Nine out of our 10 taste testers said they'd eat Sunfed's CFC again, despite any misgivings they may have had about it. Is it a bird? Is it a plane? No, it's Chicken Free Chicken, which staffer Brendan is about to try. "It reminds me of crispy chicken" – Brendan (vegan).But I would be happy with this in my burger" – Eleanor (omnivore) Tastes somewhat like chicken but quite dry and overcooked. Chicken-ish flavour stays throughout the long chewing endeavour" – Christina (vegetarian) Lots of chewing necessary to get it down. Not like a succulent piece of chicken at all! It sucks up my saliva. "Tastes quite chicken-y" – Steve (vegan)."It tastes like chicken that is a little bit overcooked then reheated" – Amira (pescatarian).It reminds me of cardboard" – Bex (pescatarian) The vegans in the group commented that it had a stronger, more 'chicken-y' flavour than other similar vegan alternatives they've tried.ĭid our testers think it was finger-licking good? Here's what they had to say: The general consensus was that it tasted like overcooked chicken breast or chicken nuggets, and that it was quite dry. So, does it taste like chicken?Īccording to our testers – kind of. Trust us, Sunfed Chicken Free Chicken looks a lot more appetising once you've cooked it. We cooked up the Chicken Free Chicken (which we'll now call CFC for short) and asked them to assess it based on appearance, smell and taste, and tell us what they thought of it and whether they'd eat it again. Ten CHOICE staffers (a mix of vegans, vegetarians, pescatarians, omnivores and meat lovers) volunteered to put their tastebuds on the line to give you their verdicts. We put a new plant-based product, Sunfed's Chicken Free Chicken (available at Coles), to the test to find out whether it's something you'd actually want to put in your mouth. It seems that plant-based diets are truly going mainstream. More meat-alternative products are gracing our supermarket shelves than ever before and even fast-food outlets such as Hungry Jacks and KFC are trialling vegan products on their menus. Nearly 2.5 million Australians (12.1% of the population) are now mostly or completely meat-free, up from 9.7% in 2012. Meat is off the menu for an increasing number of people: more of us are choosing to go vegan, vegetarian or flexitarian (meat-free several days of the week). It’s certainly not cheap (costing more than organic chicken breast fillets), but if you're looking for an easy way to add texture and a bit of added interest to your meat-free meals, it's worth a try.Ĭontact: Stock images: Getty, unless otherwise stated. Nine out of ten tasters, which included a mix of vegans, vegetarians and omnivores, said they'd eat it again. this gives you that “golden” colour.īake for about 30 minutes at 220 degrees (or until done, keep an eye on them!) a hot oven will give you the best results.As one of our tasters said, "It's not horrible", and it does taste approximately like chicken – although most tasters said it tasted like dry, overcooked chicken breast. Halve the pastry sheets, and in the middle of the half sheet, roughly shape a “sausage” of the meat mixture in the middle and roll it over to allow you to paint some water on the inside edge of the pastry to stick it down.Ĭut into small sausage rolls and place on a tray that you have covered with baking paper.Ĭombine 1 egg and a dash of milk and whisk, and paint this on top of your sausage rolls one on the tray. One tablespoon of Maldon salt flakes (crush this with your mortar and pestle)ĭice the corriander leaves coursly and the stalks VERY finely (down to the root, not including the root)Ĭombine all ingredients (except for the pastry) in a large bowl and mix thoroughly, and then leave it to stand for about 20 minutes (this allows the salt to do its work, and act as the binding agent) Coles has both GF sausage mince and puff pastry available.Ībout 100 – 150g of ground beef (not much, but it gives you a good texture and fat content)Ģ rolls of sausage mince (I use the small rolls from coles) As a Coeliac, you really miss a good Sausage roll or pie, so instead of going without, make your own! Just make sure when you source your ingredients (mainly the sausage mince) that they are GF.
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