Chicken Fried Seitan recipe Thank you very much Linda

November 24, 2005

That was very kind to take the time and post this for me. I will try

your recipes soon. I've been so curious about seitan. Would you

describe the texture something like the extra firm tofu frozen and

defrosted? Chewy like that?

Thanks again, Fiona

- In , " linda " <lindai81@c...> wrote:

>

> Chicken Fried Seitan

>

> You could make up the gravy prior to starting the main part of the

recipe...see below for that and the seasonings for the gravy.

>

> 1 Cup flour

> 3 TBSP arrowroot flour

> 1 tsp salt

> 1/2 tsp pepper

> 1/2 tsp cayenne pepper

> 1/2 tsp dried thyme

> 1 tsp onion powder

> 1 tsp garlic powder

> 1 Cup water

> 1/2 Cup vegetable oil

> 1 lbs. chicken flavored seitan, drained, patted dry (you can freeze

it, thaw it, drain it, press it, dry it

> prior for a chewier texture)

>

> Blend all the ingredients down to and including the water. Lumps

may remain, that is okay. Refrigerate for about 15 minutes. Heat the

oil in a large frying pan, or do this up a few at a time. You want

plenty of room in the pan so it fries and doesn't steam. You want the

oil hot, but not smoking. Dredge the seitan heavily in the mixture

and place into the hot oil. Fry for 3 minutes on each side or until

golden brown. Drain on paper towels.

>

> Gravy: Mix up your seasonings for the gravy below prior to starting

the gravy. Mix and heat 1/2 cup water with 1/2 cup plain soymilk and

1 TBSP vegetarian Worcestershire. Then proceed with the gravy.

>

> Drain all but 3 TBSP oil (or add oil to pan to make it 3 TBSP).

Heat the oil then sift in 3 TBSP flour, (I like using pastry flour)

and add the seasonings you have mixed up, stirring and cooking the

flour mix for a couple of minutes on medium heat or a bit lower to

cook the flour...don't let it burn. Whisk in the water and milk

mixture and cook until thickened and smooth.

>

> Seasonings for gravy: (Adjust any of the seasonings to your liking)

> 1/4 tsp paprika

> 1/4 tsp salt

> 1/2 tsp garlic powder

> 1/4 tsp pepper

> 1/4 tsp onion powder

> 1/4 tsp dried oregano

> 1/4 tsp dried thyme

> 3/4 tsp cayenne pepper

>

> -

> mermaidfingers

> Yes, please post your recipe and I thank Donna for hers too.

>

November 24, 2005

Gosh, hmmmm, thinking. My brain is so stuffed of Thanksgiving dinner...no,

seitan is firmer and more " meatier " than tofu even after the freezing process.

It is actually like the texture of chicken breast if I remember correctly...but

I bet someone can describe it more accurately. It definitely has a chewy

texture, not tough, just chewy. It can actually be quite good prepared

correctly, but I prefer it in a gravy or casserole otherwise I can taste the

flour part too much. A lot of people who want to go vegetarian but don't care

for tofu really like seitan.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

linda's Growing Stitchery Projects: womyn47

-

mermaidfingers