speedvegan

Cornflake Seitan, originally uploaded by speedvegan.

Jose recently became vegetarian. Although he was never a big cow eater, he was a bit addicted to the bird. I know I’ve said this about a million times. Well, it’s true ! What’s worse is that he misses the bird and occasionally asks me to make faux bird in a specific way. My latest mission was to make cornflake crusted “chicken.” Hmm…

8 oz seitan, cut into large pieces
1/2 cup water
1/2 tsp lemon juice
1/2 cup vegan sour cream
2 cups cornflakes, crushed into 1 cup crumbs
1/2 tsp dried oregano
1/2 tsp fresh ground pepper (or to taste)
salt (optional, to taste)

1. Put seitan pieces, water and lemon juice in a medium saucepan and bring to a boil. Lower heat. Cook until all the water has evaporated. Allow for the seitan pieces to cool completely.

2. Preheat oven to 350 degrees and grease a glass baking dish.

3. Place vegan sour cream in a small bowl.

4. Mix the cornflake crumbs, oregano, fresh ground pepper and salt, if desired. Place in a separate bowl.

5. Dip each seitan piece in the sour cream and then in the cornflake mix. Place in the baking dish.

6. Bake for 30 minutes or until flakes look toasted. Serve with spiced baked fries or broccoli as a “healthier” alternative.

These turned out well. I tried various binding ingredients but found that sour cream works best. As far as spices, use your favorite !