Just a quick one for you today as I’ve got loads of exciting prep work to do for this coming week. I ordered a few extra books which have arrived over the last few days. One of them being Old English Cookery.
I was excited to look through this and pick out some simple, traditional English dishes. I added a few ideas to my list but then came across this Mock Chicken for Sandwiches recipe and knew I’d have to give it a go. I was a bit confused to see a faux meat dish in this book as it is definitely not aimed at vegetarians. I think it’s there as a cheaper alternative to real meat, so I was interested to give it a try. I was also a bit nervous.
Mock Chicken for Sandwiches
Spread on salt biscuits this makes an exciting savoury
- 2 tomatoes, chopped
- 2 onions, finely chopped
- 50g vegan cheese, grated
- 25g soya butter
- 1/2 cup breadcrumbs
- mixed herbs
- vegan chicken stock cube crumbled (optional, not in the original recipe)
- salt and pepper
- Put the tomatoes, onions, grated cheese, soya butter and chick’n stock in a pan and heat. Simmer until the onion is cooked
- Thicken with the breadcrumbs and flavour with herbs, salt and pepper
Makes 2 cups worth
When I looked at the original ingredients I couldn’t see where a strong ‘chicken’ flavour was going to come from so I did adapt this and add some veggie chicken stock. I don’t know if it was this added extra that made this so bloody tasty but it was great!
I was genuinely surprised about how good it was. I had it as suggested with salty crackers but it would ace in a sandwich with lettuce and tomato, or as a topping for jacket potatoes or to go inside a tofu omelette. I actually think I’ll make this again, it was cheap, easy and tasty.
Less of the savoury and more of the sweet! Check out this awesome Chocolate Creme with Vanilla Fluff from Move Eat Breathe and these Vegan Ice Cream Popsicles from Kitchen Experiments