Last night we made country fried seitan stake with mashed potatoes and white gravy served with a side of garlic sauteed green beans.
To make the steak you need store bought vegetable no beef broth or homemade. We made our own broth. Its easy it just takes a little extra time. To make the the broth combine:
- 8 cups waters
- 1/3 cup liquid aminos
- 1 white onion chopped
- 2 celery stalks chopped
- 1 carrot chopped
- 2 cloves chopped garlic
- 1/4 cup red wine
- 1 bay leaf
- dash of salt and pepper
Boil on stove top uncovered for one hour. Then strain the liquid and store for later use.
For the seitan steak:
- 1 cup vital wheat gluten
- 1/3 cup nutritional yeast flakes
- 1 TB chickpea flour
- 1 tea sp onion powder
- 1 tea sp garlic powder
- 1/2 tea sp white pepper
- 3/4 cup water
- 1/4 cup soy sauce
- 1 TB vegetable oil
Combine the dry and wet ingredients together. Knead the dough for 3 minutes. Then set aside and let rest. Meanwhile bring 6 cups of broth to a simmer in a large skillet. Form the dough into patties and add to skillet. Simmer for 45 minutes flipping the patties about half way through. Remove from skillet and allow to cool slightly. Save about 1/2 cup of the remaining broth for the gravy.
For the breading on the steaks:
- 2 eggs
- 1/4 cup milk
- 2 cups all purpose flour
- 1 tea sp salt
- 1 tea sp pepper
Mix the eggs and milk in one bowl and flour, salt, and pepper in a separate bowl. Dip the steaks in the egg and milk mixture and then coat in the flour. Fry the steaks in a skillet for 3 minutes on each side or until golden brown.
To make the gravy:
- 1/2 cup broth
- 2 TB butter
- 1/3 cup milk
- 2 TB flour
In a small pan melt the butter into the broth. Then slowly stir in the flour. Don't stop stirring. Then add in the milk until fully mixed in.
