"Seitan has a firm, meat-like texture, and can be cooked the same way. It tastes great prepared any way, but I love it most when breaded and seasoned. Can be served with rice and veggies, mashed potatoes, or with a side of pasta." — veggigoddess
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1 (8 ounce) package
ground black pepper
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!!
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.
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.
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!
I made seitan today for the first time and wanted to make something with it that was not stir-fry (since I didn't want to wait on rice). This was fantastic! I was running low on soy sauce so I used Bragg's instead, and I only had about 1T of nutritional yeast so I just used all-purpose flour to make up the remainder of the 1/3C. I sliced the seitan into strips about 3/4" thick. The breading stayed on without any problems -- you have to get the oil hot enough is what I've found. My seitan was a little spongy so I was worried they would stay spongy, but nope, they fried up nice and crispy! I will definitely be making these again.
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.
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.
So good! I used homemade seitans and did as some other reviewers suggested and doubled the nutritional yeast. Instead of the tamari, I dipped the seitans in a mixture of Bragg's liquid aminos (practically the same thing, flavor-wise) and beaten egg to make the mixture stick better. The finished product tasted like school cafeteria chicken fried steak (in a good way), so next time I'm going to make a gravy and mashed potatoes to go with it. This is definitely the best breaded seitans recipe I've tried.
*I have since tried serving these with gravy and mashed potatoes, and they are really good. To make a good chicken-fried-steak-style gravy for them, reserve the oil after cooking the seitans and just whisk in and cook 1/4 c. flour, add vegetable broth until the flour is wet enough to completely dissolve, and then add 4 cups milk. Bring the gravy to a simmer and cook for about 7 minutes until thickened. Season with kosher salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Tasty Breaded Seitan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 75
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