VeganGenius Chef
Vegan Fried 'Chicken' (Seitan) with Mashed Potatoes and Gravy

Vegan Fried 'Chicken' (Seitan) with Mashed Potatoes and Gravy

Crispy, savory wheat meat (seitan) fried to golden perfection, served alongside creamy vegan mashed potatoes and a rich, savory brown gravy.

  • Prep 30m
  • Cook 45m
  • Serves 4
  • By Adam Schoen
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Ingredients

Dry

  • 1.5 cup Vital wheat gluten (for the seitan)
  • 0.25 cup Nutritional yeast (for the seitan)
  • 1.25 cup All-purpose flour (1 cup for breading, 1/4 cup for gravy)
  • 0.25 cup Cornstarch (for breading)
  • 1 Tbsp Poultry seasoning (vegan) (split between seitan and breading)
  • 1 Tbsp Garlic powder (split between seitan and breading)
  • 1 Tbsp Onion powder (split between seitan and breading)
  • 2 tsp Paprika (for breading)
  • 2 tsp Salt (divided)
  • 1 tsp Black pepper (divided)

Other

  • 4 large Russet potatoes (peeled and cubed)

Wet

  • 3 cup Vegetable broth (1 cup for seitan, 2 cups for gravy)
  • 3 Tbsp Soy sauce (1 tbsp for seitan, 2 tbsp for gravy)
  • 1.5 cup Unsweetened plant milk (e.g., soy or oat) (1 cup for buttermilk dredge, 0.5 cup for potatoes)
  • 1 Tbsp Apple cider vinegar (to curdle the plant milk for buttermilk)
  • 6 Tbsp Vegan butter (4 tbsp for potatoes, 2 tbsp for gravy)
  • 2 cup Neutral frying oil (e.g., canola or vegetable) (for shallow frying)

Method

  1. 1. Prepare the seitan: In a large bowl, whisk together the vital wheat gluten, nutritional yeast, and half of the poultry seasoning, garlic powder, and onion powder. Stir in 1 cup of vegetable broth and 1 tablespoon of soy sauce until a dough forms.
  2. 2. Knead the seitan dough for about 3-5 minutes until elastic. Let it rest for 5 minutes, then tear the dough into rough, chicken-like pieces.
  3. 3. Place the seitan pieces in a steamer basket over boiling water. Cover and steam for 20 minutes. Remove from heat and let cool slightly.
  4. 4. While seitan steams, make the potatoes: Boil the cubed potatoes in a large pot of salted water until fork-tender (about 15 minutes). Drain well and return to the pot.
  5. 5. Mash the potatoes with 4 tablespoons of vegan butter, 1/2 cup of plant milk, and salt and pepper to taste until smooth and creamy. Cover to keep warm.
  6. 6. Make the gravy: Melt 2 tablespoons of vegan butter in a saucepan over medium heat. Whisk in 1/4 cup of flour and cook for 1 minute. Gradually whisk in 2 cups of vegetable broth and 2 tablespoons of soy sauce. Simmer until thickened, about 5 minutes. Season with black pepper and keep warm.
  7. 7. Prepare the breading station: In a shallow dish, mix 1 cup of plant milk with the apple cider vinegar to create vegan buttermilk. Let it sit for 2 minutes.
  8. 8. In a second shallow dish, whisk together 1 cup of flour, cornstarch, paprika, and the remaining poultry seasoning, garlic powder, onion powder, salt, and pepper.
  9. 9. Bread the seitan: Dip each steamed seitan piece into the buttermilk, then coat in the seasoned flour. For an extra crispy coating, dip back into the buttermilk and into the flour a second time.
  10. 10. Fry the seitan: Heat the neutral oil in a large skillet over medium-high heat. Once hot, carefully add the breaded seitan pieces. Fry for about 3-4 minutes per side until deeply golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
  11. 11. Serve the crispy vegan fried chicken hot alongside the mashed potatoes, generously smothered in gravy.

Chef's notes

For a meatier texture, you can prepare the seitan a day in advance and store it in the fridge overnight before breading and frying.

vegan seitan fried chicken comfort food mashed potatoes gravy plant-based