Roberto shows how to use store bought vegan chicken substitutes to create a delicious meal with the texture and taste of real fried chicken.  An interesting step in this recipe is when Roberto wraps the seitan and soy based chicken substitute with rice paper to simulate chicken skin.  Those, who wish to avoid the excess calories and fat from the frying process, could bake their chicken substitutes with a technique shown here and here.  As side dishes, he uses coleslaw and collard greens with tempeh bacon.  This is a flavorful dish that will certainly satisfy meat lovers. Continue reading →