Tasty Pan Vegan Chunks

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This is a new recipe for our ever-popular vegan chunks. They are so easy to make, so tasty and go well as companions to so many things that our readers love them and you will too when you have tried them.
This recipe is just as simple and savory as all the others. We show it with lots of peppers and onions and without them, as a side dish for potatoes and also as a side dish for sweet potatoes, to give you more ideas on how to serve them. Add a green salad and a light dessert and you've got a super easy and delicious vegan meal. Enjoy!

1 cup Old Fashioned oats
1/2 cup sweet peppers strips (red and green peppers)
1/4 cup walnut pieces
3 Tbsp. cornstarch (as a binder to substitute eggs)
1 cup whole wheat flour
1/2 cup Do-pep or gluten flour (this will give a chewy consistency to your chunks, if you do not have fluten flour or do not want to use it, increase the amount of cornstarch, so that the chunks will be firmer and do not fall apart while cooking)
1 medium red onion, peeled and sliced
1 tsp. garlic powder (1/2 tsp. garlic powder, if you do not love garlic a lot)
1/2 tsp. Italian Seasoning
1/2 tsp. powdered coriander (if you can only get them in whole seeds, crush them with a mortar and pestle)
2 Tbsp. sweet paprika powder
Salt to taste
1/2 cup water
1 Tbsp. olive oil and more to cook

In a blender or food processor, put the onion, walnut pieces, the pepper strips, the oats and a little bit of the water and process till smooth.
Scrape into a bowl and add all the rest of the ingredients, combining well, and making sure your forming dough doesn't get lumpy.
The consistency you want is that of a soft dough, not too firm but not runny either. If you use Do-Pep or gluten flour, cover it with a kitchen towel and let it rest for about 15 minutes, so that the
product will make the dough more cohesive and the chunks will be firm but chewy after cooked. If you're not using the gluten flour, you can cook the chunks right away.
To cook your chunks, heat up a skillet that is barely "painted" with olive oil, take large pieces of the dough and using a large cooking spoon, break up the dough into pieces even as it cooks, keep stirring and breaking it until
you're happy with the size of your chunks, and then cook until golden brown on all sides.
Repeat with the rest of the dough.

Yield: Serves from 2 to 4, depending on size of portions

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