Posted in May Wah Vegan Meats, Product Reviews, Products Tried

May Wah Vegan Drumsticks

MAY WAH IMITATION SMOKED DRUMSTICKS

Coated in Sweet Smoky Mustard Sauce and baked till crispy. Garnished with fresh cilantro and served with additional dipping sauce spiked with Balsamic vinegar and a mild sesame seed oil! The texture, flavor and overall mouth-feel is impressive! I would order these out if I had my choice of dipping sauces! I look forward to try more – they’re in the freezer now!! the cilantro is a nice touch!

5 drumsticks

Preheat oven to 375 degrees

Vegan Drumstick Sauce: Makes 7/8 cup sauce

1/2 c. prepared yellow mustard

1 T. Worcestershire sauce

2 T. Balsamic vinegar

2 T. black molasses

2 T. light brown sugar

2 t. liquid smoke

1 t. garlic powder

1 t. smoked paprika

1/2 t. salt

fresh grind black pepper as wanted


8.5 oz. pkg. froz. May Wah  IMITATION SMOKED DRUMSTICKS, thawed

fresh cilantro garnish

additional Balsamic vinegar

drizzle of light colored, mild sesame oil


Combine in bowl all sauce ingredients up to and including black pepper. Stir well till incorporated and sugar melts.

Place thawed drumsticks in large bowl.

Drizzle Vegan Drumstick Sauce as much as you like, over drumsticks.

Move them around in the bowl till completely coated.

Place on oiled baking sheet, or parchment paper on a baking sheet (I went the parchment paper route this time).

Bake in preheated 375 degree oven for 30 minutes.

turn drumsticks over and bake 10 minutes longer.

Arrange on plate with fresh cilantro sprigs as garnish.

For dipping the drumsticks: Spoon some extra sauce into a ramekin. Drizzle with a little balsamic vinegar and sesame seed oil.

Place alongside the drumsticks and serve.


Notes: These are easy to make. May Wah uses a lot of Five Spice in her plant meat preparations, so to mute it a little I use the Balsamic vinegar and the mild versioned sesame seed oil drizzled on top of the sauce in the ramekin for dipping and it was a perfect combination.

The plant meat textured similar to a dark and white chicken meat combined. The crust was similar to a thick baked chicken skin. It’s remarkable the likeness to the cooked animal. More of a ground, soft texture with fatty undertones that didn’t look like fat, but I did feel the presence of that texture while chewing.

The drumsticks come with a stick through them to make holding them easier. I have no idea what it’s made of and the package doesn’t indicate either, but it looks like it’s plant-based, a stalk from something or other.

I found them more filling than animal meat, so was able to save two for Steve to try when he gets home from work. I had two and Lilly Belle had one. She loved them.

They can be cooked frozen in a microwave oven or baked thawed in a conventional oven.

I bought mine online at their website. I recommend them.






 

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Author:

© 2018 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. MAKE YOUR DAY - DON'T WAIT FOR SOMEBODY ELSE TO DO IT!

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