Veganmocksouthernchickenfriedsteak Recipes

VEGETARIAN "CHICKEN" FRIED STEAK

Steps:

• Slice the mock chicken into small, round steaks.
• Pour 1/2 cup of the flour into a shallow dish.
• Pour 1/2 cup of the flour into a second shallow dish and add the cornmeal, paprika, salt, and pepper.
• Pour the soy milk into a third shallow dish.
• Dip the steaks into the soy milk and then into the plain flour.
• Dip into the soy milk again and then into the seasoned flour and cornmeal mixture.
• Add 2 tablespoons of the oil to the heated skillet and cook 3 "steaks" at a time.
• Brown for approximately 2 minutes on each side or until thoroughly cooked.
• Transfer to a serving platter.
• Repeat with the remaining oil and steaks.
• Add the remaining flour to the skillet and cook for 2 minutes.
• Whisk in the stock and the parsley and season with the salt and pepper.
• Whisk the nondairy cream into the gravy.
• Remove from the heat when bubbling.
• Serve with warm biscuits topped with the gravy.

VEGAN CHICKEN FRIED STEAK

Steps:

• Pre-heat oven to 350 degrees.
• In one large mixing bowl, combine the vital wheat gluten, nutritional yeast, chicken or steak seasoning, salt and onion, and garlic powder.
• In a smaller bowl or large measuring cup, combine the broth, tamari, and tahini (or oil) until smooth.
• Pour the wet ingredients into the dry ingredients and mix until combined. The consistency will probably be pretty sticky and elastic.
• Knead this dough for a minute or two, adding a teaspoon of vital wheat gluten if it seems too wet.
• Divide and shape the seitan into flat disks. After cooking, these will be bigger than they start so I would suggest keeping them about the size of your palm and as flat as you can get them. Set aside.
• Add the 2-3 cups of broth to a large casserole dish (big enough to fit your seitan patties). Also add a few dashes of tamari, a pinch of salt and pepper, and maybe a tbsp of vegan Worcestershire, to your taste.
• Add your patties to the broth and make sure they are almost completely covered with broth. If you need to add more broth, do so.
• Place in the oven and bake for 45 minutes.
• Use a set of tongs to flip after 45 minutes, then place back in the oven for another 45 minutes.
• When finished baking, remove from broth with tongs and allow to cool.
• While the seitan is cooling, prepare your coating ingredients. Place Ritz crackers, spices, and nutritional yeast in a sealable plastic baggie.
• Use a rolling pin to crush the crackers and combine the ingredients. Pour this into a shallow dish.
• In another shallow bowl mix the egg replacer and the soy milk.
• When cool enough to touch, use a strainer or towel to press any excess liquid from the patties. (Or place them in an air-fryer for a minute or two.)
• Dredge each patty in the egg replacer mix, let excess drip into then press firmly into the cracker mix coating evenly on each side.
• Heat your vegetable oil in a shallow pan at medium heat until ready for frying.
• Place your patties in the pan, frying each side for about 3-4 minutes, checking for an even brown coating.
• When finished, place on a paper towel-lined plate to remove any excess oil.
• Serve topped with vegan white gravy and sides of your choice.

MOCK CHICKEN FRIED STEAK

Steps:

• mix beef onion powder parsely chili powder if you want eggs and 1 cup of the cracker crumbs
• mix well.
• divide mixture into 8 balls
• sprinkle rest of cracker crumbs on board
• put pattties on these and roll out thin
• be sure each side is well coated with crumbs
• put on wax paper and chill 30 minutes or may be frozen brown on both sides then put in oven to keep hot.

MOCK CHICKEN FRIED STEAK WITH MILK GRAVY

Steps:

• Mix 2 cups flour with salt and pepper.
• Shape ground beef into four thin patties.
• Dip patties into flour, then beaten egg, then flour again.
• Put shortening, oil or lard into a heavy skillet over medium high heat.
• When a little flour sprinkled into skillet begins to sizzle, add patties.
• Cook for about 5 minutes per side.
• Remove and drain on paper towels.
• To make gravy:.
• Remove all but four tablespoons of fat from skillet.
• Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
• Stir, scraping up browned bits, for about one minute till light brown.
• Whisk in milk gradually.
• Whisk until thick and bubbly.
• Remove from heat.
• Add 1/2 teaspoon black pepper or to taste.
• Stir well.

