Chicken Fried Seitan
I just won vegan cooking. Seriously, why have I never made homemade seitan before??? And then I thought that now that I have the perfectly juicy "cutlets" why not double dredge them in a wet/dry batter and fry em up! Yesss for vegan chicken fried :)
Dry
1 C vital wheat gluten
1/3 C nooch
1/2 tsp garlic powder
freshly ground black pepper (finest setting)
Wet
1 large lemon (juiced, no seeds)
1 Tbsp EVOO
1/2 C mushroom broth
1/8 C soy sauce
1/8 C Bragg Liquid Aminos
1. Mix dry ingredients in large bowl.
2. Mix wet ingredients in small bowl. Slowly add wet to dry, first mixing with a spoon, then kneading with your hands. It will be on the wet side, sticky and solid (don't worry about overmixing). Spray your hands with a little canola oil before you knead.
3. Break dough into even pieces and flatten until 1/2 inch thick (I cut the dough into halves).
Broth
1 Qt veg broth
1 Qt water
1/4 C Bragg Liquid Aminos
1/2 onion
3 scallions
2 carrots (peeled)
3 cloves garlic
1. In a large stock pot add all the ingredients. Add seitan cutlets.
2. Bring to a low boil and then immediately simmer on the lowest heat setting for about 45 minutes. Flip at least once during cooking.
3. If you don't use immediately, store in large container with lid with seitan covered in the broth (you can toss the veggies).
Chicken Fried:
Dry Mix
2 C white flour
1 tsp dried rosemary (crush in your fingers)
2 tsp sweet paprika
1 1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp Tony Chachere's
1/4 tsp celery seed
generous finely ground black pepper
salt, to taste
Wet Mix
3 C unsweetened soy milk
1 tsp white vinegar
several dashes hot sauce
pepper
1. Add wet ingredients to a large shallow bowl and whisk. Soak seitan pieces in this liquid for half an hour.
2. Mix dry mix with your hands in a large baking dish.
3. Shake excess liquid off of seitan and then dip in the dry. Shake off excess and dip in the wet, repeat with the dry.
4. Immediately cook in skillet with 1/4 inch (or more) of vegetable oil over medium heat. Cook until the crust begins to brown. Flip over and cook the other side.
5. If cooking in batches take seitan out of oil and put on dish lined with paper towel.
6. Serve immediately with hot sauce (I love Cholula Chili garlic) and smashed potatoes with gravy.
Dry
1 C vital wheat gluten
1/3 C nooch
1/2 tsp garlic powder
freshly ground black pepper (finest setting)
Wet
1 large lemon (juiced, no seeds)
1 Tbsp EVOO
1/2 C mushroom broth
1/8 C soy sauce
1/8 C Bragg Liquid Aminos
1. Mix dry ingredients in large bowl.
2. Mix wet ingredients in small bowl. Slowly add wet to dry, first mixing with a spoon, then kneading with your hands. It will be on the wet side, sticky and solid (don't worry about overmixing). Spray your hands with a little canola oil before you knead.
3. Break dough into even pieces and flatten until 1/2 inch thick (I cut the dough into halves).
Broth
1 Qt veg broth
1 Qt water
1/4 C Bragg Liquid Aminos
1/2 onion
3 scallions
2 carrots (peeled)
3 cloves garlic
1. In a large stock pot add all the ingredients. Add seitan cutlets.
2. Bring to a low boil and then immediately simmer on the lowest heat setting for about 45 minutes. Flip at least once during cooking.
3. If you don't use immediately, store in large container with lid with seitan covered in the broth (you can toss the veggies).
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| Prepared seitan |
2 C white flour
1 tsp dried rosemary (crush in your fingers)
2 tsp sweet paprika
1 1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp Tony Chachere's
1/4 tsp celery seed
generous finely ground black pepper
salt, to taste
Wet Mix
3 C unsweetened soy milk
1 tsp white vinegar
several dashes hot sauce
pepper
1. Add wet ingredients to a large shallow bowl and whisk. Soak seitan pieces in this liquid for half an hour.
2. Mix dry mix with your hands in a large baking dish.
3. Shake excess liquid off of seitan and then dip in the dry. Shake off excess and dip in the wet, repeat with the dry.
4. Immediately cook in skillet with 1/4 inch (or more) of vegetable oil over medium heat. Cook until the crust begins to brown. Flip over and cook the other side.
5. If cooking in batches take seitan out of oil and put on dish lined with paper towel.
6. Serve immediately with hot sauce (I love Cholula Chili garlic) and smashed potatoes with gravy.
 |
| Oh. my. word. get. in. my. belllyyyy. |
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