1 cup vital wheat gluten
1/4 cup nutritional yeast
2 tsp garlic powder
2 tsp onion powder
1/2 cup veggie broth
Wet ingredients for frying batter
1/2 tbsp lemon juice
1/2 cup non dairy milk
2 tsp maple syrup
1/4 cup white flour
1/4 cup cornmeal
1/4 cup breadcrumbs(optional)
1 tsp garlic powder
1 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp salt
2 cups of veggie broth to cook seitan in
1/2 cup canola oil to fry in
First, combine all ingredients for the seitan in a bowl and mix until it forms a dough
This is what it looks like when mixed:
Put dough on a cutting board and start to flatten it out, you don’t need a rolling pin for this. Just push it down and make it a bit thinner. Then cut into the size you want your “chicken” to be.
Let the 2 cups of veggie broth come to a boil and then add the seitan dough.
Let the seitan cook for about 45 minutes to an hour,while waiting you can begin to combine the wet ingredients for the frying batter into one bowl (1/2 tbsp lemon juice,1/2 cup non dairy milk,2 tsp maple syrup) and the dry in another (1/4 cup white flour,1/4 cup cornmeal,1/4 cup breadcrumbs(optional),1 tsp garlic powder,1 tbsp nutritional yeast,1 tsp onion powder,1/2 tsp salt).
Once you have taken your seitan out and it has cooled, you can start to apply the batter. Start with the wet and make sure it gets all over the seitan, then put in the dry. Repeat twice or until you’re satisfied.
Now we can start to heat the canola oil! Add the 1/2 cup to your pot/pan, when your fork starts to make a bunch of bubbles when you put it in the oil, it’s time to fry.
Fry until golden brown or however dark or light you want your seitan to be!
And it’s finished!! 🙂