Chicken Fried Steak, Mashed Potatoes, Gravy & Jellied Cranberry Sauce
A vegan variation of a Texas favorite that to us vegans is as close to the real deal as you can possibly get. This is a favorite request in our household!
Dry Ingredients for Chicken Fried Steak
- 1 cup vital wheat gluten
- 2 T garbanzo bean (chickpea) flour
- 1 tsp onion powder
- 1/4 tsp poultry seasoning (I made my own version)
- 1/4 tsp ground white pepper
Wet Ingredients for Chicken Fried Steak
- 3/4 cup plus 2 T water
- 2 T nutritional yeast
- 1/4 tsp ground sea salt
- 1 T extra virgin olive oil
Simmering Broth
- 6 cups Imagine vegetable broth
Coat Prior to Frying
- 1 bowl of garbanzo bean flour
- 1 bowl almond milk/veganaise blended to consistency of heavy cream.
- 1 bowl seasoned breadcrumbs – I used Edward & Sons Italian Herbs Organic Breadcrumbs and add dried parsley & cayenne pepper for additional seasoning.
Directions
- In a large saucepan, set your broth over high heat while you prepare your seitan dough. You will want to bring it to a rapid boil. Add a bay leaf, or a few slices of ginger root, for extra flavor. I did not add any flavorings to my broth!
- Mix dry and wet ingredients in separate bowls.
- Add wet mixture to dry mixture and stir to blend. Divide mixed dough into 6 even pieces.
- Shape each piece into a flattened pancake-like round. Set aside in same bowl until all pieces are shaped. Repeat the process to give each piece one final flattening, then immediately drop into boiling broth.
- Reduce heat and cook for approximately 25 to 30 minutes.
- Store cooked pieces in the same broth in refrigerator until ready to fry.
Directions
- dip each patty into garbanzo bean flour
- then into almond/milk/veganaise mixed well
- finally into spiced breadcrumbs and coat well
- Fry in coconut oil
- Serve with mashed potatoes and gravy.
Nibble on This! 