Vegan Chicken-Fried Seitan Steak

Whether you call it ‘country-fried’ or ‘chicken-fried’, this is one of the vegan recipes that reminds me most of Texas.


Vegan Chicken-Fried Seitan Steak
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Yield: 4

Vegan Chicken-Fried Seitan Steak


    For the seitan:
  • 1 cup vital wheat gluten
  • 3 tbsp nutritional yeast
  • 1/4 cup tamari
  • 1/2 cup mushroom broth
  • 1 tsp garlic powder
  • 4 cups of veggie broth
  • 4 cups of water
    For the dredge:
  • 2 cups all purpose flour
  • 1.5 cups plain, unsweetened soy milk
  • 2 flax eggs
  • 2 tsp garlic powder
  • 1 tsp baking powder
  • 2 teaspoon black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • canola oil
    For the gravy:
  • 1 tbsp vegan butter
  • 3 tbsp flour
  • 3 cups plain, unsweetened soy milk
  • 1 tsp black pepper
  • 1/2 tsp salt


  1. Leaving out the veggie broth and water, mix all the seitan ingredients in a mixing bowl. Using your hands, knead and divide into 4 pieces. Shape each piece into palm-sized patties.
  2. In a large pot, bring 4 cups of water and 4 cups of veggie broth to a boil over medium-high heat. Carefully, submerge the ‘steaks’ and reduce to a simmer. Cover and cook for 45 minutes, turning the steaks occasionally.
  3. Let the steaks cool when done. Cut the steaks lengthwise so that you end up with 8 thinner patties.
  4. Start preparing your dredging station. Spread the flour out on a large plate. Leaving out the canola oil, mix the rest of the ingredients in a wide bowl.
  5. Take each steak and coat it in the flour. Then, coat it in the milk-egg mixture and once again, coat it well in the flour.
  6. In a large pan over medium heat, pour enough oil so that each steak will be submerged halfway. Test before placing in the oil. Fry each side for 3-4 minutes or until golden brown. You might need to nudge the steaks for a bit right after putting them in the oil to make sure they don’t stick.
  7. While the steaks are frying, start making the gravy. In a medium-sized saucepan, melt the butter and add flour over medium heat, stirring the whole time with a small whisk.
  8. When the flour starts to brown a little, begin adding the milk a little bit at a time so you don’t have clumps of flour. Make sure you are stirring the whole time.
  9. Add in the rest of the ingredients and bring to a boil and simmer, stirring frequently. Keep it on a simmer until the gravy is to your preferred thickness. Serve over the steaks.