Cornmeal-Crusted Seitan

Deliciously crunchy with just the right amount of spice, like mustardy chicken nuggets. Cornmeal-crusted seitan
Yield 4-6 servings
Time 20 minutes
  • knife
  • small bowl
  • 2 plates
  • large frying pan
  • tongs
  • paper towels
  • 1 pound seitan, drained
  • ½ c cornmeal
  • ½ t salt
  • 1 t pepper
  • ½ c whole grain mustard
  • ½ c olive oil
Directions Cut the seitan into half-inch thick strips.

Combine the cornmeal, salt, and pepper in the bowl. Place next to an empty plate.

Lightly coat a piece of seitan with mustard, then dip into cornmeal. Set on plate and repeat with remaining seitan.

Line the other plate with paper towels and set next to the stove.

Heat the oil over medium-high heat. When it is very hot (make sure it doesn’t start smoking), add half of the seitan in a single, well-spaced layer. Fry for 1 – 1½ minutes, until golden brown, then flip and fry the other side. Transfer each piece onto the paper towels and repeat with the rest of the seitan.

Serve with a couple of sides (rice, black-eyed peas, collard greens…) and/or a dipping sauce (such as barbecue sauce).

Notes Vegan Soul KitchenAdapted from the recipe for "Whole-grain mustard and cornmeal crusted seitan" in Bryant Terry’s Vegan Soul Kitchenread my review.

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Cornmeal-crusted seitan