I made this crispy seitan entree specifically to go with seaweed salad. Panko is a light, Japanese-style bread crumb often used on tempura. This entree would also compliment watercress salad, miso soup, or any Japanese inspired sides. It packs a high-protein punch, and is sure to satisfy!
What You’ll Need (Serves 4):
- 1 cup vital wheat gluten
- 2 Tbs nutritional yeast
- 2 Tbs tahini or cashew butter
- 2 cubes (or 2 Tablespoons) vegan bullion
- 1 Tbs olive oil
- 1 Tbs Tamari
- 1 tsp seat salt
- 1 tsp black pepper
- 1 tsp garlic powder
- canola oil
- 1 cup Panko (Japanese Bread Crumbs)
- 1 Tbs Dulse Flakes (purple seaweed)
- 1/2 cup prepared Egg-Replacer
- greens for garnish (I used baby spinach)
- 1/2 cup vegan mayo
- 1 Tbs miso paste
- 1 tsp rice vinegar
- 1 tsp agave nectar
- dash of cayanne pepper (adjust to how spicy you like it)
- In a mixing bowl combine the wheat gluten with the nutritional yeast, salt, and dry spices. Mix until uniformly combined.
- Add (but do not mix) the oil, tahini/cashew butter, tamari, and bullion (dissolve bullion in 2 tbsp hot water if necessary)
- VERY GENTLY fold the batter only a few times (this ensures the seitan will not become rubbery) then using your hands – form into several, flat, palm-sized pieces. (If the dough is too wet (falling apart in your hands) add more gluten flour until it holds together.)
- In a pot of boiling water, boil pieces for 15 minutes, flipping once. They will grow in size.
- In 2 separate shallow bowls, place Panko with Dulse flakes, and the egg-replacer liquid.
- Remove seitan from boiling water, let cool for a few minutes
- Coat each piece of seitan in the egg replacer, then press into the panko/dulse
- Pan-fry on medium-high heat in 1/4 inch of canola oil until crisp and golden on each side
- Combine all ingrediens in a small bowl or mug.
- Top the seitan with it.
- Garnish if desired