Country Fried Seitan Steak and Gravy:
Seitan: 1-1/4 cup vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup vegetable broth
1/2 cup of chickpeas
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon red wine
1 tablespoon tomato paste
1 teaspoon dried mustard
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon sage
1 teaspoon kosher salt
1/2 teaspoon ground fenugreek seed
1/2 teaspoon minced garlic
1/4 teaspoon allspice
1/4 teaspoon turmeric
10 cups vegetable broth
1/2 cup soy sauce
1. Seitan: In a bowl, combine wheat gluten and nutritional yeast flakes; set aside.
2. In a blender, combine remaining seitan ingredients; blend until smooth. Add wet ingredients to the dry ingredients in the bowl. Mix well. Let the wheat gluten mixture rise for a few minutes.
3. Broth: In a large pot, combine the vegetable broth and soy sauce. Mix. Do not turn on stove yet.
4. Form the wheat gluten mixture into a log. Cut this log into three equal pieces. Put the seitan into the pot and now turn on the stove to medium heat. Place pot cover on, but allow some room for the steam.
5. Simmer for 2 hours, rotating the seitan occasionally. To store, keep the seitan in the broth mixture and refrigerate.
1 cup bread crumbs
1 teaspoon basil
1 teaspoon oregano
dash of salt & pepper
1/2 cup soy milk flour (enough to coat all the steaks)
1/2 medium onion, sliced
3 tablespoons flour
1-1/2 cups soy milk
1 tablespoon vegan margarine
1. Prepare the seitan steaks according to the recipe you use (there are several great recipes on this site to choose from).
2. While steaks are boiling, prepare the breading. In a bowl, combine the bread crumbs, basil, and oregano. Add salt and pepper if you wish. Then, pour soymilk into a second bowl, and place flour into a third bowl. I like to have these set up right next to each other, to make breading simple.
3. Once the steaks have absorbed all of the broth, remove them from the pan. One at a time, coat each steak with flour, then dip the steak in the soymilk, then coat it with the breadcrumb mixture. Repeat until all steaks are breaded.
4. Pan fry the breaded steaks in vegetable oil over medium heat until brown and crispy. Place the fried steaks onto a plate covered with paper towels to absorb the excess oil. Reserve the frying oil when you are finished to make the gravy.
5. After frying all the steaks, add onion to the pan, and fry in remaining oil over medium heat until soft (you may want to add a little more oil if there is not enough left). Add 3 tablespoons flour and stir until mixed. Slowly add the 1-1/2 cups soymilk and 1 tablespoon vegan margarine to the pan, and stir well. Cook and stir until gravy bubbles and thickens. Add salt and pepper to taste, and serve over steaks.
Sides of mashed potatoes, corn, and green beans all go wonderfully with this dish.
Serves: 2 to 4