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‘Chicken-Fried’ Seitan Steak With Buffalo Vinaigrette [Vegan]

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I was reading some recipes and saw a buffalo-flavored version of chicken-fried steak. That sounded like something I had to try – in a vegan version, of course. The result? OMG! It is so delicious; it is like having buffalo wings and fried chicken in one dish but without the cruelty. This is indulgent so it has to remain a once-in-a-blue-moon treat for me. Enjoy but stay away from the scale for a day or two after.

'Chicken-Fried' Seitan Steak With Buffalo Vinaigrette [Vegan]

Ingredients

  • 1/2 cup vegetable oil
  • 1/4 cup hot sauce (or more, to taste)
  • 2 teaspoons agave nectar
  • 4 cups thinly sliced celery
  • 2 cups finely chopped carrots
  • 2 cups finely chopped bell peppers
  • 2 tablespoons flax seed, ground
  • 1/3 cup non-dairy milk
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup cornmeal
  • Salt and pepper, to taste
  • Four seitan cutlets
  • 1/2 cup crumbled vegan blue cheese

Preparation

  1. In a bowl, combine 1/4 cup oil, 3 tablespoons hot sauce, and the agave nectar. Add the celery, carrots, and bell pepper and toss to coat. Set aside.
  2. In a shallow bowl, whisk together the flaxseed, milk, and remaining 1 tablespoon of hot sauce (if you like things really spicy, like I do, add more). In another shallow bowl, combine the flour, cornmeal (you could use just one or the other), salt, and pepper to taste.
  3. Working with 1 seitan cutlet at a time, coat each with the seasoned flour, shaking off any excess, then dip in the milk mixture, then in the seasoned flour again.
  4. In a heavy skillet, heat the remaining 1/4 cup oil over medium-high heat. Fry the seitan steaks until browned and crisp, about 3 minutes on each side. You may need to do this in batches depending on the size of the skillet and how many you are making.
  5. Divide the celery salad among 4 plates, reserving any excess vinaigrette. Top with the seitan steaks and sprinkle with vegan blue cheese and remaining vinaigrette.

Nutrional Information

Total Calories: 2535 | Total Carbs: 216 g | Total Fat: 144 g | Total Protein: 111 g | Total Sodium: 5722 g | Total Sugar: 62 g

Calculation not including salt to taste.

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AUTHOR & RECIPE DETAILS


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When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The “V” Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea’s hope that she can spread the “V” Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 

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