Fried Unchicken
(from walowrey’s recipe box)
Serve in a bun with vegan mayonnaise, mustard, and lettuce, or slice and serve over a salad with a mustard-based dressing.
Alternatively, you can make hot unwings by smothering slices of the fried seitan in sauce and baking them at 300° for a few minutes (to warm and thicken the sauce). A cashew-based “blue uncheese” sauce will pair nicely with the spice, serving as a cool accent. Just don’t forget the celery!
Source: Hell Yeah It's Vegan
Categories: Vegan
Ingredients
- Homemade seitan
- 5 1/3 cup water
- 21/2 teaspoon organic cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons organic soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 3 tablespoons spicy brown mustard
- 1 cup + 2 tablespoons organic flour
- 1/4 cup + 1 tablespoon nutritional yeast
- 11/2 teaspoons garlic powder
- dash of lemon pepper
- 2 tablespoon organic cornmeal
- 1 tablespoon organic baking powder
- 1 teaspoon organic paprika
Directions
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In a large pot, whisk together 5 cups water, 1 teaspoon cumin, ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons soy sauce, and 2 tablespoons Worcestershire sauce.
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Lightly simmer – don’t boil! – seitan cutlets in broth, covered, for 15 minutes, flipping them once.
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In the meantime, work on the breading. Mix together in a low, wide-mouthed bowl 1/3 cup water, spicy brown mustard, 2 tablespoons flour, 1 tablespoon nutritional yeast, ½ teaspoon cumin, ½ teaspoon garlic powder, and a dash of lemon pepper.
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In another low, wide-mouthed bowl, mix together 1 cup flour, ¼ cup nutritional yeast, cornmeal, baking powder, 1 teaspoon cumin, 1 teaspoon garlic powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper.
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Pour about ½” peanut oil into a frying pan and bring to medium heat. It’s ready when adding a drop of water results in a continual crackling — don’t add your cutlets too early or they’ll just soak up oil.
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Once seitan has finished simmering, and working fast, dredge cutlets in wet mixture, followed by the dry mixture.
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Add each cutlet to the hot oil and fry each side until golden.
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Remove and place on a cooling rack placed over a plate so excess oil can drip off without making your finished product soggy.
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If you somehow manage to have leftovers, let them cool fully before putting them away (to avoid sogginess), and fridge or freeze them for future use (reheating in a toaster oven or conventional oven).