Seitan Fingers with Gravy

Husband's favorite meal growing up (before he was a veggie) was chicken fried steak. So after I conquered making homemade seitan I decided to invent this little yummy for him. You can really tell how good it was based on the fact that I burnt my pinkie finger terribly while making these, yet still sat there and gobbled them alllll up with my left hand, while my right was stuck in ice water throbbing.

They are seriously soo good!! I served them with fresh steamed green beans with a little butter, lemon, salt and pepper. Mashed potatoes would be great too, but I can't bring myself to add a starch to a fried meal : ) 

Photo and Recipe adapted from Pioneer Woman

 For the Seitan:
Ingredients:
2 cups gluten flour
1/2 cup nutritional yeast
2 tsp. Onion Powder
2 Tb Soy sauce
5 Cups of Vegetable or No-Chicken Broth
1/2 small diced onion
1 garlic clove
Fresh or dried rosemary, thyme, etc
1 tsp all-seasoning (for "beefy" seitan)
1 tsp. Molasses (for "beefy" seitan)
1 tsp vegan Worcestershire sauce (for "beefy" seitan)

Preparation:
1. Mix gluten flour, nutritional yeast, onion powder together.
2. Add 2 Tb soy sauce and 1 cup broth. Mix with a wooden smooth. If too sticky, add a little more flour. Mine was perfect.
3. Knead a little, then shape into about 15 flat strips. (or whatever shape you like)
4. Put into dutch oven with 4 cups broth, onions, garlic, herbs,and "beefy add-in's" . Bring to boil, then reduce to simmer for 30 minutes.
4. Take pot off of stove and cool slightly.

Ingredients

• 8 cooked seitan strips (recipe above)
• 1 cup Flour
• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Cayenne
• 3 whole Eggs
• 1 cup Milk
• Canola Oil And Butter For Frying
• 2 cups Milk (additional)
• Salt And Pepper, to taste

Preparation Instructions

Combine flour, seasoned salt, pepper, and cayenne in a dish.

Whisk together milk and eggs in a separate dish.

To bread the seitan, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the seitan is breaded.

Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the seitan is done. Cover loosely with foil to keep warm.

To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.

Season gravy with salt and pepper.

Serve steak fingers with gravy.

AND- Don't dip your pinkie finger in the hot oil : )