Chicken-Fried Seitan Tenders, Pan Gravy and Roasted Greens

Recipes

Image | Posted on March 29, 2015 by stphnie319

We have been trying to make seitan over the past year, and I think this has been our most successful meal to date. It was so flavourful and hearty and we definitely both ate way too much of it in one sitting – always a good sign of a tasty meal!

Chicken-Fried Seitan Tenders, Pan Gravy and Roasted Greens

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via A Profound Hatred of Meat (Unknown)

Seitan Broth

5 cups water
1 tsp cumin
½ tsp salt
½ tsp pepper
2 tbsp tamari
2 tbsp vegan Worcestershire sauce

Combine all of the ingredients in a pot large enough to fit two large cutlets. Bring to a low simmer while making the cutlets.

Chicken Fried Seitan

3 tbsp nutritional yeast
1 tsp cumin
1/2 tsp salt
1 tsp garlic powder
½ tsp pepper
½ tsp creole seasoning
1 tbsp vegan Worcestershire sauce
2 tbsp tamari
2 tbsp milk
3/4 cup cold water
1 1/2 cup vital wheat gluten
Peanut or Canola oil for frying

In a large bowl combine all of the ingredients except the wheat gluten and oil. Whisk to combine completely and then add the wheat gluten. Mix until just combined and then knead for 1 minute. Don’t knead too long or the seitan will become tough. Divide into 2 and flatten and shape into cutlets. Drop into the simmering broth and cook for 15 minutes, flipping once in between. If they cook too long they will become tough. Keep the cutlets in the broth, but remove from heat and let cutlets cool in the broth while you prepare the dredging mixtures. Once you are ready, remove the cutlets and cut long, thin slices, 1/4 ” thick from the cutlets.

Wet:
1/4 cup water
1/4 cup oat milk
3 tbl stone-ground spicy mustard
1/2 tsp garlic powder
1/2 tsp pepper
2 tbl all purpose flour
1 tbl nutritional yeast
1/2 tsp cumin

Combine all of the ingredients in a large shallow bowl.

Dry:
1 1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp garlic powder
4 tbl nutritional yeast
1 tsp paprika
3 tsp baking powder

Combine all of the ingredients in another shallow bowl.

Prepare a pot of canola or peanut oil and heat up to 360 degrees.
Dip the tenders into the dry mix to coat, then in the wet, then back in the dry.
Fry until golden brown, drain on a paper towel and sprinkle with salt.

Pan Gravy

2 tbl ap flour
1 1/2 cups oat milk
1 tsp salt
1 tsp pepper
1/4 tsp cayenne

Once you have finished frying the tenders, pour out almost all of the oil except 1 tbl of oil and all the remaining bits that have been left behind. Over medium low heat, add the flour and whisk quickly as it absorbs all the moisture. Continue whisking for 1 minute to cook out the raw flour flavor. Slowly add the oat milk, while still whisking to keep from getting clumps. Add the salt, pepper and cayenne and bring to a simmer. Let simmer, while whisking to thicken and season with additional salt and pepper if necessary. Serve immediately.

Roasted Broccoli and Brussel Sprouts

1 head of broccoli, cut into florets
8 brussel sprouts, cut in half
2 tbsp extra virgin olive oil
2 tbsp maple syrup
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes

Preheat the oven to 400 F. Line a baking sheet with foil. Combine the broccoli and brussel sprouts with the remaining ingredients and roast for 15 minutes until the vegetables have crispy edges but are tender.

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