Vegan “Chicken” Fried Seitan with Mushroom – Celery Gravy
Mash Potatoes and Fried Onions
- Seitan Patties/Steaks – I made my own Seitan, and then cut into patties instead of ‘meat’ chucks
- oil for frying
- 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)
- 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
- 2 Medium Onions, sliced thinly
- 2 Cups soy milk
- All-Purpose Flour
- Oil for frying
- Green Beans, cut ends off and wash clean
- pot of water with a dash of salt added
- 4 red potatoes, cubed
- pot of water for boiling, with dash of salt
- 2 tablespoons vegan margarine
- 1/2 cup of soy milk
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.
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.
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.
Blanch beans in salty boiling water for two minutes.