Kentucky fried seitan

Kentucky fried seitan. Raw garlic, Quartered, Plain tofu, unspecified texture.

Juliet Sear

45 + 60 min · 6

Ingredients

• 9 g Raw garlic
• 120 g Quartered
• 250 g Plain tofu, unspecified texture
• 150 g Light soy milk
• 160 g Vital wheat gluten
• 10 g Miso paste
• 1 g For the seitan
• 3 g 1 g seitan; 2 g coating
• 18 g 6 g seitan; 12 g coating
• 40 g Use a vegan protein powder
• 1500 g Prepared vegetable stock
• 10 g Stalks, for the stock; discard
• 350 g Unenriched white all-purpose wheat flour
• 1000 g For cooking; drain excess
• 2 g For the coating
• 2 g For the coating
• 4 g For the coating
• 5 g 3 g seitan; 2 g coating
• 7 g 1 g seitan; 6 g coating
• 6 g For the coating
• 7 g For the coating
• 5 g For the coating
• 200 g Coarse fresh white breadcrumbs; catalogue adaptation, not panko
• 10 g Yeast-extract spread
• 2.5 g For the seitan dough
• 3 g 1 g seitan; 2 g coating
• 300 g Chickpea flour, for the batter
• 450 g For the chickpea batter; add gradually

Preparation

1. Blend the tofu and soy milk with the miso, yeast extract, tarragon, onion powder, 1 g sage, 1 g thyme, 6 g garlic powder, 3 g salt and 1 g pepper. Reserve the other seasonings for the coating. This version uses ordinary salt and mixed pepper instead of the original celery salt and separate peppers.
2. Mix the tofu mixture with the vital wheat gluten and vegan protein powder. Knead for 10–15 minutes until elastic. Flatten to about 1 cm and cut into pieces of similar size.
3. Heat the vegetable stock with the quartered onion, garlic cloves and parsley stalks. Add the seitan and simmer gently, covered, for 30 minutes. Avoid a rolling boil, which can make the texture spongy.
4. Let the seitan cool in the stock, then drain thoroughly and pat the surface dry. Discard the onion, garlic, parsley stalks and unused stock. If preparing ahead, cool promptly and refrigerate. Cooling time is additional to the active cooking time.
5. Set out three bowls: plain flour; chickpea flour whisked gradually with the 450 ml water; and breadcrumbs mixed with all the reserved coating seasonings. Aim for a batter that coats a spoon like beaten egg. Keep the wet batter and dry crumbs separate.
6. Dust each piece lightly with plain flour and shake off the excess. Dip into the chickpea batter, let excess drip away, then press into the seasoned crumbs. Coat all pieces once and set aside. Discard unused coating mixtures.
7. Heat the sunflower oil to 180°C in a suitable deep pan, never filled above halfway. Fry in small batches for about 6 minutes, turning if needed, until crisp and golden. Let the oil return to temperature between batches.
8. Drain on kitchen paper and serve the seitan in 6 portions. Do not pour the remaining frying oil onto the food. Bread, salad and dipping sauces are optional extras and are not included in these ingredient quantities.