A Bear’s Fare

I have been wanting to try beer battered seitan for awhile. I remembered the Get Sconed!  blog had posted about beer battered seitan, and the pictures looked good! The bonus was I had used the seitan recipe before, so it would not be anything new. Last Sunday I started making seitan, not realizing how long it would take to cook it. It sat in the fridge until yesterday because I had no ambition to cook for myself since Keith was out of town for work.

Chicken Broth Recipe

1 1/2 cup nutritional yeast

3 tbsp onion powder

2 1/2 tsp garlic powder

2 1/2 tbsp salt

1 tsp celery seed

2 1/2 tbsp Italian seasoning

2 tbsp dried parsley

Blend all ingredients in a blender or food processor. Use tsp per one cup hot water.

Chik’n Seitan Recipe

Dough ingredients:

3/4 cup wheat gluten flour

1/4 cup chickpea flour

1 cup water

1 tbsp soy sauce

1 tbsp chik’n broth powder

Cooking ingredients:

1 1/2 cup water

1 tbsp soy sauce

1 tsp chik’n broth powder

Preheat oven to 325 degrees Fahrenheit. Mix “dough” ingredients: flour, water, soy suace, and broth until forms a dough. Knead the dough really well, I did about five minutes. Lightly oil a loaf pan or small baking dish. Mix the cooking ingredients together and pour over dough. Cover with foil, bake an hour, then turn seitan over and bake for another hour.

After you make your seitan, you will want to start making the coating.

One batch of Chicken Style Seitan, cut into ½ inch wide strips
2 Cups Unbleached white flour (you will not need all of this)
12 ounces of vegan beer
½ tablespoon brown sugar
½ tablespoon agave nectar
1 teaspoon dijon mustard
1 teaspoon sea salt
¼ teaspoon dried paprika
Dash of freshly ground pepper
2-3 cups of oil per serving

I would try and add more spices, as ours came out slightly bland. I think garlic and/or onion powder would be a great addition.

Heat oil in a pot on medium heat. Mix all ingredients except chik’n seitan together. You will need about 1 1/2 cup flour, depending. Once your batter is thick as pancake batter, drop your seitan in and coat. Put in the oil until desired golden brown color.

You may want to make sure you get paper towels to drain excess oil off. We didn’t, and while it wasn’t too oily, it would have  been nicer. We had left over batter, so we sliced an onion and added onion rings to the oil. So good!

I really liked this recipe, but would add more spices next time. After letting the seitan sit in the fridge for a week, it was really meaty. These seriously reminded me of nuggets when chopped up. I made up some barbecue sauce to dip them in, along with veganaise and ketchup. Making these really reminded me of how much I loved Funyuns. As in, I could make out with a Funyun right now.