For the Fried Steak:
- 2 GUSTA Seitan Roast Classico loaves, sliced lengthwise into 8 small ½ inch thick “steaks”
- 6 tbsp aquafaba, whisked until foamy
- ½ cup unsweetened soy milk
- 2 cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- 2 tsp sea salt
- 1½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- Oil (Canola, Coconut or Avocado)
- ¼ cup vegan butter or margarine
- 3 tbsp unbleached all-purpose flour
- 1 tsp garlic powder
- 2½ cups unsweetened soy milk
- ½ no-beef bouillon cube, crumbled
- Lots of black pepper
For the Fried Steak Seitan:
- 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.
- Serve chicken fried steak with country gravy and a side of mashed potatoes or green beans.
StatsMore fun facts!
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