Looking for ways to make vegan chicken fried steak in under an hour? By using a Gusta Foods seitan roast as the protein and making an easy, creamy county gravy, this American classic fried food can be turned into a perfect meatless chicken fried steak meal.
For this recipe, I partnered with Gusta Foods to show you how delicious and easy it is to make a meal for you or your family using their Seitan Roast. This product is excellent for a meat replacer, with a convincing taste, texture and looks similar to beef. It’s a perfect artisanal product to introduce to your vegan arsenal.
I used soy milk and vegan butter in place of dairy for the creamy country gravy and voila! Authentic, yet vegan, Chicken Fried Steak served with a side of mashed potatoes and/or green beans.
Related Recipe: Vegan Gravy
NUT-FREE | DAIRY-FREE | EGG-FREE
Vegan Chicken Fried Steak
The difference between a country fried steak and a chicken fried steak is the coating and the gravy. Although similar, country-fried steak is coated in flour and served with onions and brown gravy. Chicken-fried steak has eggs in the breading and served with creamy gravy.
To make it vegan, slice seitan (I used two loaves of Gusta Seitan Roast Classico) into steak shapes, whip aquafaba in place of eggs (to learn about aquafaba check out this video), and prepare the chicken fried steak seitan according to the traditional cooking method (down below). If you don’t have access to Gusta’s vegan products, you can also use the Seitan recipe in my vegan cookbook!
Full Recipe is down below!
Vegan Chicken Fried Steak Ingredients
- Seitan (I used Gusta Seitan Roast for this recipe)
- aquafaba
- unsweetened soy milk
- all-purpose flour
- baking soda
- baking powder
- sea salt
- garlic powder
- onion powder
- paprika
- cayenne pepper
- black pepper
- oil
For the Country Gravy:
- vegan butter or margarine
- unbleached all-purpose flour
- garlic powder
- unsweetened soy milk
- no-beef bouillon cube
- black pepper
Vegan Chicken Fried Steak Instructions
- In a shallow, wide dish, whisk together aquafaba and soy milk. Set aside.
- In a second shallow, wide dish, whisk together: flour, baking soda, baking powder, salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper.
- Working one at a time; dredge each slice of Gusta Seitan Roast into the flour mixture, pressing the steak firmly into the flour on both sides.
- Shake off the excess flour and then dip the seitan into the soy milk mixture.
- Shake off the excess milk mixture, and then dredge the seitan in the flour, pressing the flour into both sides.
- Place each coated seitan steak onto a wire cooling rack, and repeat with each steak.
- Let them sit for 10 mins.
- Meanwhile, heat up enough oil in a large frying pan to cover the bottom by 1/4 inch to 325F.
- Working one at a time, place coated steak in hot oil.
- Gently spoon some of the oil over the steak, and then fry until you see the edges of the steak turn golden brown, roughly 2 mins. Then flip over, and fry for 2 more mins.
- Remove seitan steak with metal tongs and allow excess oil to drip off.
- Place on a wire rack, and repeat with remaining seitan steaks.
For the Country Gravy:
- In a deep pan, melt vegan butter over medium heat.
- Whisk in 3 tbsp of flour, and garlic powder, and cook, whisking constantly for roughly 5 mins or until the flour browns. Make sure it does not burn.
- Very slowly, whisk in milk and bouillon cube. Continue to whisk constantly to avoid lumping and burning, until the gravy thickens.
- Taste as you go, and season with salt and lots of black pepper.
- Add more or less soy milk depending on your desired thickness. If the gravy is too thick, add more soy milk. If it is too thin, cook it a bit longer, whisking constantly.
I love eating this “chicken” fried steak meal on its own or with a vegan side dish, like my green bean casserole or my vegan bacon brussels sprouts.
TIPS FOR MAKING VEGAN CHICKEN FRIED STEAK
- You can use my fried chicken breading method with any seitan to make your own version of a vegan chicken fried steak
- If you find your seitan slices thick, you can beat it with a mallet to tenderize your vegan steak
- If you like things spicy, you could swap tabasco instead of cayenne
- Try not to turn your fried steak more than once. Just let it fry until you think it’s crispy enough to flip over. The more you turn the fried steak, the soggier it will become.
- To make this soy-free, you can obviously use whatever unsweetened plant-based milk you want. I usually choose soy milk for cooking because it tends to be the most stable. It has a higher protein so it will act thicker, similar to the eggs we replaced to make this recipe vegan.
- If you have a deep fryer, you can use that instead, which makes it so much easier!
- A cooking tip I have when frying is to spoon some of the oil on top of your Seiten when the bottom is being fried.
- Serve on top of mashed potatoes and a side of green beans to complete this authentic meal!
LOOKING FOR MORE VEGAN MEAT RECIPES?
Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
Vegan Chicken Fried Steak Recipe
- 2 Gusta Seitan Roast Classico loaves, sliced lengthwise into 8 small ½ inch thick “steaks”
- 6 tbsp aquafaba, whisked until foamy
- ½ cup unsweetened soy milk
- 2 cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- 2 tsp sea salt
- 1½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- Oil (Canola, Coconut or Avocado)
- ¼ cup vegan butter or margarine
- 3 tbsp unbleached all-purpose flour
- 1 tsp garlic powder
- 2½ cups unsweetened soy milk
- ½ no-beef bouillon cube, crumbled
- Lots of black pepper
- In a shallow, wide dish; whisk together aquafaba and soy milk. Set aside.
- In a second shallow, wide dish, whisk together; flour, baking soda, baking powder, salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper.
- Working one at a time; dredge each Gusta seitan into the flour mixture, pressing the steak firmly into the flour on both sides.
- Shake off the excess flour and then dip the seitan into the soy milk mixture.
- Shake off the excess milk mixture, and then dredge the seitan in the flour, pressing the flour into both sides.
- Place each coated seitan steak onto a wire cooling rack, and repeat with each steak. Let them sit for 10 mins.
- Meanwhile, heat up enough oil in a large frying pan to cover the bottom by ¼ inch to 325F.
- Working one at a time, place coated steak in hot oil. Gently spoon some of the oil over the steak, and then fry until you see the edges of the steak turn golden brown, roughly 2 mins. Then flip over, and fry for 2 more mins.
- Remove seitan steak with metal tongs and allow excess oil to drip off. Place on a wire rack, and repeat with remaining seitan steaks.
- In a deep pan, melt vegan butter over medium heat.
- Whisk in 3 tbsp of flour, and garlic powder, and cook, whisking constantly for roughly 5 mins or until the flour browns. Do not burn.
- Very slowly, whisk in milk and bouillon cube. Continue to whisk constantly to avoid lumping and burning, until the gravy thickens.
- Taste as you go, and season with salt and lots of black pepper.
- Add more or less soy milk depending on your desired thickness. If the gravy is too thick, add more soy milk. If it is too thin, cook it a bit longer, whisking constantly.
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Anthony says:
Quite literally obsessed with the texture, so good!