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

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.

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.

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!

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.

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

Prepare Seitan Steaks..

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.

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.

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.

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.

ENJOY!!!

Green Beans, Potatoes & Garbanzo Beans in Cauliflower Sauce: Recipe

Green Beans, Potatoes and Garbanzo Beans and Cauliflower Sauce Recipe with 

Spicy Onion Relish

I modified a recipe I got from Fatfree Vegan Kitchen

For the original recipe click here:

The Original Recipe from Fatfree Vegan Kitchen

My Version-

Ingredients:

Cauliflower Sauce:

• 1 small head cauliflower, cut into pieces
• 3 1/2 cups water + reserve (water) from Garbanzo Beans
• 4 large cloves garlic, chopped
• 2 bay leaves
• 1 tablespoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon white pepper
• 1 teaspoon salt, or to taste

Main Meal:

• 1 cups cooked garbanzo beans
• 2-3 medium red potatoes, chopped into 1/2-inch cubes
• 2 cups sliced green beans, fresh, cut into bite-size pieces
• 1/2 cup plain soy milk
• 1 tablespoon fresh lemon juice

Spicy Onion Relish:

• 1 large onion, minced
• 4 teaspoons fresh lime juice (or lemon)
• 1/2 teaspoon paprika
• 1/2-1 teaspoon cayenne pepper (or to taste)
• salt to taste

Directions:

Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes.

Remove the bay and curry leaves, and puree everything else in a blender.

Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired.

Add the soymilk and lemon juice, stir, and cook for 5 more minutes.

Relish:

Mix all ingredients and allow to stand for at least 30 minutes to allow the flavors to blend. It should be so spicy that a little goes a long way! It will keep refrigerated for several days.

I served all of this over left over brown rice that I had made a few days ago.

Enjoy!!!