“Chicken” Fried Seitan, Mushroom – Celery Gravy, Fried Onions & Mash Potatoes Recipe

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Vegan “Chicken” Fried Seitan with Mushroom – Celery Gravy

Mash Potatoes and Fried Onions

Ingredients:

  • Seitan Patties/Steaks – I made my own Seitan, and then cut into patties instead of ‘meat’ chucks
  • oil for frying

Breading:

  • 1 cup bread crumbs
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • dash of salt & pepper
  • 1/2 cup soy milk
  • flour (enough to coat all the steaks)

Gravy:

  • 1 medium onion, sliced
  • 1 cup of sliced mushrooms
  • 1 stack of celery, sliced and diced
  • 3 tablespoons flour
  • 1-1/2 cups soy milk
  • 1 tablespoon vegan margarine
  • pinch of thyme
  • salt and pepper

Fried Onions:

  • 2 Medium Onions, sliced thinly
  • 2 Cups soy milk
  • All-Purpose Flour
  • Oil for frying
  • Salt

Vegetable:

  • Green Beans, cut ends off and wash clean
  • pot of water with a dash of salt added

Mash Potatoes:

  • 4 red potatoes, cubed
  • pot of water for boiling, with dash of salt
  • 2 tablespoons vegan margarine
  • 1/2 cup of soy milk

Directions:

First Fried Onions:
Cut the ends off the onions, peel them, and slice them in half lengthwise. Slice them thinly into half-moons. Try to keep your slices all the same width so that the onions cook evenly.

Soak the onions in 2 cups soy milk for at least 10 minutes.

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Heat oil over medium heat in a wok or other pot to a depth of 1-2 inches.

Grab a handful of onions from the soy milk, shake them off a little, and place them in a bowl. Coat with flour completely, tossing with two forks to keep your hands clean. Use enough flour so that they’re not soggy.

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Test the oil by putting one onion in, if it bubbles up, it’s ready. Guard against the oil being too hot – it should take 7-9 minutes before the onions start to turn golden brown!

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Fry for 7-9 minutes a batch, turning occasionally, until the onions are very crispy and caramelized. The onions themselves should be a very rich golden brown, beautifully caramelized, and the breading a light golden brown. Drain on a paper towel or cloth, and sprinkle with salt to season.

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If making ahead, store in an airtight container until ready for use.

Prepare Seitan Steaks..

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In a bowl, combine the bread crumbs, basil, and oregano.  Add salt and pepper if you wish.  Then, pour soymilk into a second bowl, and place flour into a third bowl.  I like to have these set up right next to each other, to make breading simple.

One at a time, coat each steak with flour, then dip the steak in the soymilk, then coat it with the breadcrumb mixture.  Repeat until all steaks are breaded.

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Pan fry the breaded steaks in vegetable oil over medium heat until brown and crispy.  Place the fried steaks onto a plate covered with paper towels to absorb the excess oil.  Reserve the frying oil when you are finished to make the gravy.

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Gravy:

After frying all the steaks, add onion to the pan, and fry in remaining oil over medium heat until soft (you may want to add a little more oil if there is not enough left).  Add 3 tablespoons flour and stir until mixed.  Slowly add the 1-1/2 cups soy milk and 1-2 tablespoons vegan margarine to the pan, stir well.  Cook and stir until gravy bubbles and thickens.  Add salt and pepper to taste.

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Mash Potatoes:

Placed cubed potatoes into a pot of water, covering the potatoes about an inch. Boil until potatoes are softened.

Strain potatoes and place in a bowl with vegan margarine and soy milk. Mix until smooth and keep covered until ready to serve.

Green Beans:

Blanch beans in salty boiling water for two minutes.

Put all together and serve. dsc00396

ENJOY!!!


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3 Comments (+add yours?)

  1. Samantha Mathews
    Feb 06, 2010 @ 14:47:22

    Oh these were delicious. Thanks for the recipe! I have a cooking recipe site as well and Id like to exchange links with you. Let me know if this is possible. Thanks.

    Reply

  2. Megan Corns
    Jun 14, 2010 @ 11:27:16

    Sounds good. I never thought to bread and fry the gluten or seitan like that. I usually will just cut it up. This will be good! I am gonna make it for dinner tomorrow.

    Reply

  3. hardcoreherbivore
    Jun 14, 2010 @ 18:39:26

    hay, you guys, thanks.. this recipe is one of my favorites, although, is can take a bit of time. thanks for commenting..

    Reply

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