FRIED SEITAN/CHIK'N (VEGAN) - almost tastes like the real thing
2 cups of vital wheat gluten
1 cup of nutritional yeast
¼ cup of taco seasoning
1 tbsp of garlic powder
1 packet of active yeast
1 tbsp of seasoned salt
1.5 cups of water
¼ cups of liquid amino acids
Mix all dry ingredients thoroughly. In a separate container, mix liquids. Combine flour and broth together. Knead until the texture of the seitan is smooth.
Heat vegetable oil to 350 degrees Fahrenheit. Break and stretch seitan into all nugget sized patties with holes. Fry until it is golden brown. Make sure you do not fry the seitan for too long as the dough will completely cook all the way through. The objective is to have a crispy coat but doughy, meat texture inside.
This was my first time making it and I personally fried it for too long as mine is too dark. It should be a tad lighter than the pieces in the photo.
I have to give Kyle the credit for the Chicken ‘n Waffles idea. I’ve not had much southern cooking in my life, nor have I - I think ever - fried something. All reasons to go big for December.
I searched online for fried seitan recipes. Nothing sounded exactly right, so I kind of made it up as I went along. Although, what really helped make it was the delicious seitan we ordered from Candle 79. HUGE thanks to Kyle for facilitating that. And to Kyle and Jill for the frying tips - I might have made some pretty soggy seitan if it weren’t for them :)
In the end, it came out delicious! Even the meat-eaters agreed. And it’s so easy! These are approximate measurements, though we made a more than double batch for the group, this is a more manageable recipe.
In a pan mix the soy milk with the cornstarch and chickpea flour (apparently this is called a slurry)
In another deep pan or bowl, mix the bread crumbs, flour, nutritional yeast, and spices (and any other spice you want to add!)
Dip the seitan in the slurry, then in the breadcrumb mix. I ended up going back and double-dipping into the slurry then back into the crumbs to get them to stick.
On another plate, use your hands to press the breadcrumbs into the seitan, then set on a pan. Rika recommends putting flour on your fingers to help prevent the crumbs from sticking (though we’re not sure how well this worked).
Put a pan on the stove and cover the bottom with oil. Heat up until it is frying-ready - the seitan should sizzle when it hits it.
The seitan should take 3-5 minutes on each side, until the breading is golden brown.
Lay out on a brown paper bag to help sop up the oil, then serve!
*I found through this experiment that plain breadcrumbs are difficult to find. You can buy breadcrumb mixes in grocery stores, but they tend to have dairy in them, and more than a few chemical-sounding ingredients. I had leftover breadcrumbs from a stuffing I made, which I think I bought at Trader Joe’s. But the Panko Japanese-style crumbs are easy to find, and have a cool texture. It’s all about the mixing and matching!
WHOA. I have to be a huge show off right now and say that I have never had seitan this good and it is my first time making it. I say that for a few reasons: this seitan came out with an incredible amount of flavor, IT ISNT CHEWY, aaaaaand well, it’s fried so that rules.
I’m so proud of myself right now. This definitely took a long time to make but it was so worth it.
:) :) :)
P.S. Fabiola, lets have a conversation about seitan and let me convince you to use nutritional yeast to season it.
Southern fried Seitan sandwich at Cafe Blossom on Columbus and 82nd in Manhattan. Blossom is the best the vegan community has to offer, and Cafe Blossom is no exception. Even the sweet potato fries were beyond good.
1. In a large mixing bowl, add the dry ingredients then whisk until evenly distributed.
2. Pour wet ingredients into the dry mixture then stir with a wooden spoon until it all starts to clump up. Then put your hands in there and knead into a ball. If the dough is too dry add tiny bits of water. If it is too soft add tiny bits of vital wheat gluten. Knead into a dough. It should get sticky, but stays together. You should knead for at least 5-10 minutes. The idea is to get the flour evenly mixed throughout so it cooks evenly in your cooking broth.
3. You should have a ball of seitan dough ready to chill for a few minutes in the refrigerator while you prep the broth it’s going to cook in.
4. Place 8 cups of vegetable broth, 2 cloves a garlic, a bay leaf, and ¼ cup of nutritional yeast in a large soup pot. Bring to a boil. Once at a boil, reduce the heat to a simmer. Cut your seitan dough into 8 equal pieces. Flatten each piece with your palm, or even roll it out with a rolling pin. Slowly lower each cutlet into the simmering broth.
5. At this point it is important you keep your broth covered and at a simmer and not a boil. Boiling seitan will turn into mush. Simmer for 40-45 minutes.
6. In two separate bowls get the dry and wet ingredients for breading.
7. Heat up a good amount of oil in a heavy bottomed pan. Preferably a cast-iron skillet. (peanut oil is best, but any high heat oil will do)
8. Place our seitan cutlet into the dry breading. Cover both sides. Then place it in the soymilk/apple cider vinegar mixture and coat it again in the dry mixture. Do this twice. Then carefully put your coated seitan cutlet into the oil and repeat with the rest of the seitan cutlets. Fry until golden brown on both sides.
Chick-style slow roasted seitan, butter fried onions, garlic, Serrano peppers, red bell peppers, carrots, broccoli, mushrooms, zucchini, and snow peas over a bed of “chicken” fried rice. #vegan #whatveganseat #vegansofig