Hazelnut-Crusted Seitan

Tender seitan with a crisp, nutty crust: so delicious you’ll feel like saving it for special occasions, but quick and easy enough for any day of the week.
Yield 4 servings
Time 15 minutes
  • 2 shallow bowls
  • whisk
  • food processor or Vitamix with dry ingredients blade
  • plate
  • large frying pan
  • ½ c non-dairy milk
  • 1 t baking powder
  • 5 T flour, divided
  • ¾ c raw hazelnuts
  • ¼ t onion powder
  • ¼ t garlic powder
  • ¼ t salt
  • dash cayenne pepper
  • 1 batch chicken-style seitan
  • ¼ c vegetable or soy oil
Directions Combine milk, baking powder, and 1 T flour in a bowl and set aside.

Place hazelnuts, 4 T flour, and spices in the food processor and grind until it looks like cornmeal. Transfer to the second bowl and set next to the first.

Dip a piece of seitan into the milk, then the hazelnuts, turning to coat completely. Set on plate and repeat with remaining seitan.

Heat oil over medium high heat. When it’s hot, add seitan in a single, well-spaced layer and fry about 2 minutes, until golden. Flip and fry the other side.

Serve hot with mashed potatoes and gravy.

Notes Quick and Easy Vegan CelebrationsAdapted from the Christmas menu in Alicia C. Simpson’s Quick and Easy Vegan Celebrations (read my review).

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Hazelnut-crusted seitan