Chicken Fried Seitan Recipes

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SEITAN FRIED CHICK'N



Seitan Fried Chick'n image

Fried chicken, without the chicken!

Provided by Six Vegan Sisters

Categories     Appetizer     dinner

Time 1h10m

Number Of Ingredients 20

2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tbsp parsley
1 1/2 cup vegetable broth
2 tbsp soy sauce
4 cups vegetable broth
2 cups water
2 cups flour
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne powder (use less or omit if you want less it spicy)
1/2 tsp salt
1/4 tsp pepper
2 cups cold water
1/2 cup egg replacer
Canola oil

Steps:

  • In a mixing bowl, whisk the vital wheat gluten, nutritional yeast, and spices.
  • Add the veggie broth and soy sauce and mix until combined. Knead for 5-7 minutes.
  • Bring the broth ingredients to a boil in a large, tall saucepan.
  • Break off small pieces of the seitan and place them in the broth (if you need to, add more water to cover them). These will double in size.
  • Bring the mixture to a simmer and cook for ~30 mins, flipping each piece halfway through.
  • Whisk together the flour mixture ingredients in one bowl and the egg mixture in a separate bowl.
  • Fill a large saucepan about 1 inch high with canola oil and heat on medium-high to ~350°F.
  • For each piece of seitan, cover in the flour mixture, then the egg mixture, then the flour mixture again and place in the hot oil.
  • Cook on each side until crispy (~3 minutes per side)
  • Enjoy with vegan ranch, bbq sauce, or another fav!

CHICKEN FRIED SEITAN



Chicken Fried Seitan image

This was from the blog Voracious Vegan Eats before she stopped being vegan and changed it to Voracious Eats, then decided to end the hate mail she was getting and deleted her blog all together. I copied it word for word, so if you're missing that recipe, here it is.

Provided by vegan mom

Categories     Lunch/Snacks

Time 1h40m

Yield 5 cutlets, 5 serving(s)

Number Of Ingredients 33

1 1/2 cups vital wheat gluten
3 tablespoons nutritional yeast
1/4 tablespoon cumin
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon chili powder
1/2 tablespoon vegan worcestershire sauce
2 tablespoons soy sauce
2 tablespoons soymilk
3/4 cup cold water
5 cups water
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons soy sauce
2 tablespoons vegan worcestershire sauce
1/4 cup water
1/4 cup soymilk
3 tablespoons stone-ground spicy mustard
1/2 teaspoon garlic powder
1 dash lemon pepper
2 tablespoons all-purpose flour
1 tablespoon nutritional yeast (you can replace with AP flour, but if you do make sure to up the spices a bit)
1/2 teaspoon cumin
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
4 tablespoons nutritional yeast (omit if you must, replacing with AP flour, but up the spices)
1 teaspoon paprika
3 teaspoons baking powder

Steps:

  • Combine the seitan ingredients quickly and knead for just a minute or two. If you knead for too long the seitan will be a little tough. Separate the dough into 5 cutlets and drop into the lightly simmering broth.
  • Simmer, covered, for 15 - 20 minutes, flipping the cutlets once. To ensure the right texture I continually taste test the cutlets as the simmering progresses. If they are cooked for too long they become tough. But don't get it wrong, this is a very forgiving recipe, it is hard to mess up! They never become too tough, just a littler tougher than my perfect dream chicken fried seitan, but still deliciously, delectably tasty. Who knows, maybe you like your seitan a bit firmer. In that case knead the dough for a bit longer and simmer for a few minutes more.
  • Once you remove the cutlets from the lightly simmering broth, TA DA, you have made seitan! Now you can proceed as you wish. You can chop it up and throw it into a stir fry (delicious), you can roast it in the oven (heavenly), you can chop it up and throw it into a taco salad (yum), the options are endless. But....you could make the world's most perfect chicken fried seitan. You like that idea? Please...continue:.
  • Keep the cutlets in the broth but remove from heat and allow to come to room temperature while you prepare the dredging mixtures.
  • In a large frying pan heat a ½ inch or so of peanut oil on medium high heat.
  • Dredge the cutlets first in the wet mix, then dredge the cutlets in the dry mix.
  • Fry the dredged cutlets in the peanut oil on medium high heat until they are golden brown and crispy all over. Serve on a hamburger bun with vegan mayo and mustard, pickles, lettuce and tomatoes. Or slather with vegan butter and hot sauce for hot wings, or serve with a side of mashed potatoes and white gravy. Like I said, the options are endless, have fun!

