Preparation:
Cooking: 12 hours ( prep & cooking time)
Serves: 6-8 people
Step 1: Wet
Ingredients
- 1.5 Cups Vegetable Stock
- 1/2 Cup Mashed Chickpeas
- 1/2 Cup Chickpea Liquid
- 1 Tablespoon Miso
- 1 Tablespoon Extra Virgin Olive Oil
Method
Dry-
Ingredients
- 1.75 Cups Vital Wheat Gluten
- 1/4 Cup Sweet Sorghum Flour
- 1/3 Cup Nutritional Yeast
- 2 Tablespoons Potato flour
- 2 Tablespoons All Purpose Seasoning
- 2 Teaspoons Sea Salt
- Vegetable stock for cooking in.
Method
Step 2:
Ingredients
- 2 Cups Almond or Soy Milk
- 2 Tablespoons Franks Hot Sauce
- 1.5 Cups Plain Flour
- 1 Cup Cornflour
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Paprika
- 1 Tablespoon Lemon Pepper Seasoning
- 5 Onions thinly sliced
Method
Full Method
Ingredients
Method
In a large bowl, mix the vital wheat gluten, sorghum flour, potato flour, nutritional yeast, all-purpose seasoning, & sea salt.
Slowly mix the wet ingredients, Extra Virgin Olive Oil & Vegetable Broth, by hand until a mushy dough begins to form.
Knead your mixture for about 3-4 minutes until the gluten develops.
Form about 4-5 dough balls and form into 80g flat cutlets.
Bring 2.5 L vegetable stock to the boil over high heat.
After cutlets have rested for 20 minutes, drop them into the boiling liquid & lower to a simmer. Simmer cutlets for about 45 minutes until they have become firm. Remove carefully from broth & let them cool
Mix the milk & hot sauce in a bowl. Place cutlets into liquid & submerge for 2-3 minutes.
Mix plain flour, cornflour, & spices in a large bowl.
Remove cutlets from the milk & dredge in flour mixture, until thoroughly coated. Do this step twice for double battered (highly recommended).
Let battered seitan rest for about 5 minutes. Carefully drop cutlets into the fryer @180c or shallow fry in about ½ inch of oil for about 2.5 minutes on each side until golden brown.
Remove from the oil and drain well.
For the Ranch Slaw; Mix together grated Carrot & Cucumber with a little onion powder, garlic powder, chopped chives and Vegan Mayo to taste
Cook the onions in oil until caramelised, drain well, then allow to dehydrate overnight in a hot cupboard or de-hydrator.
Serve altogether in a Vegan Potato Bun you could add sliced Vegan Smoked Gouda Cheese too if desired
