Fried Unchicken

Thumb_hot_unchicken_wings_002

(from walowrey’s recipe box)

Serve in a bun with vegan mayonnaise, mustard, and lettuce, or slice and serve over a salad with a mustard-based dressing.

Alternatively, you can make hot unwings by smothering slices of the fried seitan in sauce and baking them at 300° for a few minutes (to warm and thicken the sauce). A cashew-based “blue uncheese” sauce will pair nicely with the spice, serving as a cool accent. Just don’t forget the celery!

Source: Hell Yeah It's Vegan

Categories: Vegan

Ingredients

  • Homemade seitan
  • 5 1/3 cup water
  • 21/2 teaspoon organic cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons organic soy sauce
  • 2 tablespoons vegan Worcestershire sauce
  • 3 tablespoons spicy brown mustard
  • 1 cup + 2 tablespoons organic flour
  • 1/4 cup + 1 tablespoon nutritional yeast
  • 11/2 teaspoons garlic powder
  • dash of lemon pepper
  • 2 tablespoon organic cornmeal
  • 1 tablespoon organic baking powder
  • 1 teaspoon organic paprika

Directions

  1. In a large pot, whisk together 5 cups water, 1 teaspoon cumin, ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons soy sauce, and 2 tablespoons Worcestershire sauce.

  2. Lightly simmer – don’t boil! – seitan cutlets in broth, covered, for 15 minutes, flipping them once.

  3. In the meantime, work on the breading. Mix together in a low, wide-mouthed bowl 1/3 cup water, spicy brown mustard, 2 tablespoons flour, 1 tablespoon nutritional yeast, ½ teaspoon cumin, ½ teaspoon garlic powder, and a dash of lemon pepper.

  4. In another low, wide-mouthed bowl, mix together 1 cup flour, ¼ cup nutritional yeast, cornmeal, baking powder, 1 teaspoon cumin, 1 teaspoon garlic powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper.

  5. Pour about ½” peanut oil into a frying pan and bring to medium heat. It’s ready when adding a drop of water results in a continual crackling — don’t add your cutlets too early or they’ll just soak up oil.

  6. Once seitan has finished simmering, and working fast, dredge cutlets in wet mixture, followed by the dry mixture.

  7. Add each cutlet to the hot oil and fry each side until golden.

  8. Remove and place on a cooling rack placed over a plate so excess oil can drip off without making your finished product soggy.

  9. If you somehow manage to have leftovers, let them cool fully before putting them away (to avoid sogginess), and fridge or freeze them for future use (reheating in a toaster oven or conventional oven).

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