Skipper Kent's Celestial Chicklesse

Ingredients

1 tsp red wine

1 tsp soy sauce

1/4 cup VeganEgg or Just Egg*

salt and pepper to taste
a pinch of MSG (optional)
flour for dredging
3 large plant chicken filets, torn into quarters 

1 tbsp flour
2 tbsp plant butter
1 cup cashew cream
toasted sesame seeds

Instructions

Mix wine, soy sauce, egg, salt, pepper, and MSG if using, in a shallow dish. Dip chicken in mixture, and then dredge in flour.
Add oil to a pan and heat over medium high heat. When oil reaches 359°F add chicken. Fry til golden.
Remove from pan and drain.
In a saucepan, melt butter over medium heat. Add flour and stir well. Cook til it starts to smell nutty, but don't let it brown.
Add the cream, stirring, and season with salt and pepper.
Place chicken on a serving platter, pour on the sauce, and sprinkle with toasted sesame seeds.
Enjoy!

*Mix VeganEgg according to package instru tions. You may substitute a slurry of garbanzo bean flour and water if you can't get the vegan egg products.