I love being a vegetarian. It fits my lifestyle and it’s what I need to do for my daughter, who has stomach issues.
After being asked for the recipe for my breaded Seitan, I thought I’d share it.
Making Seitan isn’t difficult. In fact once you have made it a few times, you will find that you no longer have any desire to pay the high prices for it in the trendy vegetarian shops. It’s easy and actually pretty cheap.
Seitan is made from Vital Wheat Gluten, and that can be found in most health food isles or you can actually order it online from places like VegWeb.com.
Seitan has the ability to take on many different tastes with just adding the right ingredients before cooking. But for this recipe we want to have that “beefy” flavor. So I used a vegetarian beef broth.
Here’s what you’ll need:
- 2 cup vital wheat gluten
- approx. 1 3/4 cup vegetarian beef broth
- 2 tbsp soy sauce
- 1 tsp ginger powder
- 1 tsp garlic powder
- 6 cups broth ( we like the imitation beef broth) for cooking
Breading and gravy
- 2 eggs and 2 tablespoons of milk or no eggs and soy milk if going vegan.
- 1 tsp salt or seasoned salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- dash cayenne (optional)
- 1 1/2 cups biscuit mix ( bisquick)
- 1/4 cup nutritional yeast (optional)
Combine gluten flour and dry spices in a medium-sized bowl. In a separate bowl, mix soy sauce and broth.
Add liquid to dry ingredients and stir gently to combine. After a few initial stirs, you’ll probably need to use your hands for this. Do not use an electric mixer! Gluten will have a rubbery consistency. Add more water a tablespoon at a time only if needed.
Once mixture is well combined, knead seitan for about 2 minutes. Pull and stretching out the seitan gives it a “meatier” texture. Allow to sit for 5 minutes, then knead a few more times before cutting into cutlet sized portions. While this mixture sits, it’s a good time to get your “beef” stock boiling. I usually use a pressure cooker and bring to pressure my seitan for about 30 minutes before releasing the steam. But you can use a deep pot and cover the seitan and this works just as well, however you’ll need to allow it to cook for an hour or more. Be sure to use a large pot and plenty of broth, as seitan will expand. Seitan is done cooking when it has firmed up and expanded. SAVE YOUR BROTH!
Once your Seitan has finished cooking, you will need to cut into 1 1/2 inch thick cutlets.
Now mix together you dry ingredients.
If using eggs and milk, make a wash by stirring together eggs and milk. Or if going vegan, simply add the soy milk to the bowl to dip your cutlets in before covering each piece with your flour mixture. Let your oil heat up in your frying pan while you begin your dredging. I love my cast iron pans, but you can use whatever you are most comfortable with.
Fry your Seitan cutlets in olive or vegetable oil on medium-high heat in a large skillet for 3-5 minutes, turning once until golden brown. For me it ends up being about 3-4 minutes. Flip, fry another 3-4 minutes. Remove to a draining paper towel. Place in a 250 degree oven to keep warm. If you need to add more oil in between, make sure you bring it up to temp.
Once you are finished, pour out as much of your oil as you can without pouring out the crumbles. Now I heat up the pan with about 1/3 cup of my leftover flour mixture and stir it up til it starts to brown. Then add 2 cups of my leftover broth from making the Seitan, stirring constantly, using enough broth to make a medium consistency.
And TAA DAA! You’ve made chicken fried seitan! Now.. you can add BBQ sauce, Marinara and cheese, or make this a great sandwich meat.
Pretty easy, and once you make it. You will find yourself adding it to the monthly menu.