This recipe for vegetarian (and vegan!) sesame and hoisin "Chinese" chicken wings calls for a store-bought meat substitute, but you could also use chunks or slices of a homemade seitan or a store-bought seitan.
I hesitate to call these wings "Chinese" as I'm not sure there's anything particularly traditional about them, but nonetheless, the hoisin, soy sauce and sesame oil combination which is used to coat these vegan wings is definitely reminiscent of the flavors of Asia. Start with a store-bought vegetarian chicken substitute, brush them with a Chinese-inspired glaze of hoisin sauce and sesame oil, and cook them until sticky and perfect. Yum!
If you like making vegetarian substitutes for traditional chicken dishes, scroll down for some more vegan chicken recipes you'll love (I know I do!).
Recipe and photo courtesy of gardein.
- 1 clove garlic (minced)
- 1 tablespoon agave nectar (or brown sugar)
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- cayenne pepper to taste
- 1 tablespoon olive oil (or vegetable oil)
- 1 package gardein vegetarian "chick’n wings"
- 2 teaspoons cornstarch
- 1 teaspoon sesame seeds (toasted)
- 1 green onion (sliced)
- Gather the ingredients.
- In a small bowl, whisk together the garlic, agave nectar or brown sugar, soy sauce, hoisin sauce, sesame oil, cayenne and cornstarch until well combined.
- Heat one tablespoon of olive or vegetable oil in a sautee pan over medium heat. Add frozen gardein "chick’n wings" and cook for 4 to 6 minutes until crispy and brown on both sides, being careful not to burn.
- Add sauce mixture to the pan and cook until sauce is thick and sticky, and vegetarian chicken wings are well coated.
- To serve, garnish with sesame seeds and green onion.
- Makes four servings of vegetarian and vegan sesame "chicken" wings.
If you like these vegan Chinese chicken wings, here's a few more vegan chicken recipes which I personally love: