Vegan Chicken Fried Steak Recipes

VEGAN CHICKEN FRIED STEAK

Steps:

• Pre-heat oven to 350 degrees.
• In one large mixing bowl, combine the vital wheat gluten, nutritional yeast, chicken or steak seasoning, salt and onion, and garlic powder.
• In a smaller bowl or large measuring cup, combine the broth, tamari, and tahini (or oil) until smooth.
• Pour the wet ingredients into the dry ingredients and mix until combined. The consistency will probably be pretty sticky and elastic.
• Knead this dough for a minute or two, adding a teaspoon of vital wheat gluten if it seems too wet.
• Divide and shape the seitan into flat disks. After cooking, these will be bigger than they start so I would suggest keeping them about the size of your palm and as flat as you can get them. Set aside.
• Add the 2-3 cups of broth to a large casserole dish (big enough to fit your seitan patties). Also add a few dashes of tamari, a pinch of salt and pepper, and maybe a tbsp of vegan Worcestershire, to your taste.
• Add your patties to the broth and make sure they are almost completely covered with broth. If you need to add more broth, do so.
• Place in the oven and bake for 45 minutes.
• Use a set of tongs to flip after 45 minutes, then place back in the oven for another 45 minutes.
• When finished baking, remove from broth with tongs and allow to cool.
• While the seitan is cooling, prepare your coating ingredients. Place Ritz crackers, spices, and nutritional yeast in a sealable plastic baggie.
• Use a rolling pin to crush the crackers and combine the ingredients. Pour this into a shallow dish.
• In another shallow bowl mix the egg replacer and the soy milk.
• When cool enough to touch, use a strainer or towel to press any excess liquid from the patties. (Or place them in an air-fryer for a minute or two.)
• Dredge each patty in the egg replacer mix, let excess drip into then press firmly into the cracker mix coating evenly on each side.
• Heat your vegetable oil in a shallow pan at medium heat until ready for frying.
• Place your patties in the pan, frying each side for about 3-4 minutes, checking for an even brown coating.
• When finished, place on a paper towel-lined plate to remove any excess oil.
• Serve topped with vegan white gravy and sides of your choice.

VEGAN MOCK SOUTHERN CHICKEN FRIED STEAK

Steps:

• Biscuits:.
• In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
• With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
• Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
• Bake at 450'F for 10-15 minutes until nicely golden brown.
• Chicken:.
• While the biscuits are baking, preheat a large heavy skillet over medium high heat.
• slice the mock chicken into small round steaks.
• Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
• Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
• Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
• Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
• Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
• Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
• Serve steak and warm biscuits with gravy on top.
• Bon Appetit!