Vegan Drumsticks
User Reviews
5
Vegan Drumsticks
Description
This Vegan Drumsticks recipe mixes puréed chickpeas with vegetable broth, olive oil, nutritional yeast, soy sauce, onion and garlic powders, poultry seasoning, miso paste, and salt. Vital wheat gluten is combined to create a dough, which is kneaded and divided into eight pear-shaped drumstick forms pierced with skewers for handling. Steaming the formed drumsticks for at least one hour cooks the gluten thoroughly and develops a chewy texture similar to meat.
Wrapping with rice paper creates a crisp outer layer when cooked further, and basting with a mix of vegan butter, soy sauce, garlic, bouillon powder, oregano, and black pepper builds savory flavors and browning. The process yields plant-based drumsticks that simulate the appearance and feel traditionally associated with poultry legs.
These drumsticks can be served as a main dish or used as a protein component in vegan meals. The flavor is rich and seasoned with familiar herbs and umami ingredients that complement each other.
Notes advise careful steaming time checks, as cooking duration may vary by size. Drumsticks can be pre-steamed, chilled, and reheated by roasting. The recipe encourages not skipping the rice paper for optimal texture and browning results.
Ingredients
Vegan drumsticks:
- 1½ cups chickpeas drained
- 1 cup vegetable broth or vegan chicken-style broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons nutritional yeast
- 2 teaspoons soy sauce
- ¼ teaspoons onion powder
- ¼ teaspoons garlic powder
- 2 teaspoons poultry seasoning
- 1 teaspoon miso paste
- ½ teaspoons salt
- 1⅓ cups vital wheat gluten
For the basting liquid
- 8 oz vegan butter
- 1 teaspoon soy sauce
- 4 cloves garlic minced
- 1 teaspoon vegan bouillon optional
- 1 teaspoon oregano
- ¼ teaspoon black pepper
For crispy skin
- 3 rice paper sheets optional, but suggest you don't skip!
Instructions
Make the wheat meat drumsticks:
- Add all the ingredients for the vegan drumsticks except the vital wheat gluten to a food processor (drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, onion powder, garlic powder, poultry seasoning, and miso paste) and process until smooth.
- Transfer the mixture to a large mixing bowl, making sure to scrape all the good bits off the processor bowl. Add the vital wheat gluten to the bowl and mix it up with a silicone spatula to start and your hands to finish.
- Once it has come together in a coarse ball, sprinkle some vital wheat gluten on a clean countertop. Knead the dough (at least 10-12 times).
- Divide the dough into 8 pieces and shape your drumsticks into a pear shape. Pierce each piece with a skewer.
Steam the drumsticks:
- To a large Dutch oven or pot and a steamer basket, add at least 3 cups of hot water into the bottom of the pot, bring to a boil and lower the heat to steam for at least one hour. Wrap the drumsticks in foil paper tightly and place them on the steamer basket. *See notes for tips when steaming.
Making basting liquid:
- While the wheat meat pieces are steaming, make basting liquid (aka compound butter) by mixing the ingredients in a bowl (vegan butter, soy sauce, minced garlic, better than chicken vegan bouillon, oregano, and black pepper).
Make crispy rice paper skin:
- Soak rice paper in water for 30 seconds and allow it to dry completely. Once the turkey is steamed, brush each individual component with the basting liquid. Then, wrap the rice paper around the components. It’s okay if there are crinkles or air bubbles, you just want to get it covered as much as possible.
- Then, brush the top of the rice paper with more basting liquid.
Brown the drumsticks:
- While the drumsticks are steaming, preheat the oven to 400ºF. Place the steamed pieces in a baking dish and pour basting liquid over them. Bake for 20 minutes.
- Spoon the basting liquid over the pieces every 5 minutes to avoid it drying out on the inside.
- Serve hot with your favorite dipping sauce!
Notes
- Check the steaming process after one hour since cooking times vary; they may need up to an additional 30 minutes.
- You can make the vegan drumsticks in advance, refrigerate after steaming, then reheat by roasting in foil at 350°F for 30 minutes before basting and browning.
- Using rice paper sheets is recommended for creating a crispy skin texture on the drumsticks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8drumsticks
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 4g | 200% |
| Cholesterol | 1mg | 0% |
| Sodium | 756mg | 32% |
| Potassium | 179mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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