The other day, my always resourceful boyfriend came across a list of ready-made vegan foods. It was a perfect list of vegan items that you can find in any American grocery store, even non-gourmet ones like Kroger, Shop-Rite, and Ralph’s. It’s the perfect list to have on hand if you are going to visit omnivores. I always dread it when I know I’m going to have to answer the question “so what do you eat?”. I often find myself giving a list of the things I won’t eat. There are the usual suspects: meat, eggs, milk, and cheese, but it’s a lot harder when I have to get down into things like casein and whey. Now I have a handy list that I can forward along ahead of me, and it even lists which brands are vegan-friendly.
Amazingly enough, you will notice that Shake n’ Bake is on the list of vegan foods. I was very surprised, but I guess that it makes sense. After all, it is only breadcrumbs. It’s the stuff most people put it on that’s gross. I, on the other hand, made some delicious chik’n flavored seitan last weekend, and proceeded to shake n’ bake it to delicious, golden-brown perfection. I served it alongside red-skinned mashed potatoes with gravy and steamed green beans. I found the easiest vegan gravy recipe ever at Sweet Bean and Green. I did add a dash of celery salt to the gravy to enhance it’s flavor. This was one of those dinners that reminds me of something I would have eaten growing up, but it was still sophisticated enough and kind enough to suit my new lifestyle. Even though it seems pretty self-explanatory, I’ve included my method (and my Seitan recipe)after the jump.

Take your favorite seitan recipe, but be sure to take it out while it’s still pretty moist. I did not wait for all of my liquid to evaporate, so I was left with seitan that, if eaten as it was, would have been slightly soggy. I made my seitan in the morning and stored it covered in the refrigerator for the day. The slightly cooler temperature probably helped me retain some stability while coating my seitan. I just dropped it into the included bag and coated it with shake n’ bake. Then, I placed my cutlets on a baking sheet and baked them at 425 for about 7 minutes before flipping them and cooking them on the other side for 5. These really were delicious, and there’s something about me that appreciates the irony involved.

Chik’n Seitan

  • 1/2 c. wheat gluten
  • 1/4 c. soy flour
  • 1/2 c. water
  • 2 c. vegetable broth
  • 1/4 c. nutritional yeast
  • 2 sprays liquid amino’s
  • 1 tsp celery salt
  • 1 tsp. sage
  • 1/2 tsp thyme

Bring the broth, nutritional yeast, aminos, celery salt, sage, and thyme to a boil.

Meanwhile, whisk together the soy flour and wheat gluten. Add in the water slowly, until the mixture forms a ball in the center of the bowl.

Turn the mixture out onto a floured cutting board and knead for a minute and a half. Flatten it to 1/2″ thick and cut into appropriate pieces.

Gently (without burning yourself by splashing water) drop the seitan pieces into the broth. Reduce the broth to a simmer and cook for 40 minutes. Most if your broth should evaporate.