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Vegan Chicken Fried Steak

I depart for my RTW trip on Tuesday and I decided to have one last dinner gathering before I leave. The theme? Country dinner!!

Miguel made biscuits and gravy.

Kasia made rosemary mashed potatoes.

And we had green beans, broccoli, grilled mushroom and onions, lemonade and orange juice.

I’ve been wanting to make vegan chicken fried steaks forever, so I finally got around to doing it. I’m not very good at frying things, so I was a little worried they wouldn’t turn very well. But…they turned out great!

The seitan recipe I usually use is from the cookbook Vegan with a Vengeance. It’s a really good recipe, but I decided to compare a few other seitan recipes and combine parts I liked from each. Here are some other recipes I looked at:

Country-Fried Seitan Steaks–Bengarland.com

Gluten Steaks–EllensKitchen.com

The end result basically went something like this:

Vegan Seitan Chicken Steak Recipe

  • 4 cups vital wheat gluten flour
  • 1/2 cup nutritional yeast (+ some extra for fun!)
  • 4 Tb flour
  • 2 cups cold water
  • 1 cup Bragg’s liquid aminos
  • 2 Tb olive oil
  • flavoring (onion powder, Spike seasoning, fresh minced garlic, tomato paste, Marmite, fresh chopped parsley)

1. Combine dry ingredients.

2. In a separate bowl, combine wet ingredients.

3. Mix the wet and dry ingredients in a large bowl and knead the dough until it becomes spongy and elastic.

4. Pull small chunks off the dough and try your best to stretch, smush, and smash them into small flat patties. The texture is pretty odd and stretchy, so this is a difficult task to do. They kinda look like lumpy cookies – not very appetizing looking, but neither is raw chicken.

5. Let the patties sit for a few minutes while you prepare the broth (see vegetable broth idea below).

Vegan Vegetable Broth

I made a quick vegetable broth from things I had at the house: fresh oregano, fresh parley, tomato paste, molasses, dried sage, Marmite, cayenne pepper, asfoetida powder (kinda tastes like onion and garlic powder mixed together). I added all these things to a large pot of water. You could really add all kinds of things to the broth…this is just what I had.

6. Place seitan pieces in the broth, bring the broth to a boil, then reduce heat to low, cover, and gently simmer for about 90 minutes.

*The seitan recipes I’ve read say that the seitan should be simmered in the broth rather than boiled because that will prevent it from puffing up so much. They were probably right about that – my seitan patties tripled in size once they were boiled. This wasn’t a problem…they were just VERY large (which actually helped stick to the country theme of serving large portions of meat at a meal). Next time I make the steaks though, I’ll pay attention to that tip and try simmering them in hopes that it will help keep the seitan steaks thinner.

7. Remove seitan patties from the broth and let them sit out to cool off. At this point, you can do all kinds of things with your seitan chicken creation (like make vegan meatballs, vegan seitan tacos, or many other things). I used it to make chicken fried steak. Below, I’ll outline more or less how I did it.

Vegan Chicken Fried Steak Recipe

1. So now you’ve made your seitan chicken patties (recipes above). As they’re cooling off, prepare three bowls:

  • 1 bowl with flour (I used besan flour. Since it’s made from chickpeas, it has a more beany taste that I like a lot. But, you can probably use any type of flour you want).
  • 1 bowl with Erner G egg replacer (prepare equivalent of 4-6 eggs), a few cups of soy milk, and a few squirts of Bragg’s. Stir the mixture with a fork and let it get thick and bubbly.
  • 1 bowl with crushed up crackers and other spices (I used onion powder, chopped parsley, chili powder, salt, nutritional yeast, and montreal steak seasoning).

2. Coat each chicken patty in the flour first, then the egg/soy milk mixture, then the cracker mixture. Really pack on the cracker crumbs so it has a nice thick coating.

3. Pour about 1/2 inch of vegetable oil in a pan. Let the oil get really hot before adding the patties. Once it’s hot, add the patties and cook each side until browned and crispy.

3. Yum. Now you’ll have quite a few large seitan chicken steaks. Invite a lot of friends to eat it with you because you probably won’t want to eat them all yourself.

So now…what do you do with all the leftovers?

The chicken fried steak was even better the next day – it became denser and more steaklike on the inside. We sliced it into thin strips, heated them in a pan with some gravy, added some leftover mashed potatoes, and made breakfast tacos!