Nutrition Facts : Calories 226.3, Fat 2.9, SaturatedFat 0.3, Sodium 1858.3, Carbohydrate 39.5, Fiber 7.3, Sugar 1.3, Protein 14.4

SEITAN CHICKEN



Seitan Chicken image

It might look like a lot of steps, but this seitan chicken recipe is not hard to put together. Cooking the patties in foil makes for easy cleanup. If you are looking to save even more time, you can skip the dredging step and just fry the patties in oil. It may take a little bit longer to achieve a nice crust on the outside, but the result will still be crispy and golden brown. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 16

1-3/4 cups vital wheat gluten
1/4 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1-1/2 cups vegetable broth
3 tablespoons canola oil
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
2 teaspoons Old Bay Seasoning
1/2 cup soy milk
1/4 cup canola oil

Steps:

  • In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes., Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking). , In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour. , In a shallow bowl, mix flour, corn meal and Old Bay seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere. , In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.

Nutrition Facts : Calories 616 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1194mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 41g protein.

KENTUCKY FRIED SEITAN



Kentucky fried seitan image

Use a tofu substitute to make this addictive crispy fried 'chicken'. Try this delicious vegan party food with BBQ sauce, or in a bun with salad or coleslaw

Provided by Juliet Sear

Categories     Snack, Starter

Time 1h35m

Number Of Ingredients 31

250g firm tofu
150ml unsweetened soy milk
2 tsp miso paste
2 tsp yeast extract
1 tsp dried tarragon
1 tsp dried sage
1 tsp dried thyme
1 tsp onion powder
2 tsp garlic powder
160g wheat gluten
40g pea protein or vegan protein powder
1.5 litres vegetable stock
1 onion , quartered
3 garlic cloves
handful parsley stalks
300g gram flour
350g plain flour
vegetable or sunflower oil for frying
2 tsp dried thyme
2 tsp dried basil
2 tsp dried oregano
2 tsp ground ginger
3 tsp celery salt
3 tsp black pepper
3 tsp white pepper
3 tsp dried mustard
3 tsp paprika
3 tsp dried sage
4 tsp dried garlic powder
1 tsp brown sugar
200g panko breadcrumbs

Steps:

  • First, make the seitan. Blitz the tofu, soy milk, miso, yeast extract, tarragon, sage, thyme, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
  • Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once it has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready when the seitan feels springy.
  • Pour the veg stock into a pan with the onion, garlic and parsley stalks. Bring to a simmer. Flatten out the seitan to 1cm in thickness, and chop into chicken-breast-sized chunks. Simmer these in the stock for 30 mins, covered with a lid. Allow to cool in the stock. Ideally do this the day before and chill in the fridge. These can also be frozen if you wish.
  • Mix the spice coating ingredients in one bowl. Place the gram flour in another and the plain flour in a third. Mix enough water into the gram flour until it has a texture similar to beaten egg. Dip the seitan pieces in the plain flour, shake off the excess, then coat each piece in the gram flour mixture and finally in the panko spice mix.
  • In a large frying pan or deep fat fryer, heat the oil to 180C (or until a piece of bread browns in 20 seconds). Once it's hot, carefully drop in the seitan pieces and cook for 6 mins or so, until they are dark golden brown and crispy. Transfer to kitchen paper to drain off the excess oil and sprinkle with a little salt. Serve in toasted buns with salad or slaw, or alternatively as mock chicken dippers with BBQ sauce.

Nutrition Facts : Calories 777 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 3 grams sugar, Fiber 10 grams fiber, Protein 59 grams protein, Sodium 3.62 milligram of sodium

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