Once again I forgot to take a picture of dinner! As promised, I finally made a dish with seitan. I usually make BBQ Pulled Seitan Sandwiches or fry it and toss in a salad. Last night though, I was craving some food southern-style. I made homemade vegan “buttermilk” biscuits, breaded seitan, and a side salad.
Southern-Style Breaded Seitan
- 1/4 cup nutritional yeast
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp soy sauce or liquid aminos
- 2 tbsp veganaise
- 1 pack of seitan cut into strips
- Preheat oven to 400 F.
- In a bag, toss veganaise and soy sauce with seitan. Be sure each piece is covered in the mixture.
- In a bowl, combine the dry ingredients. Toss seitan in the mixture to create the breading.
- When all of the seitan is covered, put into a casserole dish or a baking pan. Drizzle with olive oil.
- Bake for 10-15 minutes on each side. Should be crispy when done!
Note: If you so please, you can fry the seitan.
“Buttermilk” Biscuits from Jewish Vegan
- 3/4 cup soy milk + 1 tsp vinegar
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1/4 to a 1/3 cup cold to frozen Earth Balance, small pieces
- Oven should be at 400 F.
- In a mixing bowl, combine flour, salt, baking powder, and salt.
- Cut in small pieces of the butter into flour with a fork. Do not overwork the dough.
- Add vinegar to soymilk, stir, and slowly add to flour. When it is done, dough should be medium soft.
- Transfer dough to a floured surface. Sprinkle flour on top and roll it out to 1/4 inch high. To make tall biscuits, fold dough over, press a little with your fingers and roll it a little. You can make round biscuits by using a cup to cut it out.
- Cut out six biscuits, place into a pan with the size touching. Bake until cooked thoroughly and is slightly brown on the bottom.