Crispy Southern Fried Chick'n Style Seitan with Spicy Mustard Coating
 
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One of the things people, especially Southerners and African Americans, complain about missing most when they transition to vegan is their fried chicken. Don't worry, I got you. You'll love this flavorful, tender, firm and juicy chicken-flavored seitan with it's crispy spicy coating.
Created by:
Recipe Type: Entrees
Cuisine: Vegan
Number Servings: 8
What You Need
Seitan Mix - Dry Ingredients
  • 1 teaspoon Onion Powder
  • ½ teaspoon poultry seasoning
  • 1½ cups Vital Wheat Gluten
  • ½ cup chickpea flour
  • ¼ cup nutritional yeast
Seitan Mix - Wet Ingredients
  • 2 cloves fresh garlic, minced or grated
  • 1 Tablespoon olive oil
  • 1 cup vegetable broth
Seitan Simmering Broth
  • 2 Tablespoons soy sauce
  • 2 Tablespoons molasses
  • 5 cups water
  • 1 cup vegetable broth
How to Do It
  1. Mix together the vital wheat gluten and other dry ingredients spices in a large bowl.
  2. Combine minced garlic, oil and water in small bowl, then add all at once to the dry ingredients. Mix with a rubber spatula and your hands until all the dry mix is incorporated.
  3. Transfer dough to cutting board or counter top and knead like bread for about 3 minutes. Don't be afraid – really get in there pulling, rolling and knuckling. You'll see the texture of the dough change from spongy looking to smooth and firm.
  4. Return to bowl and let sit for 20-30 minutes to rest.
  5. After that, either press dough into a rectangle about ½” thick and cut into 1-2” wide by 3” long strips, or tear it apart into whatever shapes you want. Some people prefer uniform pieces of seitan, others want something more free-form.
  6. Place strips or pieces in the simmering broth mix. Turn heat on medium and once water is simmering, reduce heat to low so that broth is at barely a simmer.
  7. Let seitan cook in broth in covered pot for about an hour. You'll see that the seitan has doubled in size. Turn off heat and let seitan sit in pot until it cools, then refrigerate in broth overnight or for at least a few hours.
  8. Remove chilled seitan from broth, and drain on rack. Pat dry with paper towel.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/crispy-southern-fried-chickn-style-seitan-with-spicy-mustard-coating/