The article explores the evolution of plant-based comfort foods, specifically focusing on the challenge of replicating beloved dishes like fried chicken. It highlights how L.A.'s plant-based chefs are creatively utilizing ingredients such as soy, seitan, mushrooms, and cauliflower, breaking away from bland substitutes. By focusing on traditional cooking methods and enhancing textures and seasonings, they craft satisfying vegan versions that are not just imitations but reimaginings of the originals. Chefs like Doomie emphasize the importance of simplicity in their recipes to preserve comfort food's nostalgic appeal.
The magic of fried chicken lies in the interplay between the meat, the skin and the thin layer of fat that separates them.
Today's vegan chicken is made from soy, wheat gluten, mushrooms and/or cauliflower and transformed through creative textures and spice-packed batters.
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