Vegan Mock Southern Chicken Fried Steak
Indulge in the comforting flavors of the South with this Vegan Mock Southern Chicken Fried Steak, a plant-based twist on the classic comfort food favorite. Made with hearty seitan steaks, a golden, crispy breading crafted from seasoned flour and panko breadcrumbs, and topped with a velvety vegan gravy, this recipe is a meat-free marvel that doesn’t skimp on flavor. The dish features a homemade vegan buttermilk for tangy depth, while the gravy gets a savory boost from nutritional yeast and soy sauce. Perfect for weeknight dinners or a special weekend treat, this easy-to-follow recipe pairs beautifully with creamy mashed potatoes or sautéed greens for a truly satisfying and indulgent plant-based meal. Whether you're vegan or simply looking to explore Southern-inspired comfort food, this recipe delivers on taste, texture, and nostalgia.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Seitan steaks (pre-made or homemade)
- 1 cup Unsweetened non-dairy milk
- 1 tablespoon Apple cider vinegar
- 1.5 cups All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 cup Panko breadcrumbs
- 0.5 cup Vegetable oil (for frying)
- 2 tablespoons Vegan butter
- 1.5 cups Vegetable broth
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce
- 1 teaspoon Black pepper (for gravy)
Instructions
In a small bowl, combine the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk substitute.
In a large bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry batter mix.
Set up a breading station with three shallow bowls: one with the buttermilk mixture, one with the dry batter mix, and one with the panko breadcrumbs.
Dip each seitan steak first into the buttermilk, then into the dry batter mix, ensuring it is fully coated. Dip it back into the buttermilk and then into the panko breadcrumbs for a thick, crispy coating.
Heat the vegetable oil in a large skillet over medium heat. Once hot, fry the breaded seitan steaks for 3-4 minutes per side, or until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
For the gravy, melt the vegan butter in a saucepan over medium heat. Add 2 tablespoons of the dry batter mix and whisk, cooking for 1-2 minutes to form a roux.
Slowly whisk in the vegetable broth, nutritional yeast, and soy sauce, stirring constantly to avoid lumps. Season with black pepper and let it simmer for 3-5 minutes until thickened.
Serve the fried 'steaks' warm, smothered with the vegan gravy. Pair with mashed potatoes or sautéed greens for a complete meal.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5666 mg | 246% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 9.8 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 514 mg | 40% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1948 mg | 41% | |
*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.
