted Margarine, and then coat with the Corn Flake mix. It won’t really “stick,” so you’ll need to be careful removing them from the Corn Flake mix. If you’re using the Match, form it into “fingers” with your hands, and then coat with the Corn Flake mix. You’ll want to gently push the Match into the Corn Flake mix to get the most mix on there you can.
After all your “fingers” are coated, place them in the oven safe glass dish with the Margarine. Sprinkle a handful of Corn Flake mix over the top.
Then, bake for about 5-10 minutes. Flip the Fingers over and put back in the oven for another 5-10 minutes. You’ll want to make sure that the extra Corn Flake mix gets coated with the melted Margarine. You’ll want to remove them from the oven when they’re golden brown.
We ate them with Betty’s Oven Fried Potato Wedges. This recipe is already vegan, so we barely tampered with it.
Oven-Fried Potato Wedges
1/4 teaspoon Sea Salt
1/4 teaspoon Sugar
1/2 teaspoon Smoked Paprika
1/4 teaspoon Ground Mustard Seed
1/2 teaspoon Garlic Powder
4-5 Red Potatoes (each cut into 8 wedges, not peeled)
Olive Oil Cooking Spray
Preheat Oven to 425.
In a bowl, mix Salt, Sugar, Paprika, Mustard Seed and Garlic Powder.
Place Potatoes in an ungreased oven safe glass dish with the skins down and the white part up. Spray with the Olive Oil Cooking Spray until lightly coated. Sprinkle with the Salt mix.
Bake uncovered for 20-30 minutes, until the Potatoes are tender when you pierce them with a fork. You’ll need to keep an eye on them since Potato sizes vary.
4 thoughts on “The Betty Crocker Project : Chicken Fingers & Oven-Baked Potato Wedges”
I'm really interested in trying the “Match” stuff, I'll have to order some.
Have you tried using vegan mayo (thinned with a little soymilk) to dip your chicken (or whatever) pieces in before breading them? I've had really good luck with crumbs sticking when I do that. I know it doesn't give them the same “buttery-fried” taste but at least the coating sticks… just curious.
Yeah – ya know – usually we make a batter to dip things in but we went with the Betty style this time and it was super fast and easy. I was kinda shocked at how fast these things were to make.
It's not fair, i want to move to America – like now!
Those look scary good, Annie!!!!!!!!!!