Fried Chick'n

Buffalo chick'n sliders (see bottom of post)

Seitan Cutlets

• 300 grams vital wheat gluten
• 1/4 cup nutritional yeast
• 4 tsp garlic powder
• 4 tsp onion powder
• 2 tsp salt
• 1 tsp fresh ground pepper
• 2 Tbsp soy sauce
• 1 3/4 cup water
• 2 tsp vegetable OR "no-chicken" bouillon

Marinade

• 2 cup water plus 1 tsp "no-chicken" bouillon 

Combine dry ingredients in a mixing bowl and stir. Add soy sauce, water, and vegetable bouillon then stir once more until ingredients are incorporated. Knead mixture for a couple minutes until elastic.

Cut seitan dough into 8 equal pieces then flatten them into cutlet shapes. Place seitan cutlets onto a baking sheet lined with parchment paper. Bake at 350 degrees for 20 minutes, flipping half way though.

Once baked, place seitan cutlets into a shallow, wide dish that has a lid. Pour marinade over and, once cool, move the dish to the fridge, allowing to marinade over night.

Frying

• bowl #1: 1/2 cup flour + 1 Tbsp nutritional yeast + 1/2 tsp salt + 1/2 tsp garlic powder
• bowl #2: 1/2 cup plant-based milk
• bowl #3: 1 cup corn flakes, pulsed in a food processor

Heat some oil in a large frying pan. Remove each seitan cutlet once at a time from the marinade then dip into bowl #1, then bowl #2, then bowl #3, then back into bowl #1. Set aside and repeat with all remaining cutlets.

Fry cutlets in the oil until golden brown.



Buffalo chick'n sliders (can be made into wraps)
Coat fried chick'n in hot sauce of your choice. Top with kale that has been tossed in simple dressing. Add a smear of vegan ranch dressing to the bun/wrap then serve!

Vegan Mayo

• 1 cup raw cashews
• 1 tsp lemon juice
• 1 tsp white vinegar
• 3/4 tsp salt
• 1/2 tsp nutritional yeast
• 1/4 tsp Dijon Mustard
• 1/3 cup water

Soak cashews overnight OR microwave them in some water for 1 minute, strain, then rinse with cold water.

Combine strained cashews and all remaining ingredients in a blender and blend until smooth and creamy.