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Vegan Chicken Fried Steak

A healthy and vegan version of a classic Southern favorite - chicken fried steak!
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Prep Time 30 mins
Cook Time 1 hr 30 mins
Breading 8 mins
Total Time 2 hrs 8 mins
Course Main Course
Cuisine Southern
Servings 4
Calories 523 kcal


Vegan Steak Patties

  • 2 cups vital wheat gluten
  • 4 tbsp nutritional yeast
  • 1 tsp steak seasoning or chicken seasoning
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1.3 cups vegetable broth
  • 3 tbsp tahini oil or oil of your choice
  • 1/2 tbsp tamari or soy sauce
  • 3 cups vegetable broth (for cooking)


  • 1 sleeve Ritz crackers
  • 3 tbsp nutritional yeast
  • 1/2 tsp peri-peri or cayenne, if you want it spicier!
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1 tsp paprika
  • 9 oz egg replacer
  • 2 tbsp soy milk
  • 2.5 tbsp vegetable oil


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. 


See below for vegan white gravy recipe.


Serving: 5gCalories: 523kcalCarbohydrates: 24gProtein: 66gFat: 19gSaturated Fat: 9gTrans Fat: 1gCholesterol: 122mgSodium: 838mgPotassium: 565mgFiber: 5gSugar: 7gVitamin A: 613IUVitamin C: 3mgCalcium: 180mgIron: 5mg
Keyword seitan, vegan
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