Vegan Chicken Fried Steak Food

VEGAN CHICKEN FRIED STEAK

Steps:

• Pre-heat oven to 350 degrees.
• In one large mixing bowl, combine the vital wheat gluten, nutritional yeast, chicken or steak seasoning, salt and onion, and garlic powder.
• In a smaller bowl or large measuring cup, combine the broth, tamari, and tahini (or oil) until smooth.
• Pour the wet ingredients into the dry ingredients and mix until combined. The consistency will probably be pretty sticky and elastic.
• Knead this dough for a minute or two, adding a teaspoon of vital wheat gluten if it seems too wet.
• Divide and shape the seitan into flat disks. After cooking, these will be bigger than they start so I would suggest keeping them about the size of your palm and as flat as you can get them. Set aside.
• Add the 2-3 cups of broth to a large casserole dish (big enough to fit your seitan patties). Also add a few dashes of tamari, a pinch of salt and pepper, and maybe a tbsp of vegan Worcestershire, to your taste.
• Add your patties to the broth and make sure they are almost completely covered with broth. If you need to add more broth, do so.
• Place in the oven and bake for 45 minutes.
• Use a set of tongs to flip after 45 minutes, then place back in the oven for another 45 minutes.
• When finished baking, remove from broth with tongs and allow to cool.
• While the seitan is cooling, prepare your coating ingredients. Place Ritz crackers, spices, and nutritional yeast in a sealable plastic baggie.
• Use a rolling pin to crush the crackers and combine the ingredients. Pour this into a shallow dish.
• In another shallow bowl mix the egg replacer and the soy milk.
• When cool enough to touch, use a strainer or towel to press any excess liquid from the patties. (Or place them in an air-fryer for a minute or two.)
• Dredge each patty in the egg replacer mix, let excess drip into then press firmly into the cracker mix coating evenly on each side.
• Heat your vegetable oil in a shallow pan at medium heat until ready for frying.
• Place your patties in the pan, frying each side for about 3-4 minutes, checking for an even brown coating.
• When finished, place on a paper towel-lined plate to remove any excess oil.
• Serve topped with vegan white gravy and sides of your choice.

VEGAN CHICKEN FRIED STEAK

Steps:

• In a shallow, wide dish; whisk together aquafaba and soy milk. Set aside.
• In a second shallow, wide dish, whisk together; flour, baking soda, baking powder, salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper.
• Working one at a time; dredge each Gusta seitan into the flour mixture, pressing the steak firmly into the flour on both sides.
• Shake off the excess flour and then dip the seitan into the soy milk mixture.
• Shake off the excess milk mixture, and then dredge the seitan in the flour, pressing the flour into both sides.
• Place each coated seitan steak onto a wire cooling rack, and repeat with each steak. Let them sit for 10 mins.
• Meanwhile, heat up enough oil in a large frying pan to cover the bottom by ¼ inch to 325F.
• Working one at a time, place coated steak in hot oil. Gently spoon some of the oil over the steak, and then fry until you see the edges of the steak turn golden brown, roughly 2 mins. Then flip over, and fry for 2 more mins.
• Remove seitan steak with metal tongs and allow excess oil to drip off. Place on a wire rack, and repeat with remaining seitan steaks.
• In a deep pan, melt vegan butter over medium heat.
• Whisk in 3 tbsp of flour, and garlic powder, and cook, whisking constantly for roughly 5 mins or until the flour browns. Do not burn.
• Very slowly, whisk in milk and bouillon cube. Continue to whisk constantly to avoid lumping and burning, until the gravy thickens.
• Taste as you go, and season with salt and lots of black pepper.
• Add more or less soy milk depending on your desired thickness. If the gravy is too thick, add more soy milk. If it is too thin, cook it a bit longer, whisking constantly.

VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS

Steps:

• Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
• Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
• Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
• Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
• While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
• Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
• Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
• Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
• Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
• Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
• Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.

VEGETARIAN COUNTRY FRIED STEAK WITH COUNTRY GRAVY

Steps:

• In a large bowl, whisk together the flour, 1 tsp pepper, 1 tsp salt, smoked paprika, garlic powder, baking soda, and baking powder. Set aside.
• In a separate shallow bowl, whisk together the milk mixture, hot sauce, and eggs.
• Line a large baking sheet with parchment paper. Set aside.
• Remove the gluten steaks from the broth and pat dry with a paper towel.
• Dredge the steaks in the flour mixture, shaking off the excess. Dredge the flour coated steak in the egg mixture, then dredge it one more time in the flour. Transfer the steaks to the parchment paper lined baking sheet after coating with the flour mixture until all steaks are coated.
• Sprinkle the gluten steaks with any remaining flour mixture, pressing in with your fingers, making sure each steak is well coated.
• Preheat the oven to 250 degrees. Place a large skillet over medium-high heat. Add enough oil to the skillet to approximately ¼ inch deep.
• When the oil is hot, add the gluten steaks and cook for 3 minutes on each side, or until golden brown.
• Remove the steaks from the skillet and place on a paper towel to drain.
• Repeat until all Steaks have been fried. Place in oven to keep warm.
• Remove all but 4 tablespoons of the fat from the skillet. Whisk in the flour, salt, and pepper and cook for 2 minutes.
• Gradually whisk in the milk and heavy cream. Continue stirring constantly until gravy comes to a boil. Simmer for 2 minutes, or until the gravy has thickened.

VEGAN MOCK SOUTHERN CHICKEN FRIED STEAK

Steps:

• Biscuits:.
• In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
• With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
• Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
• Bake at 450'F for 10-15 minutes until nicely golden brown.
• Chicken:.
• While the biscuits are baking, preheat a large heavy skillet over medium high heat.
• slice the mock chicken into small round steaks.
• Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
• Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
• Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
• Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
• Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
• Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
• Serve steak and warm biscuits with gravy on top.
• Bon Appetit!

CHICKEN-FRIED STEAK

Steps:

• Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
• Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
• If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.