Fried chicken steaks have always been a favorite Southern dish of mine, but what about vegan version of this dish? Are you looking for that ideal crunch and perfectly seasoned breading? Soft bites of juicy flesh? A mouth-watering gravy sauce? You’ll find all these appetizing things in a single dish that is hard to resist.
Think about the prospect of getting all that taste and texture of this favorite comfort dish minus the saturated fat and the fussy preparation that comes with it.
For vegans who are seeking a meatless replacement for their favorite meals, I’m glad to announce a recipe that combines the best of both worlds–a vegan fried chicken steak!
For the Seitan Steak
- ½ cup white beans, mashed
- ½ cup vegetable broth
- 1 ¼ cup wheat gluten flour
- 2 tbsp nutritional yeast
- 2 tbsp tomato sauce
- 1 tsp paprika
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- 1 tbsp soy sauce
- ½ tsp salt
For the Breading
- 1 cup all-purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp sea salt
- 5 tbsp water
- 3 tbsp flour
- Vegetable oil, for frying
- 1 ½ cup vegetable stock
- 3 tbsp all-purpose flour
- 2 tbsp vegan butter
- ½ tsp better than bouillon vegetable base
- ¼ tsp thyme leaves, dried
- Combine all the seitan ingredients in a mixing bowl apart from the vegetable broth.
- Add the vegetable stock and knead with your hands for about 3 minutes. If the dough is too sticky, dust with more flour–if it’s too dry, a bit more vegetable broth.
- After kneading the dough, split into 4 equal parts.
- Take each dough part and roll out until you get a thin steak. Steam each seitan steak for 45 minutes.
- Combine the ingredients of the breading in a shallow bowl or dish. In the meantime, combine all binder ingredients in another ball–this will be your “egg” wash.
- Dip each steak into the flour combo first, then to the liquid binder combo and finally back into the flour. Make sure the steaks are nicely coated from all sides.
- Add enough oil to cover the steaks (around 50% depth-wise). Heat the oil and once it’s shimmering, add the seitan steaks to fry for 2-3 minutes on each side or until they become golden brown.
- Take off the oil and transfer the steaks onto a dish lined with kitchen paper.
- To prepare your gravy, add the vegan butter to melt into a saucepan over medium fire.
- Once melted, add the flour and whisk well to combine.
- Gradually add in the vegetable stock in a few batches while whisking to combine and break off any clumps.
- Once the sauce has thickened enough to cover the back of a spoon, take off the heat.
- Serve the steaks with some gravy sauce poured on top and you are all set.