White Gravy
2 Tbsp melted vegan butter
1/3 cup flour
1/2 cup soy creamer, plain flavor
1/4 tsp black pepper
1 tsp garlic granules
2-5 dashes of cayenne
1 cup vegan chicken broth
1 1/2 cups cannellini white beans, canned/drained
1-4 Tbsp water as needed
½ cup Silken tofu
½ Tbsp tahini
½ Tbsp apple cider vinegar
1 Tbsp maply syrup

To Make:

1. Whisk broth and creamer until it simmers. Slowly add in flour, butter, black pepper, garlic, and cayenne.  Remove from heat.

2.  Add remaining ingredients and the stove top mixture to a blender.  Mix until it reaches your preferred consistency.  Add water.

3.  Serve over:
Chicken-Fried Seitan Cutlets


18 ounces “chicken-style” seitan (drained)

Bowl 1:
½  Tbsp tamari
1 Tbsp maple syrup
1 tsp apple cider vinegar
1 tsp lemon juice
1 tsp baking powder
1 Tbsp Ener-G egg replacer powder (just the powder – no water)
2 Tbsp soy sauce

Bowl 2:

2 tsp garlic powder
2 Tbsp nutritional yeast
1 tsp paprika
2 Tbsp flour
¼ tsp pepper

Bowl 3:

½ cup bread crumbs (I used whole wheat)

 To Make:

1. Prep your 3 bowls.
2. Drain your seitan and set aside.
3. Turn a nonstick skillet to high heat and add oil. Start with just enough oil to coat the pan.
4. Now start the process of crusting your seitan: dunk in the liquid bowl. then the spices, then submerge in bread crumbs until covered.
5. Place the breaded seitan in the pan and continue crusting pieces until the pan is full. Flip each piece quickly. Each piece of seitan only needs 1-2 minutes on each side to cook in the hot oil.
6. When pieces are browned on both sides, place on a paper towel and allow to cool for a few minutes before serving.


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