food : fried seitan
This recipe is meant to emulate a fried chicken sort of dish, but with the seitan recipe posted earlier. Follow that recipe before starting this one.
Ingredients
| Amount | Measure | Ingredient |
|---|---|---|
| 1.5 | Cup | Flour |
| 1 | tsp | Onion Powder |
| 1 | tsp | Garlic powder |
| 1 | tsp | Salt |
| 1 | tsp | Black pepper |
| 1 | tsp | Cayenne pepper (optional) |
| 4 | Tbsp | Baking powder |
| 0.25 | Cup | Nutritional yeast |
| 0.25 | Cup | Yellow mustard |
| 0.5 | Cup | Water |
| Oil (for frying) | ||
| Seitan |
Instructions
- Take 5-ish chunks of seitan and cut them into slices (loosely "chicken nugget" sized), 3-4 per big chunk of seitan, and set aside
- In a mixing bowl combine salt, onion powder, garlic powder, flour, black pepper, cayenne, nutritional yeast
- In a separate bowl whisk mustard, water, and 1/3 cup of the flour mixture from step 2. Combine well
- Add baking powder to the bowl of dry ingredients and mix well
- Coat the pieces of seitan in the wet ingredients, then dip in the dry
- Add enough oil to do a shallow fry of the seitan (1.5-2 cm of oil is fine) over medium heat
- Once the oil changes viscosity from the heat add seitan in batches and cook for around 3 minutes per side (or until golden brown)
- Drain on a rack or on a paper towel
- Eat!
Notes
- The above quantity is often more than I need, so I usually halve it. Or, you can just keep cutting up seitan piece until all of the liquid is used
- We usually put the fried seitan on a plate in the middle of the table and have sauces (bbq, catsup, sriracha, sweet-chili, vegan mayo, mustard, etc) on the table so that we can have good stuff to dip in
- By the end of the frying the oil is often dirty/dark. If you want the extra work, you can change it out and clean up the pan before moving on. I often don't bother