Vegan Chicken:
Taking a swing at vegan pommes aligot has been on my mind for a while. This cheesy potato masterpiece was well worth the wait! I cannot stress this enough; THIS IS NOT A DISH TO BE EATEN REGULARLY!! Right, that’s enough of me being a responsible adult 😂 The dish is unctuous and comforting, and proves that vegan food is so much more than grass and mud.
It can be served as a side dish, but I had it in a bowl with lots of tasty toppings. I wanted something crunchy, so I’ll show you how to make super quick, crispy vegan bacon. I’ve just realised that I didn’t include the extra bit of video that I shot, where I explained what yuba is! Yuba is a skin that forms on top of soya milk when it’s heated (like you get on dairy milk). It’s then either packaged fresh, or dried.
You could definitely make vegan chicken skin by applying the same technique to the yuba; I’d go for chicken-flavour stock, a couple drops of liquid smoke, and half a teaspoon of malt extract.
If you want another topping idea; I had the last portion with a large handful of rocket (arugula), spring onions, crispy fried onions, and some balsamic roasted cherry tomatoes. The flavours were incredible together!
Check the pinned comment for recipe notes and tips
In this video, you learn:
✅ What is pommes aligot?
✅ How to make vegan bacon
✅ How to use a potato ricer
✅ How to make vegan bacon flavouring
✅ How to make vegan pommes aligot
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Yuba Bacon Ingredients:
½ tsp Sumac
¼ tsp Smoked Paprika
1 tsp Chicken Flavour Stock
½ tsp Onion Powder
¼ tsp Garlic Powder
1 tsp Nooch
½ tsp Tomato Puree (do ¼ tsp)
3 tbl Hot Water
½ tsp Olive Oil
2 sheets Dried Yuba
Vegan Pommes Aligot Ingredients:
2 Garlic Cloves
250ml (1 cup) Coconut Cream
650g (22.92oz) Waxy Potatoes (cooked in heavily salted water)
115g (1 stick) Vegan Butter
300g (10.58oz) Cathedral City Vegan Cheese
Mentioned Links:
Vegan Chicken:
Serious Eats Pommes Aligot:
ALigot in Paris:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 – We’re making Pommes Aligot! (cheesy mashed potatoes)
00:56 – How to make crispy vegan bacon
03:43 – How to use a potato ricer
07:38 – Adding the fat
08:03 – Mix in the Cathedral City Vegan Cheese
09:13 – Air fryer vegan bacon
09:47 – Eat!