1/2tspperi-perior cayenne, if you want it spicier!
Vegan Steak Patties
Pre-heat oven to 350 degrees.
In one large mixing bowl, combine the vital wheat gluten, nutritional yeast, chicken or steak seasoning, salt and onion, and garlic powder.
In a smaller bowl or large measuring cup, combine the broth, tamari, and tahini (or oil) until smooth.
Pour the wet ingredients into the dry ingredients and mix until combined. The consistency will probably be pretty sticky and elastic.
Knead this dough for a minute or two, adding a teaspoon of vital wheat gluten if it seems too wet.
Divide and shape the seitan into flat disks. After cooking, these will be bigger than they start so I would suggest keeping them about the size of your palm and as flat as you can get them. Set aside.
Add the 2-3 cups of broth to a large casserole dish (big enough to fit your seitan patties). Also add a few dashes of tamari, a pinch of salt and pepper, and maybe a tbsp of vegan Worcestershire, to your taste.
Add your patties to the broth and make sure they are almost completely covered with broth. If you need to add more broth, do so.
Place in the oven and bake for 45 minutes.
Use a set of tongs to flip after 45 minutes, then place back in the oven for another 45 minutes.
When finished baking, remove from broth with tongs and allow to cool.
While the seitan is cooling, prepare your coating ingredients. Place Ritz crackers, spices, and nutritional yeast in a sealable plastic baggie.
Use a rolling pin to crush the crackers and combine the ingredients. Pour this into a shallow dish.
In another shallow bowl mix the egg replacer and the soy milk.
When cool enough to touch, use a strainer or towel to press any excess liquid from the patties. (Or place them in an air-fryer for a minute or two.)
Dredge each patty in the egg replacer mix, let excess drip into then press firmly into the cracker mix coating evenly on each side.
Heat your vegetable oil in a shallow pan at medium heat until ready for frying.
Place your patties in the pan, frying each side for about 3-4 minutes, checking for an even brown coating.
When finished, place on a paper towel-lined plate to remove any excess oil.
Serve topped with vegan white gravy and sides of your choice.