SEATTLE — Chicken Fried Steak is classic diner food. But if you don't eat meat, don't despair - Chef Makini Howell from Plum Bistro came up with a plant-based option you can make at home. She joins us from Makini's Kitchen.
CHICKEN-FRIED ‘STEAK’ WITH MASHED POTATOES AND GRAVY
By Makini Howell
Makes 4 servings
INGREDIENTS
Mashed potatoes:
- 1 ½ pounds Yukon Gold potatoes, peeled and quartered
- 1 teaspoon sea salt, plus more to taste
- 4 tablespoons vegan cream (such as Best Foods)
- 2 tablespoons unsweetened oat or soy milk
- 2 tablespoons vegan butter (such as Country Crock), plus more to taste
- ½ teaspoon ground black pepper, or to taste
Vegan sausage gravy:
- ½ cup vegan butter
- 2 tablespoons minced yellow onion
- 1 tablespoon chopped fresh garlic
- ½ pound vegan breakfast sausage, such as Impossible Sausage
- 2 tablespoons all-purpose flour
- 2 cups oat milk
- 2 teaspoons ground black pepper, or to taste
- 1 teaspoon sea salt, or to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Seitan “steaks”:
- 3 cups vegetable oil or vegetable shortening for frying
- 2 cups oat milk, or other plant-based milk
- 1 cup all-purpose flour
- 1 ½ teaspoons sea salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- 1 ½ teaspoons ground black pepper
- 4 seitan steaks, 8 ounces each
Directions:
Make the mashed potatoes and gravy: In a large pot, add the potatoes. Add water until the potatoes are covered by at least 1 inch. Add 1 teaspoon sea salt. Bring to a boil over high heat. Reduce heat to low to maintain a simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender. Meanwhile, combine the vegan cream and milk in a heatproof measuring cup. Heat in the microwave for about 20 seconds, just enough to warm it but not to overheat it. When the potatoes are done, drain well and place in a medium heatproof bowl. Mash potatoes with a masher or fork. Gently stir in the warm cream mixture and vegan butter. Season additional salt and black pepper, to taste. Cover and keep warm.
Make the gravy: Heat ½ vegan butter in a medium skillet over medium heat. When the butter has melted, add the onions and garlic. Sauté for 1 to 2 minutes, until the onions soften. Add the sausage to brown, breaking it up with a spatula or wooden spoon. Brown for about 2 to 3 minutes. Sprinkle with 2 tablespoons flour and give it a stir. Add the oat milk, black pepper, salt to taste, onion powder and garlic powder, and stir to combine. Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce heat to low and let simmer, stirring occasionally until thickened, about 5 to 7 minutes. Taste and adjust seasoning as needed. When done, cover and set aside.
Make the fried seitan steaks: In a deep skillet or Dutch oven, heat the oil over medium heat to 350 degrees F. Meanwhile, set up your dredging station with two medium bowls and a small tray or dinner plate. In the first bowl, add the 2 cups dairy-free milk (oat, almond, soy). In the second bowl, combine the flour, salt, garlic powder, onion powder, chili powder and black pepper. Mix well. Dip each seitan steak in the milk, turning to get both sides. Then dip the seitan into the flour mixture and coat evenly. Place the dredged seitan on the tray or plate. Repeat with the remaining seitan. When the oil is ready, carefully place the seitan into the oil two at a time. Fry until golden, about 3 to 4 minutes, or so, per side. Line another plate with layers of paper towel and set aside. When seitan is golden, remove steaks and place on the paper-towel-lined plate. Repeat with remaining seitan.
Meanwhile heat the potatoes and gravy, as needed.
To serve: Place the "steak" on the plate, a scoop of mashed potatoes, and drizzle with gravy. For additional color, you can serve with buttered peas.
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