It’s inevitable that anything that’s good but fried, I will somehow try to bake it. Yeah, it’s healthier but it’s also because I’m kinda lazy and don’t want to clean up a big greasy mess (the real reason).
When I first made Homestyle Vegan Cajun Chicken Fingers, I pretty much followed The Vegan Ronin recipe posted here with a few minor changes. Today, I made a “shake and bake” version. It’s just as tasty, doesn’t have as much of a coating but still came out crispy – the thinner pieces did, the thicker knot part was nice and chewy. I like both versions. Of course, the lazy part of me likes the baked version better.
Baked Vegan Cajun Chicken Fingers
Serves 2 – 4 as part of a meal
1 package fresh soy knots
3 tablespoons panko breadcrumbs
1 tablespoon nutritional yeast
1/2 teaspoon cayenne powder
1/2 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon onion granulates
Preheat the oven to 375 degrees.
Rinse off the soy knots and drain. In a bag, combine the rest of the ingredients. Add the soy knots and shake to coat well, place on an oiled baking pan. Bake for 15 minutes, turn over and bake another 12 minutes or until golden and crisp.