Ingredients
Dry
- 1.75 cup All-purpose flour (Divided: 1.5 cups for breading, 0.25 cup for gravy roux)
- 0.25 cup Cornstarch
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Smoked paprika
- 1.5 tsp Coarsely ground black pepper
- 1.5 tsp Fine sea salt
- 1 tsp Baking powder
- 1 Tbsp Nutritional yeast
Other
- 4 qty Store-bought or homemade seitan cutlets (Flattened to 1/2-inch thickness)
Wet
- 1.5 cup Soy milk (unsweetened) (Divided for batter and gravy)
- 1 Tbsp Apple cider vinegar (Mixed with soy milk to make vegan buttermilk)
- 1 Tbsp Dijon mustard
- 1 tsp Hot sauce
- 1 cup Vegetable broth
- 0.5 cup Vegetable oil (For pan-frying)
- 3 Tbsp Vegan butter
Method
- 1. Whisk 1 cup of unsweetened soy milk with apple cider vinegar, Dijon mustard, and hot sauce in a shallow bowl to create vegan buttermilk. Let sit for 5 minutes.
- 2. In a separate wide, shallow bowl, whisk together 1.5 cups flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, 0.5 teaspoon black pepper, nutritional yeast, and baking powder.
- 3. Dredge each seitan cutlet first in the seasoned flour, then dip completely into the vegan buttermilk mixture, and dredge once more in the seasoned flour, pressing firmly so the coating sticks and creates craggy edges.
- 4. Heat vegetable oil in a large skillet over medium-high heat until shimmering (approx. 350°F / 175°C). Pan-fry cutlets for 3 to 4 minutes per side until deep golden brown and crispy. Transfer to a wire rack to drain.
- 5. For the gravy, melt vegan butter in a medium saucepan over medium heat. Whisk in the remaining 1/4 cup flour and cook for 1 to 2 minutes until bubbly and fragrant.
- 6. Gradually whisk in the vegetable broth and remaining 1/2 cup soy milk until smooth. Simmer, stirring constantly, until thick and creamy, about 3 to 5 minutes.
- 7. Season gravy generously with 1 teaspoon coarsely ground black pepper and remaining 0.5 teaspoon salt to taste.
- 8. Serve warm crispy seitan steaks immediately, generously ladled with the white pepper gravy.
Chef's notes
For the crispiest coating, let the breaded cutlets rest on a wire rack for 5 minutes before frying to allow the crust to adhere properly. Serve with mashed potatoes and steamed green beans for the complete diner experience.