Chicken Fried Seitan
"This was from the blog Voracious Vegan Eats before she stopped being vegan and changed it to Voracious Eats, then decided to end the hate mail she was getting and deleted her blog all together. I copied it word for word, so if you're missing that recipe, here it is."
- Ready In:
- 1hr 40mins
- Ingredients:
- 33
- Yields:
-
5 cutlets
- Serves:
- 5
ingredients
- 1 1⁄2 cups vital wheat gluten
- 3 tablespoons nutritional yeast
- 1⁄4 tablespoon cumin
- 1⁄2 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon lemon pepper
- 1⁄2 teaspoon chili powder
- 1⁄2 tablespoon vegan worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons soymilk
- 3⁄4 cup cold water
-
Broth
- 5 cups water
- 1 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons soy sauce
- 2 tablespoons vegan worcestershire sauce
-
Wet Mix
- 1⁄4 cup water
- 1⁄4 cup soymilk
- 3 tablespoons stone-ground spicy mustard
- 1⁄2 teaspoon garlic powder
- 1 dash lemon pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon nutritional yeast (you can replace with AP flour, but if you do make sure to up the spices a bit)
- 1⁄2 teaspoon cumin
-
Dry Mix
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 4 tablespoons nutritional yeast (omit if you must, replacing with AP flour, but up the spices)
- 1 teaspoon paprika
- 3 teaspoons baking powder
directions
- Combine the seitan ingredients quickly and knead for just a minute or two. If you knead for too long the seitan will be a little tough. Separate the dough into 5 cutlets and drop into the lightly simmering broth.
- Simmer, covered, for 15 – 20 minutes, flipping the cutlets once. To ensure the right texture I continually taste test the cutlets as the simmering progresses. If they are cooked for too long they become tough. But don’t get it wrong, this is a very forgiving recipe, it is hard to mess up! They never become too tough, just a littler tougher than my perfect dream chicken fried seitan, but still deliciously, delectably tasty. Who knows, maybe you like your seitan a bit firmer. In that case knead the dough for a bit longer and simmer for a few minutes more.
-
Once you remove the cutlets from the lightly simmering broth, TA DA, you have made seitan! Now you can proceed as you wish. You can chop it up and throw it into a stir fry (delicious), you can roast it in the oven (heavenly), you can chop it up and throw it into a taco salad (yum), the options are endless. But….you could make the world’s most perfect chicken fried seitan. You like that idea? Please…continue:
- Keep the cutlets in the broth but remove from heat and allow to come to room temperature while you prepare the dredging mixtures.
- In a large frying pan heat a ½ inch or so of peanut oil on medium high heat.
- Dredge the cutlets first in the wet mix, then dredge the cutlets in the dry mix.
- Fry the dredged cutlets in the peanut oil on medium high heat until they are golden brown and crispy all over. Serve on a hamburger bun with vegan mayo and mustard, pickles, lettuce and tomatoes. Or slather with vegan butter and hot sauce for hot wings, or serve with a side of mashed potatoes and white gravy. Like I said, the options are endless, have fun!
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RECIPE SUBMITTED BY
vegan mom
Spokane, Washington
I'm an easy going person. I like to try lots of new things. It's to the point now where we almost never have the same thing twice unless it was really good (or really easy). In my opinion there is nothing better than making a margarita, popping in a movie, and baking.
