I have been busy busy busy since Thanksgiving (the home made tofurkey was a HIT as well as the pumpkin pie, I'll post recipes soon!) and haven't been making anything worth blogging about (lots of toast!). Today, I made a big batch of seitan and was immediately inspired to create a vegan version of my favorite meal when I was little. Chicken fingers and fries are on just about every family restaurant menu and kids go CRAYZAY for them. Sadly, they are often full of fillers and all kinds of crap (and chicken of course which is a definite NO for all you vegetarians out there) so they aren't always the healthiest choice. It should be said that I have a reputation for making the BEST oven baked french fries. It has taken me years to perfect the combination of oven temp, seasoning, potato variety and timing and I am ready to pass on the recipe to YOU!
There's only a few hours left before Sunday Night Football starts, so get your butt into the kitchen and whip up this classic diner staple - perfect for game night fare!
"Chicky Fingers" and Fries
2 seitan cutlets, sliced into 'fingers'
2 tbsp djon mustard
1 tbsp shoyu
1/4 - 1/3 cup whole wheat flour
3 tbsp canola oil
2 russet potatoes, scrubbed, sliced into fry shapes
2 tbsp canola oil
Preheat your oven to 375 degrees. Toss the fries in the canola oil and arrange them on a large baking sheet in an even layer (this is crucial for even browning, you may have to use more than one sheet). Bake in the oven for about 20 min, then flip and bake for another ten. Season with S&P as soon as you take 'em out of the oven.
Meanwhile...mix the shoyu and mustard together in a bowl. Toss with the seitan fingers to coat them well and then dredge with flour. Make sure each finger is well coated! Heat the oil in a skillet oven med high-ish heat and saute the fingers until golden on all sides.
Serve with lots o' ketchup and you fave dipping sauce!