Vegan Grilled "Chicken" - Gluten Free

This recipe might not taste exactly like chicken (but I can tell you it tastes amazing and smells exactly like grilled meat while it's on the BBQ), but with its Mediterranean inspired flavors, it's a super tasty alternative to the grilled carrots and broccoli you've been feeding your vegetarian guests.

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Most of the vegan "meat" recipes you see out there use gluten, and with the rise of allergies and glutenphobia, some people have grown to hate it. There are other options, such as pea protein and Texturized Vegetable Protein (from soy), so as long as you can find non-GMO, soy protein is a great alternative.

This recipe is super easy to make and only requires a few ingredients, and I've also added a recipe for a wonderful vegan yogurt dressing!

Ingredients:

FOR THE "CHICKEN"

- 10 Slices TEXTURIZED VEGETABLE PROTEIN (Here in Romania they're super cheap, so if you're around here, this is where I buy them from: https://www.sanovita.ro/soia-felii-300g-82.html

OR IN THE US: Dixie Diner's Chicken-Not Strips

BROTH: Make it tasty, unseasoned TVP isn't super appetizing

- 1 teaspoon Salt

- 1/2 teaspoon garlic powder Vegeta NO MSG

- Enough water to cover the TVP completely

MARINADE:

- Large handful parsley and dill, finely chopped

- Juice of 2 lemons

- 1/3 cup balsamic vinegar

- 4 tablespoons soy sauce

- 1 teaspoon salt

- 8 cloves garlic, minced

- 3 tablespoons olive oil

What you'll need:

- A grill of some sort

- Charcoal

- Wood chips soaked in water for 20 minutes for smoking (I used apple)

Put the soy protein in a pot and cover with water and the broth spices. Put it on a stove on medium heat and let boil for around 25-30 minutes for big chunks, or around 10 minutes if you're using smaller pieces (the ones I use are around 3''x3"x0.5"

Drain the water once they're boiled, and leave them in a sieve or pat them with a towel to remove some of the water from inside.

Mix all the ingredients for the marinade together and using the wooden handle of a spoon, sort of mash the garlic and the herbs together to release more flavor.

Put the boiled TVP in a ziploc bag or container along with the marinade, close the bag and shake to mix everything up. Let sit in a fridge for a couple hours or preferably overnight.

Once the chunks are done marinating, fire up the grill. I had to make my own version of a BBQ because I don't have one, but it worked perfectly fine.

Once the coals are hot, add the wet smoking chips, and place the TVP on the grill, allowing them to slowly cook and smoke for around 8-10 minutes on each side, occasionally basting with the remaining marinade.

This light, refreshing sauce goes wonderfully with the rich "chicken". Obviously if you're not vegan, opt for a regular yogurt.

- 1 cup plain vegan coconut or soy yogurt

- 1 small cucumber, peeled and finely chopped

- A couple sprigs of fresh dill and mint

- Salt and pepper to taste

Mix everything together and serve alongside or poured over the grilled TVP

This recipe goes awesome with a fresh caprese salad and naan bread, or even as a burger smothered in some barbecue sauce!

Hope you enjoy and please let me know in the comments if you made it or if you have any questions!