Chef’s Kitchen: Chef Ryan’s Take on Plant-based Chicken

Splash. Mix. Mash. Wrap. Watch as Chef Ryan creates a simple and approachable plant-based chicken breast ready for sous vide cooking and a sizzling pan searing.

How to Make Plant-based Chicken Breast with Vegan Gravy, Peas, and Kale

I’m chef Ryan Flick with Griffith foods. I want to show you a really simple, easy recipe that shows you how to make plant-based chicken. For this, I’m using texture wheat protein, seasoning, starches, and wrapped in tofu skin.

There are so many misconceptions about plant-based foods out there, and I want to show you how easy and simple it can be to work with plant proteins.

I’ll be serving this with a fondant potato, peas, kale, and a vegan gravy. After cooking the plant-based chicken sous vide for an hour, I’ll sear it in a hot pan, baste it, and allow it to rest before serving.

How is Plant-based Making it’s Way into Your Kitchen?

Plant-based diets are well beyond being considered a fad — for many, they’re a lifestyle, and they’re here to stay. From chicken to pork and beef substitutes, Griffith Foods has sustainably sourced, plant-based solutions to satisfy diets of all types. Please reach out to us or contact your Griffith Foods rep to request a sample or explore additional simple, sustainable, and satisfying meat alternatives.

Let’s Create Better Together

We’re here to help inspire creations that keep your product portfolio on trend. Contact your Griffith Foods representative or reach out to our sales team to learn more about our ongoing research and innovative offerings.

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