This sweet and crunchy seitan recipe has a chewy texture that could fool your veg-curious friends into thinking they’re eating chicken! The proportions given are for a side dish. Double the recipe for an entree-sized portion for six.
8 oz. West Soy seitan strips
¾ cup Vegenaise salad dressing
1 cup maple syrup
1 ½teaspoons salt
1 cup sliced roasted almonds
1 ½ cups unseasoned panko breadcrumbs
1. Line medium baking sheet with aluminum foil. Spray aluminum foil with cooking spray. Preheat oven to 400 degrees.
2. Remove seitan strips from package. Dry with a paper towel. Separate strips. Cut the strips so that are more or less uniform pieces. (They come apart in pieces so it's impossible to get them all the same size and shape. )Set aside in a dish.
3. Mix maple syrup, Vegenaise, and salt in a small bowl. Mix almonds and breadcrumbs together in another small bowl. Swish seitan pieces around in the Vegenaise mixture then around in the almond mixture and place on the baking sheet. (You'll find it easier to do this a handful at a time. )
4. Bake for about 20 minutes, until the breadcrumbs and almonds are golden brown. Remove from the oven. Serve warm with a dip, cranberry sauce, or ketchup.
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