Ingredients:

  • 1 cup (120g) vital wheat gluten
  • 1/2 cup (60g) nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup (240ml) vegetable broth
  • 1/4 cup (60ml) unsweetened applesauce
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon olive oil
  • 1 cup (120g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup (240ml) plant-based milk
  • 1/2 cup (120g) vegan mayonnaise
  • 2 tablespoons dill pickle relish
  • 1 tablespoon yellow mustard
  • 1 teaspoon hot sauce
  • 4 brioche buns (or vegan buns)
  • Lettuce leaves
  • Tomato slices (optional)
  • Pickle slices (optional)
  • Vegetable oil, for frying

Instructions:

  1. Combine dry seitan ingredients. Whisk together wet ingredients. Mix wet into dry until a dough forms. Knead briefly.
  2. Divide dough into 4 pieces. Shape into chicken fillets. Steam for 30 minutes until firm.
  3. Cool seitan slightly, then chill in fridge for at least 1 hour to firm up.
  4. Whisk together all sauce ingredients in a small bowl.
  5. In one dish, combine flour, salt, pepper, paprika, garlic powder, and onion powder. In another, pour plant-based milk.
  6. Dip each seitan fillet in milk, then dredge in flour mixture, pressing to adhere. Repeat for extra crispiness.
  7. Heat vegetable oil to 350°F (175°C). Fry fillets for 3-4 minutes per side, until golden brown.
  8. Place fried fillets on a wire rack to drain excess oil.
  9. Toast buns. Spread sauce on top and bottom buns. Add lettuce, tomato (if using), chicken fillet, and pickles (if using). Serve immediately.