* 1 lb. seitan strips, no more than 1/4-inch thick
* 1 cup panko
* 1 Tbsp nutritional yeast
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp seasoning salt
* a few dashes each black pepper & paprika
* 1/4 cup flour
* 1/2 cup seitan marinade or water
* 1 tsp cornstarch
* canola oil for frying
If using store-bought seitan, simmer in veggie broth or water + soy sauce for 15 minutes. (If using homemade, they should already be sufficiently juicy) Combine the panko, nutritional yeast, garlic powder, onion powder, salt, pepper and paprika and spread on a dinner plate. Spread the flour in a shallow dish. Whisk together the marinade or water and cornstarch in a shallow dish. Line up your dishes as follows:
1. Seitan strips
2. Flour
3. Cornstarch/liquid mixture
4. Panko mixture
Heat a thin layer of canola oil in a frying pan over medium-high heat. When it's bubbling, coat a seitan strip in the flour, then dip it in the cornstarch mixture, then roll in the panko mixture. When you've coated 4 or 5 strips, lay them in the hot oil. Fry for 2-3 minutes on each side, or until browned. Remove to a flattened brown paper bag or paper towels to drain off the oil. Then consume!
I used the homemade seitan recipe from Vegan with a Vengeance. We feverishly devoured our finished fingers with barbecue sauce and hot mustard. Delish!
