Vegan Spicy Chick’N Sandwich

PREP TIME15 mins
COOK TIME25 mins
TOTAL TIME40 mins
COURSEMain Course
CUISINEAmerican
SERVINGS6 servings

INGREDIENTS

Seitan

  • 1-1/2 cup vital wheat gluten*
  • 3/4 cup veggie broth
  • 2 tbsp unsweetened almond milk sub any non dairy milk
  • 3 tbsp nutritional yeast
  • 2 tbsp soy sauce
  • 1 tbsp Vegan Worcestershire sauce**
  • 1 tsp poultry seasoning
  • 1 tsp garlic powder
  • 1/2 tsp cajun seasoning
  • 1/2 tsp pepper
  • 1/2 tsp sea salt

Seitan Broth

  • 8 cups veggie broth
  • 1 tsp poultry seasoning
  • 1/2 tsp pepper
  • 2 tbsp soy sauce
  • 2 tbsp Vegan Worcestershire Sauce
  • 1 tbsp minced garlic
  • 1 onion, chopped

Dry Dredge

  • 2 cup flour
  • 1 tsp sea salt
  • 1 tsp cayenne
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp brown sugar
  • 1/4 tsp chipotle powder
  • 1 tsp baking powder

Wet Dredge

  • 1/2 cup hot sauce add more non-dairy milk if you don’t want spice
  • 1/4 cup almond milk
  • 1 tbl dijon mustard sub plain if you don’t have dijon

Toppings

  • vegan ranch
  • pickles
  • vegan bun
  • oil for frying

INSTRUCTIONS

Seitan

  • First things first, we are going to start out by making our Seitan. In a large bowl mix together nutritional yeast, poultry seasoning, garlic powder, cajun seasoning, salt, pepper, Worcestershire Sauce, almond milk, veggie broth, and soy sauce. Use a whisk or fork to flick your wrist/whisk the mixture until it is well combined. Next add your vital wheat gluten to the bowl. Use hands to incorporate mixture until it forms into a dough like texture. Feel free to break mixture in half. Knead each portion for 30 sec. Set aside.

Seitan Broth

  • In Dutch Oven, place garlic and onion into pot over medium high heat. Cook until onions become translucent, about 3 min. Next, pour in veggie broth and remaining broth ingredients. Stir. Bring broth to a boil.
  • Begin to piece off seitan. Make pieces slightly smaller than your palm. Seitan will get bigger as it’s cooked. Place pieces of seitan into boiling broth. Reduce the heat to low and let cook for 20 min.
  • Once seitan is done cooking, remove from broth and place on paper towel (or dish towel) lined pan. By placing a paper towel (or dish towel) on top of seitan pieces, press out excess liquid.
  • Next prepare seitan for dredging. In large bowl combine all dry dredge ingredients. In a separate large bowl, combine wet dredge ingredients.
  • Taking one seitan piece, first dip piece into dry mixture, than into the wet mixture, the back into the dry mixture. Yes, we are double dipping tuh-day! lol
  • Prepare a large pot or a deep fryer for frying. Any high temperature oil will do such as grapeseed or peanut oil.
  • Once all pieces are dipped and coated you are ready to fry. Once your oil is hot, place your pieces into the pot or deep fryer. Be sure not to overcrowd the pot or basket. If cooking in a pot, cook for 2-3 min each side or until your desired crispiness. If using deep fryer, place temperature anywhere from 360-375 degrees and deep fry for 3-4 min or until you reach desired crispiness.
  • Top your vegan crispy chick’n sandwich with whatever condiments you like or dip it into your favorite sauce and place it on a bun it you’re feeling froggy.