Scrumptious Vegan KFC Style ‘Chicken’

Scrumptious Vegan KFC Style 'Chicken'

Today, I have for you a super yummy recipe that takes a little patience to make but it is worth it at the end so don’t rush it! 🙂

I am pretty sure if you are reading this it is because you are craving some comfort food like Vegan Pasta Alfredo,  my absolute scrumptious chocolate cake or what I am about to introduce you now: A super crunchy Vegan version of KFC!

Of course, no animals were hurt in the process. Like anything else, it is not something you should be eating often but instead once in a blue moon due to the fact that it is deep fried.

Having said that, let’s dive into today’s recipe.

NOTE: This is a recipe you need to start the DAY BEFORE  the actual date you wish to eat it.


1 large block of medium-firm tofu (very important, if it is firm or soft will not work)

Around 1 ½ to 2 cups of Vegan “chicken” broth or any Vegan “chicken” (if you cannot find it, you can choose a veggie broth but might not have the exact same taste).

2 cups of unsweetened plant-based milk,

2 tablespoons of vinegar

Oregano or Italian seasoning

Garlic salt

Black pepper


Around 2 cups of all-purpose flour

Oil for frying


  1. Take the tofu package and place it in the freezer (unopened). Let it freeze completely until solid. After this is done, remove it from the freezer and allow it to defrost fully. Repeat this process twice. This step is essential for the success of your recipe (so do not skip it) because freezing it twice will change the texture of the tofu to a meaty-like texture and allow any flavours to soak beautifully.
  1. After the tofu is defrosted completely, open the package and drain out all the liquid. You need to ensure all the water is out. Pat it dry with a clean cloth. If you have a tofu presser, use it to squeeze as much water as possible, you want the tofu to be dry. Be gentle with it though. If you don’t have a tofu presser, use two cutting boards and place the tofu in the middle and press to remove all the liquid. Once you finish this process, use a kitchen cloth to drain it again.
  1. Break up the tofu with your fingers into medium sized pieces. You will see that the texture of your tofu changed completely and it no longer crumbles but instead you can easily break it.
  1. You should have around 7 or 8 pieces. In a pirex dish add the tofu pieces with enough space between each piece. Pour the chicken broth (room temperature) on top of the tofu and let it soak.
  1. In a bowl add your plant based milk with the vinegar, stir and wait for approximately 6 or 7 minutes until it curdles (your buttermilk). Set aside.
  1. Take a large bowl and add the flour along with all the spices listed in this recipe.   I eyeball when cooking (most of the time) so just add a little bit of everything. Mix everything together.
  1. Take one piece of the tofu without much liquid, add it to the milk mixture and then to the seasoned flour making sure every side is coated well. Repeat these steps with the rest of your tofu pieces.
  1. Now, you are ready for the second round. This time you can add some crumble corn flakes to the flour to give it more crunch although this is an optional step. Take your pieces one by one and repeat the process stated in #7.
  1. Deep fry the tofu in hot oil until a nice crunchy and golden brown crust has been created. It should take around 5-6 minutes per side but it all depends on how hot your oil is. Make sure to turn the pieces around so it cooks evenly on all sides.
  1. Serve it with French fries, onion rings or simply with some creamy Vegan mashed potatoes.

Moist & Delicious Vegan French Apple Cake


I tried to make this for the first time today and it came out great! I hope you enjoy it as much as I did. This makes enough for an 8 or 9 inch cake pan (the one you use for a layer cake) so it is going to be quite small. If you want to make it bigger, please feel free to double or triple the recipe. It is between a cake and a tart to give you an idea of how it will be. The taste: Absolutely scrumptious!

Let’s get started.


1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon of sea salt

3 chia seed ‘eggs’ (to make 3 chia ‘eggs’ mix 3 tablespoons of chia seeds in a small ball and add 9 tablespoons of water. Mix and let it rest for 10 minutes until it becomes a jelly paste).

¾ cup of sugar

½ cup of melted margarine or Vegan butter

3 large peeled, deseeded apples cut into small cubes.

1 tablespoon of lemon juice

1 teaspoon of vanilla extract/essence


The first thing you need to do is make your 3 chia ‘eggs’ since they will take a little while to thicken up.

Then grease your pan and turn on the oven to 375F (190C).

In a bowl, whisk together the flour, baking powder and salt. Set aside.

In another bowl, add the chia seed ‘eggs’, the sugar and the vanilla extract and whisk well for a minute or two. Forget about how it looks, I know it looks grey! It won’t look like that after baking.

Whisk half of the flour mixture into the “egg” mixture and combine carefully. Then add half of the melted margarine and continue mixing. Add the other half of the flour, mix and then add the other half of the margarine.

In a bowl, combine the apples with the lemon juice and then add them to the flour mixture and fold them in. Spread evenly the top. You can sprinkle a little sugar on top.

Bake for around 35-40 minutes or until you insert a toothpick and come out clean. Let it cool completely before serving. You can add sprinkle  confectioners’ sugar on top or eat it as it is!

Yum yum! 🙂

Comfort Vegan Pasta Alfredo!


Pasta is one of my favourite foods!  I’m an Italian descendant so pasta is one of those comfort foods I grew up eating in so many different ways. However, as you know, a lot of these dishes carry cheese so how can you enjoy creamy Alfredo pasta without the cheese? Well, let me tell you it is easier than you think.


2-3 cloves of garlic (finely shredded or minced)

6 tablespoons of margarine

6 tablespoons of flour

Soy milk or any other plant based milk

Dry parsley

Salt to taste

Black pepper to taste

Your favourite cooked pasta


I usually make the sauce first and then cook the pasta so it is nice and hot. You can reserve a little pasta water when you drain it so you can use it to add creaminess to your sauce if necessary.

In a non-stick pot, on medium heat, add the margarine and let it melt. Add the garlic, mix it together and let it cook for around a minute.

Turn down the heat just a little bit and add the flour. Now, using a wooden spoon mix everything until the flour and the margarine are combined. It will look like a dough, mix constantly (don’t let it get brown) and cook it for around a minute. Then very slowly add the milk and whisk constantly. Don’t stop whisking; you want the flour to be incorporated to the milk without any lumps. I usually use around 2 cups and add them gradually but it all depends on how thin or thick you want this sauce to be. I like it a little thin because it will eventually thicken when you add the pasta. You don’t have to cook the sauce for too long. Once it is smooth you can turn it off and continue to add the milk as needed.

If for some reason, you get lumps in the sauce, don’t throw it away! Take it to the blender and let it blend for a minute or two. You will have perfect, lump-free sauce in no time. 😉 Add the dry parsley and mix everything.

Add the pasta to the sauce and fold it carefully. And there you have it, the perfect Vegan Alfredo to eat while watching your favourite show on Netflix. Yes, you deserve it! 🙂