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  1. txrad

     /  September 26, 2008

    That chicken fried steak looks yummy!!
    By the way, I’m west of Austin just outside the city limits and have been enjoying your for a while now.

  2. txrad

     /  September 26, 2008

    That should of read…enjoying your blog. oops

  3. destinyskitchen

     /  September 26, 2008

    You are awesome! That chicken fried steak looks scrumptious. Yowza.

  4. mihl

     /  September 28, 2008

    Thank you so much for this recipe. I am waiting for a mailorder which will include some bags of gluten. I ams so going to make this!

  5. Aaron

     /  April 13, 2009

    Do you really have to let the seitan simmer for 90 minutes!? I’m so hungry, I can’t wait 90 minutes! :)

  6. I. Moyer

     /  September 6, 2009

    Tried the recipe today…patties came out just fine. Barely simmered them with the lid off the pan for 90 minutes. Had a meat eater to dinner who liked them just fine.

    Thanks for the recipe!

  7. Jay

     /  March 18, 2010

    Those looks AMAZING. I am so making these soon! Thanks for the pics and recipes! 😀

  8. Joel Luks

     /  April 28, 2010

    This looks ridiculously good. Thank you for posting!

  9. Karmel

     /  July 19, 2010

    Love the chicken fried steak recipe

  10. Diana

     /  July 19, 2010

    Like your site

  11. Jen

     /  July 27, 2010

    We’ve made this recipe twice now and it is absolutely delicious! My husband looves chicken fried steak so we decided to try it out – so glad we did. We’ve also made your seitan tacos which were equally yummy. Well done!

  12. nancyah

     /  October 6, 2010

    Evertything looks soooo delish! It’s amazing to me how scary people are to try vegan foods. I called my daughter-in-law over to show her the gluten I had made from scratch and she turned her nose up at it lol. I told her she could take some home so she could fix it for my son and told her she could make chicken fried steak with it and she said he would have to come and get it. She just refuses to like anything I fix that is vegan, even though other people tell her h0w good it is. I’m trying teach her how to cook some things that my son wants her to fix for him, but she just refuses lol. I think she is just afraid of what her family will say if she starts cooking more vegetarian. Now if I make a pie or something sweet then she will eat that even though it doesn’t have eggs in it and it’s organic, then she will eat it, but the meat products, she just won’t eat. She’s funny, but we get along great!

  13. Rhianon

     /  December 19, 2010

    Wat and I tried this recipe out for party here in Dallas not too long ago. We had the steaks with buns and toppings like a chicken fried steak sandwich kinda deal. They were a big success. By the end of the night, any time somebody new arrived one of the party-goers would walk them through the food area and say something like, “These are the best thing here,” or “You have to try these first, they’re really good.” We made two huge batches and were sure there would be so many leftovers but they all got eaten.

  14. Lizzy

     /  January 5, 2011

    I LOVE THIS!!!! I need to try this out, I can’t wait! This spring its on ha :)

  15. Heather Joy

     /  January 31, 2011

    Can’t wait to try this!

  16. Jocelyn MaE

     /  November 25, 2012

    Thank u for this recipe!!! This was my first try at a fake meat and I am more than impressed. The whole family loved this, thank you!!

  17. linda maynard

     /  March 28, 2013

    i never liked how my seitan turned out but after reading your post I tried again. I didn’t know I needed to knead it. It turned out so much better with kneading. Thank you!

  18. Priscilla

     /  May 16, 2013

    Makes a lot so this time I’m going to have all the portions. And it’s super salty!!!! So easy on the braggs. But it’s really good recipe! Must try it. I’m making some for dinner tonight:)

  19. Ruth

     /  January 10, 2015

    OMG. These are delicious!!! I made sure they simmered-not boil-and although they got a bit thicker-I breaded & fried them ( coconut milk-had no egg sub ) I’d eat this any day over chicken. Stayed really moist….

  20. Laura M.

     /  October 24, 2015

    This recipe looks amazing. Unfortunately you don’t reveal the amount of spices needed. How much of Marmite?, Spike seasoning?, type of crackers used?… you can argue “to taste” but that’s not the way a good food blog works.

  21. Sorry about that. I’m of the belief that there are no rules when it comes to cooking. I don’t normally make things exactly the same each time, as I like to experiment with different flavor combinations. My food posts are more just for inspiration than how-to instructions.

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