📝 About This Recipe
Discover the ultimate plant-based alternative with these succulent, high-protein strips crafted from pure pea protein isolate. These strips offer a remarkably meaty texture and a savory, neutral canvas that absorbs flavors beautifully, making them a versatile staple for any kitchen. By combining the power of peas with aromatic spices and a touch of nutritional yeast, we create a satisfying, allergen-friendly protein that rivals traditional poultry in both bite and versatility.
🥗 Ingredients
The Protein Base
- 1 1/2 cups Pea Protein Isolate (unflavored and unsweetened)
- 1/2 cup Vital Wheat Gluten (provides the essential 'meaty' chew)
- 1/4 cup Nutritional Yeast (for savory depth and color)
- 1 tablespoon Psyllium Husk Powder (acts as a binder for moisture retention)
Aromatic Liquid Mix
- 1 1/4 cups Vegetable Broth (low-sodium, lukewarm)
- 1 tablespoon Soy Sauce or Liquid Aminos (for salt and umami)
- 1 tablespoon Tahini (adds necessary fat for mouthfeel)
- 1 teaspoon Apple Cider Vinegar (brightens the overall flavor profile)
Dry Seasoning Blend
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme (rubbed between palms to release oils)
- 1/2 teaspoon Smoked Paprika (for a subtle hint of flame-grilled aroma)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Searing
- 2 tablespoons Avocado Oil or Grapeseed Oil (high smoke point oil)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the pea protein isolate, vital wheat gluten, nutritional yeast, garlic powder, onion powder, thyme, smoked paprika, and black pepper until perfectly combined.
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2
In a separate medium bowl or measuring jug, whisk the lukewarm vegetable broth with the soy sauce, tahini, and apple cider vinegar until the tahini is fully emulsified.
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3
Create a well in the center of the dry ingredients and pour in the liquid mixture. Use a sturdy spatula to stir until a rough, shaggy dough forms.
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4
Turn the dough out onto a clean surface. Knead the dough firmly for about 5-8 minutes. You are looking for the protein strands to develop; the dough should become elastic and slightly bouncy.
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5
Let the dough rest on the counter, covered with a damp cloth, for 10 minutes. This allows the proteins to hydrate fully and makes it easier to shape.
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6
Flatten the dough into a rectangle about 1/2 inch thick. Use a sharp knife or pizza cutter to slice the dough into strips approximately 1 inch wide and 3-4 inches long.
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7
Prepare a steamer basket over boiling water. Place the strips in the basket, ensuring they aren't touching too much as they will expand slightly.
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8
Steam the strips for 20 minutes. This 'sets' the protein structure and ensures the interior is cooked through and juicy rather than rubbery.
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9
Remove the strips from the steamer and pat them dry with a paper towel. Cooling them for a few minutes at this stage helps the texture firm up further.
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10
Heat the avocado oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering.
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11
Place the strips in the hot pan. Sear for 3-4 minutes per side, or until a deep golden-brown crust forms and the edges become slightly crisp.
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12
During the last minute of searing, you can splash a tiny bit of extra broth or soy sauce into the pan for a 'deglaze' effect that coats the strips in extra flavor.
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13
Remove from heat and let the strips rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Do not skip the kneading process; this is what creates the fibrous, 'chicken-like' texture rather than a soft sponge. If you want a gluten-free version, replace the wheat gluten with extra pea protein and an additional tablespoon of psyllium husk, though the texture will be softer. For a 'chicken' skin effect, dust the steamed strips in a little cornstarch before searing in the pan. Store any leftovers in an airtight container in the fridge for up to 5 days; they actually become firmer and 'meatier' the next day. Ensure your vegetable broth is highly seasoned, as pea protein itself is very neutral and requires a strong flavor base.
🍽️ Serving Suggestions
Serve atop a crisp Caesar salad with vegan dressing and sourdough croutons. Toss with buffalo sauce and serve alongside celery sticks and ranch dip for a game-day snack. Layer into a warm pita with tzatziki, sliced cucumbers, and pickled red onions. Pair with a chilled Sauvignon Blanc or a light, citrusy pale ale to cut through the savory umami. Slice thinly and add to a vegetable stir-fry with ginger, garlic, and snap peas.