Copycat KFC “Family Feast” Recipe

Ingredients

For the "chicken"
• 1 1/2 cups vital wheat gluten
• 1 cup veggie broth
• 1/3 cup nutritional yeast
• 1 tbsp vegetable oil
• 1 tsp apple cider vinegar
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cumin
Breading
• 1 tbsp paprika
• 2 tsp onion salt
• 1 tsp chili powder
• 1 tsp black pepper
• 1/2 tsp celery salt
• 1/2 tsp sage
• 1/2 tsp garlic granules
• 1/2 tsp allspice
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp marjoram
• 2 cups flour
• 4 flax eggs (4 tbsp ground flax mixed with 1 cup water)
• Rice paper sheets
• Oil for frying
For the gravy
• 4 tbsp vegan butter
• 5 tbsp flour
• 1/2 tsp sage
• 1/2 tsp black pepper
• 1/2 tsp garlic
• 2 cups veggie broth
For the mashed potatoes
• 5 large potatoes, peeled and quartered
• 1/2 cup unsweetened almond milk
• 1 cup cashew cream
• 2 tsp sea salt
• 2 tsp black pepper
• 2 tsp garlic powder
For the coleslaw
• 6 cups shredded cabbage (I used a combination of green and red cabbage)
• 2 large carrots, shredded
• 1/3 cup onions, finely chopped
• 1/2 cup mayo
• 1/2 cup cashew cream (1:1 soaked cashews blended with water)
• 2 tbsp sugar
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
For the Biscuits
• We used the Minimalist Baker's recipe

Instructions

For the fried "chicken"
1. Heat oven to 350 degrees.
2. In a large bowl, stir together the wheat gluten, nutritional yeast, salt, pepper and cumin. Slowly add in the veggie broth, oil, and apple cider vinegar and stir to form a dough.
3. Knead the dough for about 2 minutes.
4. Break dough into small pieces and pull them to shape them into 8-10 flat discs that resemble chicken breast.
5. Bake seitan pieces in an oven safe dish for 20 minutes on each side.
6. In a shallow dish, combine flour and spices for the breading.
7. Remove seitan from oven and cool before coating.
8. Heat oil in a pan over medium heat. I used a small pan and filled it about half way with oil so that the pieces could deep fry. But you could just as easily fry them in a shallow pan.
9. Now it's time to prep the chicken for frying.
10. Take a piece of rice paper and soak it in a bowl of water for about 1 minute until it's soft.
11. Roll a piece of seitan in the soft rice paper like a burrito, covering each side of it.
12. Dredge through the flour mixture once, then in the flax egg mixture, then back in the flour mixture. You should have a nice even coating around the seitan piece. You can add more water if the egg mixture is too thick.
13. Once the oil is hot, carefully fry each piece of coated seitan until golden brown on each side.
14. Drain excess oil on a paper towel.
For the gravy
15. In a small saucepan, melt vegan butter over medium-low heat.
16. Once melted, whisk in flour and brown for a minute or two.
17. Add sage, pepper, garlic and veggie broth and continue to whisk until the flour dissolves.
18. Bring to a boil slowly, stirring continuously and cook for 10 minutes until thick. You can add more water if it becomes too thick.
For the mashed potatoes
19. In a large pot over medium heat, cover potatoes with water and bring to a low boil.
20. Cook potatoes until fork tender.
21. Drain and return back to pot.
22. Mash in the rest of the ingredients for the potatoes and fluff with a fork.
For the coleslaw
23. Combine all ingredients in a large bowl and stir to combine. Cover and refrigerate until ready to eat.

Notes