Description
These crispy seitan strips are golden on the outside and tender on the inside — perfect for dipping! Paired with a creamy, tangy mustard dip, they make a hearty plant-based snack, party appetizer, or easy weeknight meal. Quick to whip up and packed with flavor, even meat-lovers will enjoy these!
Ingredients
For the Seitan Strips:
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8 oz seitan, sliced into thin strips
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1/2 cup all-purpose flour
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1/2 cup plant-based milk
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1 cup breadcrumbs (panko or regular)
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and black pepper, to taste
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Oil for pan-frying or air frying
For the Mustard Dip:
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1/4 cup vegan mayo
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1 tbsp Dijon mustard
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1 tbsp whole grain mustard
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1 tsp maple syrup or agave
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1 tsp lemon juice
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Salt and pepper, to taste
Instructions
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Prep the dip:
In a small bowl, mix together vegan mayo, both mustards, maple syrup, lemon juice, salt, and pepper. Set aside or chill until ready to serve. -
Coat the seitan:
Place flour in one bowl, plant milk in a second, and breadcrumbs mixed with spices in a third. Dredge seitan strips in flour, then dip in milk, then coat with seasoned breadcrumbs. Press gently to help the crumbs stick. -
Cook the strips:
To pan-fry: Heat a bit of oil in a skillet over medium heat. Cook seitan strips 2–3 minutes per side until golden and crispy.
To air fry: Spray coated strips with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through. -
Serve:
Serve hot with the mustard dip on the side.
Notes
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Add cayenne or chili flakes to the breadcrumb mix for a spicy kick.
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Great served with fries, salad, or tucked into wraps.
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You can make the mustard dip ahead and store it in the fridge for up to 5 days.