Friday, June 18, 2010


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I'm not sure if you knew this... but yesterday was vegan Christmas!

Yes, there was a huge box of Match Vegan Meats left on my doorstep yesterday. Poor little buddies, just looking for a kitchen to call home... until they're cooked and eaten, that is. MUAHAHAHAH.


Don't get me wrong... it hurts me say it. I mean, there hasn't been a competition this fierce since Kirk had to fight Spock. But I have to say that the Match Vegan Meat chicken fingers were freaking amazing! They made the May Wah ones look greasy and sad. If you can make these tonight - just do it.

And then do this.

Chicken Fingers
  • 1/4 Cup Margarine
  • 2 Tablespoons Herbed Bread Crumbs (make sure they're vegan; a lot of them aren't)
  • 1 Cup Corn Flakes (Crushed)


In a shallow dish, mix Bread Crumbs and crushed Corn Flakes. Now, if you're using May Wah chicken or any vegan chicken that is already formed, cover the Fake Chicken with the melted Margarine, and then coat with the Corn Flake mix. It won't really "stick," so you'll need to be careful removing them from the Corn Flake mix. (See photo below) If you're using the Match, form it into "fingers" with your hands, and then coat with the Corn Flake mix. You'll want to gently push the Match into the Corn Flake mix to get the most mix on there you can.

After all your "fingers" are coated, place them in the oven safe glass dish with the Margarine. Sprinkle a handful of Corn Flake mix over the top.

Then, bake for about 5-10 minutes. Flip the Fingers over and put back in the oven for another 5-10 minutes. You'll want to make sure that the extra Corn Flake mix gets coated with the melted Margarine. You'll want to remove them from the oven when they're golden brown.

We ate them with Betty's Oven Fried Potato Wedges. This recipe is already vegan, so we barely tampered with it.

Oven-Fried Potato Wedges
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Sugar
  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon Ground Mustard Seed
  • 1/2 Teaspoon Garlic Powder
  • 4-5 Red Potatoes (each cut into 8 wedges, not peeled)
  • Olive Oil Cooking Spray

Preheat Oven to 425.



Bake uncovered for 20-30 minutes, until the Potatoes are tender when you pierce them with a fork. You'll need to keep an eye on them since Potato sizes vary.
The bigger pieces of Corn Flakes just wouldn't stick.


  1. I'm really interested in trying the "Match" stuff, I'll have to order some.

    Have you tried using vegan mayo (thinned with a little soymilk) to dip your chicken (or whatever) pieces in before breading them? I've had really good luck with crumbs sticking when I do that. I know it doesn't give them the same "buttery-fried" taste but at least the coating sticks... just curious.

  2. Yeah - ya know - usually we make a batter to dip things in but we went with the Betty style this time and it was super fast and easy. I was kinda shocked at how fast these things were to make.

  3. It's not fair, i want to move to America - like now!

  4. Those look scary good, Annie!!!!!!!!!!