Mock Chicken Fried Steak with Milk Gravy
Indulge in the comfort of a southern classic with a modern plant-based twist—Mock Chicken Fried Steak with Milk Gravy! This hearty recipe transforms plant-based burger patties into golden, crispy perfection with a flavorful flour coating seasoned with garlic, paprika, and black pepper. Paired with a rich and creamy dairy-free milk gravy made from a simple roux, this dish captures the essence of traditional comfort food while being completely vegan-friendly. Quick to prepare with just 15 minutes of prep and 25 minutes of cooking time, this savory meal is perfect for weeknight dinners or a satisfying weekend treat. Serve it with mashed potatoes or fresh vegetables for a comforting and wholesome feast you’ll love.
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Recipe Information
Ingredients
- 4 pieces Plant-based burger patties
- 1.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 1 cup Plant-based milk (unsweetened)
- 2 cups Unsweetened plant-based milk for gravy
- 2 tablespoons Cornstarch
- 0.5 cups Vegetable oil
- 2 tablespoons Butter or vegan butter
- 0.5 cup Vegetable stock (optional, for thinning gravy)
Instructions
In a shallow bowl, mix the flour, 1 teaspoon of salt, 0.5 teaspoon of black pepper, garlic powder, and paprika.
In a separate shallow bowl, pour 1 cup of plant-based milk.
Take each plant-based burger patty, coat it in the flour mixture, dip it into the milk to coat, and dredge it again in the flour mixture. Ensure each patty is thoroughly coated.
Heat the vegetable oil in a large skillet over medium heat. Once hot, fry the breaded patties for about 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
In the same skillet, remove all but 2 tablespoons of the oil, keeping any browned bits in the pan for flavor.
Add butter or vegan butter to the skillet and melt over medium heat.
Stir in 2 tablespoons of flour from the dredging mixture, whisking constantly to form a roux. Cook the roux for 1-2 minutes until it’s golden brown and smells nutty.
Slowly pour in 2 cups of plant-based milk, whisking constantly to prevent lumps. If the gravy is too thick, add a little vegetable stock to thin it to the desired consistency.
Season the gravy with the remaining 0.5 teaspoon salt and 0.5 teaspoon black pepper, or to taste.
Serve the crispy patties topped with the creamy milk gravy. Enjoy your Mock Chicken Fried Steak with Milk Gravy!
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 5829 mg | 253% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 1.2 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 1351 mg | 104% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
