Ingredients
Dry
- 1.5 cup vital wheat gluten
- 0.25 cup nutritional yeast
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1.5 cup all-purpose flour (divided: 1 cup for dredging, 0.5 cup for gravy base)
- 2 Tbsp cornstarch
- 0.5 tsp baking powder
- 2 tsp coarsely ground black pepper
- 1.5 tsp fine sea salt
Wet
- 1 cup vegetable broth (rich or 'beefy' flavored vegan broth)
- 2 Tbsp soy sauce
- 1 Tbsp olive oil
- 3.5 cup unsweetened plain soy milk (divided: 1 cup for batter, 2.5 cups for gravy)
- 1 Tbsp apple cider vinegar
- 0.25 cup vegan butter
- 1.5 cup high-heat neutral oil (for shallow frying (e.g., peanut, canola, or vegetable))
Method
- 1. In a large bowl, whisk together vital wheat gluten, nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, smoked paprika, and 0.5 tsp salt. In a separate measuring cup, combine 1 cup vegetable broth, soy sauce, and 1 tbsp olive oil.
- 2. Pour the wet ingredients into the dry gluten mixture and stir until a ragged dough forms. Knead by hand on a clean surface for 3 to 4 minutes until elastic. Divide the dough into 4 equal portions and flatten them with a rolling pin into roughly 1/2-inch thick oval steaks.
- 3. Steam the flattened seitan cutlets in a steamer basket over boiling water for 25 minutes until firm and expanded. Remove and let cool slightly, then pound each piece gently with a meat mallet or rolling pin to flatten and tenderize.
- 4. Prepare the breading station: In one shallow bowl, combine 1 cup soy milk and 1 tbsp apple cider vinegar to make vegan buttermilk. In a second shallow bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp salt. Drizzle 2 tbsp of the buttermilk mixture into the dry flour and mix with a fork to create shaggy bits.
- 5. Dredge each seitan steak into the flour mixture, then dip completely into the buttermilk, then dredge again in the flour, pressing firmly so the breading adheres thick and textured.
- 6. Heat 1/2 inch of neutral oil in a large cast-iron skillet over medium-high heat (around 350°F / 175°C). Fry the steaks 2 at a time for 3 to 4 minutes per side until deeply golden brown and crunchy. Transfer to a wire rack to drain.
- 7. Make the country gravy: In a saucepan over medium heat, melt the vegan butter. Whisk in 0.5 cup flour and cook for 1 to 2 minutes. Slowly pour in 2.5 cups soy milk while whisking constantly to prevent lumps. Simmer for 3 to 5 minutes until thickened, then stir in 1 tsp coarsely ground black pepper and salt to taste.
- 8. Plate the crispy seitan steaks immediately and ladle a generous amount of warm country pepper gravy over the top. Serve hot with mashed potatoes.
Chef's notes
Pounding the steamed seitan cutlets tenderizes the protein strands and creates nooks and crannies for the batter to cling to. For extra crispiness, ensure the frying oil maintains a temperature of 350°F (175°C).