Party Poppers
- Not too tricky
- 1:50 h
- 32 ingredients
Have you got that Friday feeling?? We certainly have! Hopefully you have a wonderful weekend in store, perhaps you're having a party or seeing some mates? If you are - MAKE THESE- delicious vegan party food that EVERYONE WILL LOVE! These party poppers are the perfect replacement for popcorn chicken. The ultimate plant based snack. They're perfectly seasoned and have a really satisfying bite to them. You won't be able to stop nibbling. Colonel who? These pretty party popper pieces pair practically perfectly with BBQ sauce. Also a great kids vegan recipe...they will love it too!
Serves: 4
Ingredients
For the popcorn bites
- 90g vital wheat gluten
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground sage
- ¼ tsp ground thyme
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp ground cumin
- 130ml vegetable stock
- 1 ½ tbsp olive oil
- ½ tsp apple cider vinegar
- tbsp vegetable oil for frying
- 10g nutritional yeast
- 2 tsp smoked paprika
For the buttermilk marinade
- 400ml soy milk
- 2 lemons
- 200ml coconut yoghurt - the thicker the better
- 2 tsp salt
For the dry coating
- 2 tsp cayenne pepper
- 2 tsp garlic powder
- 300g plain flour
- 1 tsp pepper
For the Asian BBQ sauce
- 1 tbsp vegetable oil
- 4 tbsp tomato ketchup
- 2 tbsp Dijon mustard
- 2 small onion
- 2 red chillies
- 4cm piece of fresh ginger
- 4 garlic cloves
- 300ml apple juice
- 200ml red wine vinegar
- 150ml soy sauce
- 200g light brown sugar
To serve
- 10g coriander leaves
- ½ tbsp chilli flakes
Before you start
Clean work surface dusted liberally with flour | Large saucepan with a lid on a medium-high heat | Kettle boiled | Steamer basket or colander | Large deep-sided frying pan | Cooking thermometer | Line a large plate with kitchen paper | Slotted spoon | Clear some space in the freezer | Freezer bags or parchment-lined baking sheet
Step 1
First make the dough for the popcorn bites
- Place the vital wheat gluten, nutritional yeast and all the herbs and spices in a large bowl and mix to combine
- In a separate bowl or jug mix together the vegetable stock, olive oil and apple cider vinegar
- Pour the wet ingredients into the dry ingredients and mix thoroughly until it comes together as a dough - this dough is known as seitan
- Tip the dough on to the floured work surface and knead for 10 minutes, until the dough becomes uniform and a bit spongy, being careful not to overwork it as it can get tough
- Cut into bitesize cubes
- Pour boiling water into the large saucepan until it’s 2cm deep
- Place the steamer basket or colander on top of the pan and add the seitan cubes
- Cover with the lid and simmer for 45 minutes to steam the dough
- Check the water every now and then and top it up with boiling water if necessary to stop the pan burning dry
- Remove after 45 minutes and set aside to cool to room temperature
Ingredients
- 2 tsp cayenne pepper
- 2 tsp garlic powder
- 90g vital wheat gluten
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground sage
- ¼ tsp ground thyme
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp ground cumin
- 130ml vegetable stock
- 1 ½ tbsp olive oil
- ½ tsp apple cider vinegar
- 300g plain flour
- 1 tsp pepper
- 2 tsp salt
Step 2
To make the buttermilk marinade
- Cut the lemons in half and squeeze the juice into a bowl, catching any pips in your other hand
- Pour in the soya milk, coconut yoghurt and salt, and whisk together well
- Now make the dry coating by combining all the ingredients in a separate bowl
- Put the cooled dough cubes into the buttermilk marinade and stir to cover
- Leave for 10 minutes to marinate
- Dip the marinated dough pieces into the dry batter, rolling them around to cover
- Now double-dip them in the marinade and roll them in the dry batter for a second time
Ingredients
- 400ml soy milk
- 2 lemons
- 200ml coconut yoghurt - the thicker the better
- 2 tsp smoked paprika
Step 3
For the first fry
- Pour the oil for deep-frying into the large frying pan so that it comes no more than halfway up the sides
- Heat the oil to 130°C (this is a fairly low temperature for deep frying so if you don’t have a thermometer, drop a cube of bread into the pan to test the temperature: when it’s ready it should float but take a little while to brown)
- Transfer some of the battered bites to the pan using a slotted spoon – do this in batches so the oil stays at the correct temperature
- Fry, turning regularly, until light golden brown and a light crust has started to form, about 3 minutes
- Transfer to plate lined with kitchen paper to drain and cool to room temperature, then transfer to freezer bags or lay on a parchment paper-lined baking sheet and put them in the freezer for at least an hour
- Keep the oil in the pan to use again later
Ingredients
- tbsp vegetable oil for frying
Step 4
Meanwhile, make the Asian BBQ sauce
- Add the oil to the pan
- Peel and finely chop the onions and add the to the pan and cook for 5 minutes, stirring
- Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, then finely chop
- Peel the ginger by scraping off the skin with a spoon and finely chop
- Peel and finely chop the garlic.
- Add all the ingredients to the pan and stir until the sugar dissolves
- Bring to the boil then reduce the heat to a low simmer
- Cook for 40 - 45 minutes until the sauce is thick, then taste and season
- Blend in a powerful blender until smooth
- Transfer to a sterilised bottle or jar and store in the fridge
Ingredients
- 1 tbsp vegetable oil
- 4 tbsp tomato ketchup
- 2 tbsp Dijon mustard
- 2 small onion
- 2 red chillies
- 4cm piece of fresh ginger
- 4 garlic cloves
- 300ml apple juice
- 200ml red wine vinegar
- 150ml soy sauce
- 200g light brown sugar
- 10g nutritional yeast
Step 5
Finish and serve
- Finely chop the fresh coriander leaves and sprinkle over the bites along with the red chilli flakes
- Once the bites are frozen, take them out of the freezer
- Reheat the oil to 180°C, or until a wooden spoon dipped into the oil sizzles around the edges
- Fry the frozen bites, in batches, until they are dark golden brown, about 5 minutes
- Transfer to kitchen paper and sprinkle with sea salt
- Serve with Asian BBQ sauce or your favourite dip on the side
Ingredients
- 10g coriander leaves
- ½ tbsp chilli flakes