Panko and coconut fried seitan and mushrooms.

If you ever wanted some photos of seitan looking freakishly like meat, there’s one just sitting on this page, if that freaks you out (it does me a little) then use homemade seitan, it doesn’t look half as realistic as commercially produced stuff and its still super tasty. For a gluten-free option dice up tempeh and steam, then use as the seitan in this recipe and either use all desiccated coconut or use gluten-free bread crumbs instead of panko.
Enough vegetable oil to fill a pan about 2 inches up the sides.

1 tin of mock duck/seitan, cut into generous chunks
1 cup button mushrooms
5 tbsp tamari
1/4 tsp red pepper flakes 
1 stalk lemongrass, ends chopped off, bruised with rolling-pin, outer layers removed and then finely chopped
2 tsp fresh finely grated ginger

For the dry dredge:
1/3 cup corn flour seasoned with salt, pepper, a pinch cayenne pepper and 1/4 tsp garlic powder.

For the batter:
3/4 cup full fat coconut milk
1/2 cup cornflour
1 tsp baking soda

For the crumb layer:
1/2 cup panko bread crumbs
1/2 cup desiccated coconut

Place the seitan and mushrooms in a bowl and toss through the tamari, red pepper flakes, lemon grass and ginger, cover with cling film and allow to marinate for about an hour. Mix together the ingredients for the dry dredge in a shallow dish, and whisk the batter ingredients together in a bowl. On another dish sprinkle the panko and desiccated coconut. Preheat the oil in a pan to a medium high heat and test the oil by tearing of a small square of bread and dropping it in, it should bubble steadily, not vigorously. If the oil is to hot bring the heat down and allow it to cool a bit. You are gonna want to start a mini production line, so line up your ingredients. It should go seitan, dredge, batter, breadcrumb mix – Line the components up in this order to make it easy on your self. Pick up a piece of seitan or a mushroom and dip in the dredge coating well to help the batter stick, dip in the batter then roll gently in the crumb mixture and drop gently in the oil. Fry off a 3-4 prices at a time – depending how much space you have in your pan – until a dark golden brown. Drain off some of the excess oil by placing the fried lil’ nuggets on kitchen paper. Serve with a sweet chili dipping sauce or just ketchup.


16 thoughts on “Panko and coconut fried seitan and mushrooms.

  1. Oh my gosh, that looks soooo good, I am drooling right over my hands and keyboard…You had me at coconut & panko 🙂 Thanks!! I recently discovered how much better of a protein source seitan was (almost double than tofu) so it’s very refreshing to see it used in vegetarian recipes instead of the usual counterpart.

  2. What an amazing, fantastic & tasty looking recipe: so special too, I say! 🙂 MMMMMMMMMMMMMMMMM!

    I finally made your agave & lmeon ginger snaps for the husbnad & he & I loved them so much! 🙂 MMMM! x

  3. Write a book…get yourself a vegan cooking show, you would be our first vegan embassador to rise above the mainstream and give we vegan’s someone to laud…your recipes truly are amazing and this one is a culinary triumph! I agree with Annie…totally and utterly INSANE and I am going to have to trawl through the online recipes to make myself some seitan (found my jar of gluten flour the other day when I was cleaning up the pantry 😉 ) to try this with… not just seitan and mushrooms…what about my finger eggplants I am just about to harvest covered in crumbs and fried till unctuous? How about those zucchini languishing in the fridge waiting till mould or my daughters take pity on them and eat them…all of them could benefit from the Alexander treatment! I am in awe of your abilities and am slightly disconcerted at your ability to make me salivate at will… (Pavlov’s dog syndrome anyone? 😉 )

  4. I haven’t gotten much into cooking with seitan (or tempeh) yet. But yeah, these look good. A little complicated for a week night, but on the weekend, look out!

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