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Vegan KFC famous bowls

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I’ve never actually had a KFC famous bowl, but I am a huge carb advocate. The first time I stumbled upon their cult classic (thank Tumblr), I knew I could veganize it. There are lots of popcorn “chicken” recipes in the world that start with soy or tvp chunks, so I thought I’d give lentils some fame this time around. The miso gravy recipe is a family favourite too (just ask Libby), that we’re known for putting on just about everything.

If you have plastic cutlery from you last take out order, now would be a good time to put it to use.

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Ingredients

Lentil “Popcorn Chicken” (makes 2 dozen pieces)

1 cup red lentils

1 tsp sea salt

2 tsp onion powder

½ tsp garlic powder

½ tsp ground cumin

½ tsp paprika

¼ tsp ground black pepper

2 cups water

1 tbsp lemon juice

1/8 cup cornmeal

1/4 almond milk

t tbsp ground flaxseed

Grapeseed oil, for frying

Miso Gravy (makes around 2 cups)

2 tbsp butter

1/4 cup all purpose gluten free flour

2 cups veggie broth

1 tbsp miso paste

1 tsp garlic powder

1 tsp onion powder

1 tsp pepper

To make the bowls:

Mashed Potatoes

Corn (fresh or frozen)

Shredded Vegan Cheese (I used cheddar)

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Directions

To make the lentil popcorn chicken: Combine lentils, salt, onion powder, garlic powder, cumin, paprika, and black pepper in a bowl. Bring water and lemon juice to a boil in a large pot. Add in the spiced lentils, stirring until a paste forms, for about five minutes. In a separate bowl, combine cornmeal, almond milk, and flaxseeds. Removed the lentil mixture from the heat, add in the cornmeal mixture, and stir until combined. Then, pour in to a parchment paper lined dish. I used a 10×7 casserole dish, but anything shallow will work. Cover, and refrigerate for at least 6 hours to firm. When you’re ready to cook, heat a generous amount of grapeseed oil in a large pan. Then, use a tablespoon to scoop out popcorn chicken like chunks, and fry until golden brown on both sides. Allow to rest on a paper towel lined plate before using.

To make the gravy: Start by melting the butter in a small pot, and add the flour. Mix the two until well combined in a solid paste. Then, add the broth and whisk until the flour chunks are broken up. Finally, add in the spices and miso. Continue cooking at medium heat, whisking until smooth. Continue to stir until it reaches the desired, gravy consistency – about ten minutes.

To assemble: Start by adding some mashed potatoes to a bowl. Top with shredded vegan cheese, corn, lentil popcorn chicken pieces, and smother in gravy.

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Apparently comedian Jim Gaffigan plays the Colonel in KFC commercials now, which disappoints me so. A pioneer in eating-too-much comedy, I’m sure he’d enjoy this vegan food coma, too.

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