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Ingredients
US|METRIC
4 SERVINGS
- 1/2 gal. oil (refined, coconut, soybean, avocado, grapeseed, or sunflower all work)
- 4 chicken cutlets (vegan, or “breasts”, Gardein’s ‘Chick’n Scallopini’ or VeriSoy’s ‘Chicken Cutlets’)
- 1/2 cup coconut cream
- 1 Tbsp. white wine (distilled, or rice vinegar)
- 1/2 Tbsp. powdered sugar (or powdered Swerve)
- 1/4 cup farinha de mandioca
- 1/4 cup sorghum flour
- 2 Tbsp. coconut milk powder (or soy milk powder)
- 1 tsp. salt
- 1 tsp. paprika
- 1/2 tsp. onion powder
- 3 oz. vegan mayonnaise (1/4 cup + 2 tbsps)
- 1.5 oz. barbecue sauce
- 1 Tbsp. powdered sugar (or powdered Swerve)
- 1 Tbsp. white wine (distilled, or rice vinegar)
- 2 tsp. Dijon mustard
- 1 tsp. yellow mustard
- 4 hamburger buns (soft, vegan-friendly white, 2 if doing double-stacked, 4 if doing single sandwiches)
- vegan butter (softened)
- bread
- pickles
- 1/8 iceberg lettuce (head, finely shredded)
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