1c chickpeas
1/2c water
2 tbsp soy sauce
1 tsp mustard
1 tsp salt
Pinch of garlic powder
1c vital wheat gluten
2/3c chickpea flour
1 onion, halved
2 cloves garlic
3 tbsp soy sauce
Blend up the chickpeas, water, soy sauce, mustard, salt and garlic powder, then mix/knead together with vital wheat gluten and chickpea flour for about 10 minutes until a tough dough forms. Roll this dough into a sausage and then knot it to keep the surface tension. Bring the remaining ingredients to a simmer and boil the dough knot for 45-50 minutes. Let cool, and rip into bite sized pieces.
You can then do whatever you want with this. I've sauced and broiled it for a pulled pork effect, or breaded and fried it for something like fried chicken. It's really just a textural vessel for some other flavours, so be creative!
Note: This is a bit involved if you're just making it for one night. I will usually make a triple batch and freeze a bunch (up to 3 months). The battered and fried version goes really well on a kale/brussel sprout caesar salad.
Originally from https://www.instagram.com/fitgreenmind