REAL SOUTHERN CHICKEN FRIED STEAKS

Steps:

• Fill frying pan about 1/2 way with oil, turn heat on med-med/high.
• In one bowl beat egg, milk, and some seasonings together with a fork.
• Put flour in another bowl and season to taste.
• Put 2 pieces of meat in milk mixture, let soak while oil gets hot(you know it's hot when a sprinkle of flour sizzles in the pan) then roll in flour batter and put in oil.
• Fry 10 minute one side then flip (or when golden brown) and fry 10 min other side. fry couple minute more each side just for good measure.
• While 2 pieces are frying put 2 more pieces in milk and let soak till other pieces are done. Don't put it in flour till ready to fry, will end up soggy!
• Keep repeating till all the meat's gone! Enjoy!

SOUTHERN CHICKEN FRIED STEAK

Steps:

• In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
• In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
• Carefully transfer dry mixture onto a dinner plate.
• Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
• The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
• Take a cutlet and dredge in flour mixture.
• Take same cutlet and dip in egg mixture until entirely coated.
• REPEAT dredging same cutlet in flour mixture.
• Repeat process for each cutlet.
• Discard unused egg and flour mixtures.
• In well heated oil, carefully place cutlets and fry until golden brown on bottom.
• Turn each cutlet over to brown the other side.
• Each side should take about 4 - 5 minutes.
• Place fried cutlets on paper towels to drain excess oil.
• Pour off all but 1/4 C grease from skillet.
• Heat to a Medium High temperature.
• Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
• When the color slightly begins to darken, slowly add milk.
• Continue whisking to prevent lumps.
• Gravy will begin to bubble and thicken.
• Add evaporated milk and whisk well.
• Add chicken stock and whisk well.
• Add Salt and Pepper, blending well.
• Allow gravy to simmer 2 minutes on low heat.
• Turn off heat and allow to sit 2-5 minutes before serving.
• Gravy will thicken nicely.

SOUTHERN LIVING'S COUNTRY FRIED STEAK

Steps:

• sprinkle salt and pepper evenly over steaks.
• Set aside.
• combinecracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• whisk together 3/4 cup milk and eggs.
• Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• POUR oil into a 12-inch skillet;heat to 360 degrees.
• Do not use a nonstick skillet.
• I like to use a cast iron skillet for this.
• Fry steaks 10 minutes.
• Turn and fry 4 to 5 more minutes or until golden brown.
• Remove to a wire rack on a jellyroll pan.
• Keep steaks warm in a 225 degree oven.
• Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk.
• Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened.
• Serve gravy with steaks and mashed potatoes.
• Sprinkle with parsley, if desired.

VEGAN MOCK SOUTHERN CHICKEN FRIED STEAK

Steps:

• Biscuits:.
• In a medium bowl mix the flour, baking powder, nutritional yeast flakes and salt together.
• With a fork, blend in the margarine until the mixture is crumbly, then stir in the soy milk and blend well.
• Drop biscuit size spoonfuls of dough onto a lightly greased baking sheet.
• Bake at 450'F for 10-15 minutes until nicely golden brown.
• Chicken:.
• While the biscuits are baking, preheat a large heavy skillet over medium high heat.
• slice the mock chicken into small round steaks.
• Pour 1/2 cup of flour into a shallow dis and pour the other 1/2 cup flour into another shallow dish and add the cornmeal, paprika, salt and pepper. Pour the 1/2 cup non-dairy milk into a separate shallow bowl.
• Dip the mock chicken into the soy milk then the plain flour. Next dip the mock chicken into the soy milk and then into the season flour cornmeal mixture.
• Add 2 tablespoons of oil to a hot pan and cook 3 steaks at a time. Brown the steaks about 2 minutes per side or until cooked and remove from the pan.
• Add 2 tablespoons more of oil and reheat with remaining steaks. Remove the steaks to a serving platter.
• Add 2 tablespoons flour to the pan and cook for 2 minutes. Whisk in the broth and parsley, season with salt and pepper.
• Whisk the soy creamer into the gravy. When the gravy bubbles remove from the heat.
• Serve steak and warm biscuits with gravy on top.
• Bon Appetit!