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Chick-Faux-La and Sauce

What you need: 

For the "chicken"

2 boxes WestSoy Cubed Seitan 

1 cup pickle juice (I used Bread and Butter pickle juice)

1 Tablespoon organic cane sugar

2/3 cup all purpose flour

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

canola oil


For the sauce:

2 Tablespoons Nayonaise (or another vegan mayo)

2 teaspoons mustard

1/8 teaspoon garlic powder

1-2 teaspoons agave nectar (adjust according to taste)

What you do: 

For the chicken:

First, drain the seitan in a collander since it comes in a liquid. 

Once drained, marinate the seitan in the pickle juice for at least an hour (I soaked mine for over a day, it's up to you.) Drain the seitan from the pickle juice.

Mix the flour, salt, paprika, oregano, basil, onion powder, sugar, and garlic powder for the breading. Roll the  seitan in the flour to get a proper amount of breading on it.

In the meantime, start heating up the canola oil to use it for deep frying.

Deep fry the pieces from 2-4 minutes. (all depends on how crunchy you want it)


For the sauce:
Combine all of the ingredients. Adjust according to taste.

Enjoy! :)  


Preparation Time: 
1+ hour
Cooking Time: 
1+ hour (cooking time is varied depending on your deep frying utensil)
Recipe Category: 


I forgot to mention, this is a vegan modified recipe from here!

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