Vegan Baked “Chicken Fried Steak”
Crispy tempeh cutlets, perfect with mashed potatoes and gravy. Also excellent for Chick’n & Waffles!
from forealslife.com
Ingredients
- 4 oz tempeh
- 1 C vital wheat gluten flour
- 1/4 C flour
- 1/2 tsp onion powder
- 3 T tamari
- 1/2 tsp liquid smoke
- 1/4 C soymilk
- 1/4 C water or broth
Coating
- 1/3 C flour
- 3 T nutritional yeast
- 1/2 tsp salt
- 1/2 tsp cayenne
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 C soymilk
Servings: "steaks"
Instructions
Cutets
- Puree the tempeh in a food processor until very fine (Alternatively you can do this with a fork but it will take a lot longer and may not get to the desired consistency.) Add the tempeh, vital wheat gluten and onion powder to the bowl and mix thoroughly. Now add in your liquids. Mix together and knead the dough for 3-4 minutes. Let it rest for 5 minutes. Now separate into 4 portions and stretch each portion out into a thin cutlet shape.
Coating
- Mix together everything but the soy milk for the coating. Put the coating on a plate and your soy milk into a bowl. Now dip your cutlet into the soy milk. Dip it into the coating making sure that it gets totally covered. Shake off any excess and place onto the parchment lined baking sheet. Repeat with remaining cutlets.
- Now turn your spray bottle to the "mist" setting and gently spray the tops of the cutlets. You want to get all of the floury mess wet but not soggy.
- Slide the baking sheet into the oven and bake for 20 minutes. Flip the cutlets over and spray again with the water bottle. Bake for 20 minutes more or until lightly browned and crispy.
- Let the cutlets rest for 5 minutes and then serve. Enjoy!
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