We were making a salad, Amy and I, one with almond slivers. As I opened the jar, I experienced the unmistakable smell of chicken. Was I having a stroke? So it would seem...

A stroke of genius! And you'll have a stroke too this is so awesome.

I'm serious. I would eat a shoe coated in this.

Breaded Seitan Steaks

While this will work on any ol' seitan, or even tempeh (depending on your tastes), I used the Post Punk Kitchen's quality recipe. Or a shoe.

Chik'n Almond Bake

  • 3/4 cup ground almonds
  • 1.5 tbsp nu yeast
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 pkg uncut seitan/tempeh (for gluten-free)
  • cooking oil, preferably safflower (olive oil has too distinct of a taste)

Preheat oven to 425. Cut the seitan/tempeh into quarter inch slices--use your judgment about size. I use the homemade seitan, so I usually end up with a roundish piece, about 2.5 inches in diameter and about 2 inches thick. This wil make 6 -8 slices, generally.

Since you probably don't have access to ground almonds, you'll want to grind some almond slivers or whole almonds (for some strange reason, I like the taste of the slivers better--less of the amaretto flavor). I use a coffee grinder for this.

ground almonds

In a medium sized bowl, mix all of the dry ingredients.

Chik'n Bake

Now. Pour some oil in a shallow bowl. Dip the seitan/tempeh/etc into the oil--lightly coating both sides. Next. Dip the seitan/tempeh/etc/shoe in the chik'n almond bake, thoroughly coating both sides.

Seitan Bake'em-upsPop those sumbitches on a cooking sheet and pop in the oven, cooking 10 minutes to a side. Cook for 15 minutes on the second side if you plan to eat right away.