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Country Fried Seitan Steak and Gravy

What you need: 

1 recipe for seitan steaks
oil for frying
breading:
1 cup bread crumbs
1 teaspoon basil
1 teaspoon oregano
dash of salt & pepper
1/2 cup soy milk
flour (enough to coat all the steaks)
gravy:
1/2 medium onion, sliced
3 tablespoons flour
1-1/2 cups soy milk
1 tablespoon vegan margarine

What you do: 

Sides of mashed potatoes, corn, and green beans all go wonderfully with this dish.
1. Prepare the seitan steaks according to the recipe you use (there are several great recipes on this site to choose from).
2. While steaks are boiling, prepare the breading. In a bowl, combine the bread crumbs, basil, and oregano. Add salt and pepper if you wish. Then, pour soymilk into a second bowl, and place flour into a third bowl. I like to have these set up right next to each other, to make breading simple.
3. Once the steaks have absorbed all of the broth, remove them from the pan. One at a time, coat each steak with flour, then dip the steak in the soymilk, then coat it with the breadcrumb mixture. Repeat until all steaks are breaded.
4. Pan fry the breaded steaks in vegetable oil over medium heat until brown and crispy. Place the fried steaks onto a plate covered with paper towels to absorb the excess oil. Reserve the frying oil when you are finished to make the gravy.
5. After frying all the steaks, add onion to the pan, and fry in remaining oil over medium heat until soft (you may want to add a little more oil if there is not enough left). Add 3 tablespoons flour and stir until mixed. Slowly add the 1-1/2 cups soymilk and 1 tablespoon vegan margarine to the pan, and stir well. Cook and stir until gravy bubbles and thickens. Add salt and pepper to taste, and serve over steaks.

Preparation Time: 
about 90 minutes
Cooking Time: 
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

I avoided this recipe when looking for something new to make with seitan because the "steak" connotation didn't seem appetizing, but man, I'm glad I finally peeked! I predict this will be requested as often (or more) than our old standby BBQ.

Made some modifications (most notably crushed corn flakes instead of panko) and it was more the consistency of Southern-fried chicken breast as my seitan was fairly thick--light and chewy inside and crispy, crunchy, and flavorful on the outside. You know it's a success when the omnivores at the table have stopped trying to denigrate it as "a bad imitation of 'real' food" and are fighting for the last piece. :)

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Although I have made my own seitan many times, I have never made them into country fried steaks.  The breading for this recipe is great, and I added nutritional yeast and mushrooms into the gravy.  

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DELICIOUS!
I've never succesfully breaded something until now...usually it came out mushy and wet. This was crispy, golden and lightly herbed.
I used the 'fluffiest juciest' gluten steak recipe from here :)

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i had this at a vegan resterant in denver it was amazing, truly:)

maganash - did you have it at Watercourse Foods?  My husband and I had it there and it was SO good!  ;)b

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LOVE IT!!!!  :)>>> Made it exactly like the recipe except I use almond milk instead of soy  ;)b
Even my picky husband liked it!  :D

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I just had this for lunch. Can I say YUMMY? The gravy was an excellent surprise, I had never had gravy before (we don't use it in my country), and I was a bit wary, thinking there was no way those ingredients could make something tasty, but it did! I would just use less flour next time, so it is more runny.

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The chicken fried seitan part came out well but my gravy sucked.  Not because of the recipe but because I used soy creamer and didn't realize it was sweetened.  It was plain but had a lot of sugar.  Needless to say my first bit of gravy was my last because it tasted weird and grouse.  I recommend the fried seitan part but I can't tell you how the gravy is because I haven't really tried it yet. 

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This was absolutely amazing. I didn't hand make my seitan though I used store bought chicken style seitan. My bf love love loved it. I made garlic rosemary mashed potatoes with it and topped it with the yeast gravy http://vegweb.com/index.php?topic=6977.0. Delicious! I added salt to it while it was frying and I made my own bread crumbs from dry toast, celery salt, savory seasoning and vegan parmesan cheese I also added the savory seasoning to the seitan while it was frying.  :)>>>

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i had this at a vegan resterant in denver it was amazing, truly:)

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This was my first time making seitan although it came out great and my husband loved it. Its VERY filling and had good flavor but personally not for me just because its so heavy and in resemblance to meat. I also made the gravy it was good. ;)

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