Fried Chik'n + Red Slaw + Celery Pickles

NOT TESTED

Chik'n
2 c vital wheat gluten
5 T nutritional yeast
2 t onion powder
1 t salt
1 t Butler Foods Chik-Style seasoning
3/4 c Frank's hot sauce
3/4 c broth
5 T tahini
6 cups of vegetable broth (for boiling)

Mix together dry ingredients.
whisk Frank's and tahini together, slowly combine wet with dry until kneadable dough is formed, then knead for several minutes.
tear into desired pieces, and simmer in a low boil for 45 min-1 hour. Allow to dry briefly.

Coating Mix
2 cup all-purpose flour
1 tsp salt
1 tsp cayenne pepper
½ tsp pepper
½ tsp onion powder
½ teaspoon paprika
1 tsp garlic powder
¼ tsp sugar
¼ chili powder

combine coating and place in bowl.

Sauce
1/3 c Frank’s
1 T mustard
3 Veggs
Oil for frying

combine sauce and place in bowl.
coat chik'n pieces with the flour, then into sauce, then back into flour. Dredge all pieces, then fry in deep fryer until golden brown.
Drain on paper towels.

Red Slaw
1 c shredded red cabbage
1 large carrot, shredded
1 chopped fresh green onion
handful pumpkin and sunflower seeds
1 T mayo
1 T lemon juice, to taste
1 clove garlic, pressed or minced
pinch ground cumin
salt and pepper

Quick Celery Pickle
1 Bunch Celery
1 c Water
1 c Sugar
1 t Peppercorns
1 t Mustard seeds
1 t Fennel seeds
1/2 t Cloves
1/2 t Salt
6 T White wine vinegar

Bring everything but celery to a simmer in a pot. Wash and slice celery and place in a jar. Pour boiling brine over and chill.