Sunday, November 25, 2012

50 States of MoFo: Idaho: Seitan Finger Steaks

Finger Steaks were created by Milo's Torch Lounge in Boise, Idaho in 1957, and have become a local specialty.   It is not difficult to make a vegan version with seitan.   I used the excellent beef seitan from Cookin' Crunk by Bianca Phillips, but any "beefy" dark seitan will do.   My seitan was in chunks and I left it that way.  If you want to be more authentic, you could cut it in 3" x 1/2" strips.

With thanks to the Trailer Gypsy for inspiration, here's what you do:

Mix together:
1 1/2 c nondairy milk
1 t thyme
1 t marjoram
1 t garlic powder
2 T seasoned salt (I used Lawry's)
1 T vegan worcestershire
2 1/2 c all purpose flour

Refrigerate this batter for at least a couple of hours.   Then heat oil in a deep fryer or heavy dutch oven.  If your seitan is wet, blot it dry with a paper towel (or the batter may not stick as well).   Dip the seitan pieces in the batter and fry for about 5 minutes until crispy.  Work in batches so that you don't overwhelm the fryer and drive the temperature down too far.

Serve with cocktail sauce:
6 T ketchup
2 T prepared horseradish (watch this, as not all brands are vegan)
1 t. brown sugar
1/4 t. lemon juice

Adjust the ingredients to taste, and mix thoroughly.

While not exactly healthy, this was a real winner.  We will definitely make it again!

1 comment:

Mattheworbit said...

Oh, if only I had a deep fryer (and could still fit through the door)....