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