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]
- 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
- 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.
- 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.
- 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.
- 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.
- 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.