I depart for my RTW trip on Tuesday and I decided to have one last dinner gathering before I leave. The theme? Country dinner!!
Miguel made biscuits and gravy.
Kasia made rosemary mashed potatoes.
And we had green beans, broccoli, grilled mushroom and onions, lemonade and orange juice.
I’ve been wanting to make vegan chicken fried steaks forever, so I finally got around to doing it. I’m not very good at frying things, so I was a little worried they wouldn’t turn very well. But…they turned out great!
The seitan recipe I usually use is from the cookbook Vegan with a Vengeance. It’s a really good recipe, but I decided to compare a few other seitan recipes and combine parts I liked from each. Here are some other recipes I looked at:
Country-Fried Seitan Steaks–Bengarland.com
The end result basically went something like this:
Vegan Seitan Chicken Steak Recipe
- 4 cups vital wheat gluten flour
- 1/2 cup nutritional yeast (+ some extra for fun!)
- 4 Tb flour
- 2 cups cold water
- 1 cup Bragg’s liquid aminos
- 2 Tb olive oil
- flavoring (onion powder, Spike seasoning, fresh minced garlic, tomato paste, Marmite, fresh chopped parsley)
1. Combine dry ingredients.
2. In a separate bowl, combine wet ingredients.
3. Mix the wet and dry ingredients in a large bowl and knead the dough until it becomes spongy and elastic.
4. Pull small chunks off the dough and try your best to stretch, smush, and smash them into small flat patties. The texture is pretty odd and stretchy, so this is a difficult task to do. They kinda look like lumpy cookies – not very appetizing looking, but neither is raw chicken.
5. Let the patties sit for a few minutes while you prepare the broth (see vegetable broth idea below).
Vegan Vegetable Broth
I made a quick vegetable broth from things I had at the house: fresh oregano, fresh parley, tomato paste, molasses, dried sage, Marmite, cayenne pepper, asfoetida powder (kinda tastes like onion and garlic powder mixed together). I added all these things to a large pot of water. You could really add all kinds of things to the broth…this is just what I had.
6. Place seitan pieces in the broth, bring the broth to a boil, then reduce heat to low, cover, and gently simmer for about 90 minutes.
*The seitan recipes I’ve read say that the seitan should be simmered in the broth rather than boiled because that will prevent it from puffing up so much. They were probably right about that – my seitan patties tripled in size once they were boiled. This wasn’t a problem…they were just VERY large (which actually helped stick to the country theme of serving large portions of meat at a meal). Next time I make the steaks though, I’ll pay attention to that tip and try simmering them in hopes that it will help keep the seitan steaks thinner.
7. Remove seitan patties from the broth and let them sit out to cool off. At this point, you can do all kinds of things with your seitan chicken creation (like make vegan meatballs, vegan seitan tacos, or many other things). I used it to make chicken fried steak. Below, I’ll outline more or less how I did it.
Vegan Chicken Fried Steak Recipe
1. So now you’ve made your seitan chicken patties (recipes above). As they’re cooling off, prepare three bowls:
- 1 bowl with flour (I used besan flour. Since it’s made from chickpeas, it has a more beany taste that I like a lot. But, you can probably use any type of flour you want).
- 1 bowl with Erner G egg replacer (prepare equivalent of 4-6 eggs), a few cups of soy milk, and a few squirts of Bragg’s. Stir the mixture with a fork and let it get thick and bubbly.
- 1 bowl with crushed up crackers and other spices (I used onion powder, chopped parsley, chili powder, salt, nutritional yeast, and montreal steak seasoning).
2. Coat each chicken patty in the flour first, then the egg/soy milk mixture, then the cracker mixture. Really pack on the cracker crumbs so it has a nice thick coating.
3. Pour about 1/2 inch of vegetable oil in a pan. Let the oil get really hot before adding the patties. Once it’s hot, add the patties and cook each side until browned and crispy.
3. Yum. Now you’ll have quite a few large seitan chicken steaks. Invite a lot of friends to eat it with you because you probably won’t want to eat them all yourself.
So now…what do you do with all the leftovers?
The chicken fried steak was even better the next day – it became denser and more steaklike on the inside. We sliced it into thin strips, heated them in a pan with some gravy, added some leftover mashed potatoes, and made breakfast tacos!