Reviewed: Nov. 6, 2009

I followed the recipe very closely, except that I doubled the breading mixture (actually needed about 1-1/2 times the amount) and used olive oil for frying instead of vegetable oil. I loved it. Who needs chicken nuggets when you can have these? Thank you, veggigoddess, for this wonderful recipe!!!

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coloradocarol

Cooking Level: Expert

Home Town: Muncie, Indiana, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 18, 2009

I worship this Seitan

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jezebell

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Reviewed: May 31, 2009

A little too cumin-y. I'm thinking I would like to try the baking method.

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Kate Fiscus

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Reviewed: Mar. 11, 2009

Just a note to those who couldn't get the breading to stay on. Put 2 Tbsps of mayonnaise into a bag along with the seitan and squeeze it around until seitan is coated. Dip into bread crumbs, then fry or bake. If you're a vegan, use one of the many eggless mayonnaise brands sold at health food stores like Trader Joe's and health food co-ops.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Feb. 5, 2009

I followed the recipe exactly using my own homemade seitan and it was SO good! Really, the best seitan recipe I've tasted. Even my non-vegetarian husband liked it ... it definitely lives up to the "tasty" part of its name.

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beverlyrevelry

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Reviewed: Nov. 2, 2008

A little salty, but excellent

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Tim

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Reviewed: Sep. 28, 2008

Thank you so much for this! I like seitan a lot more than tofu, and this recipe gives me another option for a protein source. I halved the cumin and doubled the coriander (I love coriander). I added a teaspoon of onion powder and 1/4 tsp cayenne pepper. I also cut the seitan before frying for smaller pieces with flatter planes for cooking. I sprayed with grape seed oil and oven-fried at 425 degrees. I'll make again and again and try different dipping sauces.

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Angela

Cooking Level: Intermediate

Home Town: Gary, Indiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 11, 2008

Yumm. Its very tasty. I think it would be better to toast the seitan in a toaster oven so that when its dipped and fried the texture is a little tougher. I made it with peas and jasmine white rice. It was pretty easy and fast.

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soy mayan

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Apr. 10, 2007

I really liked this, I am a new veggie and I am very happy to have found Seitan. I however put too much cumin in...but other than that...YUM

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JLH2381

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Reviewed: Aug. 19, 2006

This was very good! This was my first time trying seitan, and I actually liked it better than tofu (and I really love tofu)

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mai

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Reviewed: May 3, 2005

Awesome recipe. I was skeptical when it was cooking (it didn't smell that appetizing) but the taste was awesome. Both my husband, and my kids (ages 2 & 4) loved it. They boys particulary liked it with barbeque sauce and honey mustard. Hubby and I ate it as it. Go easy on the cumin, however, as it can be overpowering very quickly. My only complaint is that the recipe didn't even come close to feeding 4. This was more like a serving for two. I doubled it, and the four of us ate every bite along with brown rice risotto and oven roasted vegetables. Great veggiew entree!!

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Veronica

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Reviewed: Apr. 22, 2005

My kids liked the seitan this way.

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CARENHEATHER

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Reviewed: Mar. 19, 2005

This doesnt taste good. The recipe as is, all of the breading fell off into the pan. I tried it again making in vegetarian as opposed to vegan by dipping it into an egg/milk wash. The breading held but it still wasnt right. My mother said that it tasted like a no-name chicken nugget with additives. I will not try this recipe again.

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T9CHEBIT

Cooking Level: Expert

Living In: Teaneck, New Jersey, USA

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Reviewed: Jun. 14, 2004

Ahh this is so amazing! It ACTUALLY tastes like chicken! THis is possibly the best way ive ever prepared seitan. Thanks!!!

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SOLILOQUY45

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Reviewed: Jun. 20, 2002

My daughter is a new vegetarian, and finding ingredients that have the texture of meat, with a great taste has required some research and experimentation. This has become our favorite. Thank you.

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OFFENBACHER

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Reviewed: Mar. 11, 2002

This is great! I just love Seitan and am so happy to have found a recipe that uses it. Not many people know about it who haven't been vegetarians for a while. It's nice a spicy, but not hot spicy and coats well. I put it on a bed of rice. Thank you for another yummy recipe Karla!

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