I told you I was going to start sharing some recipes from my newest cookbook Easy Vegan Comfort Food! First up we have Chick’n Fingers which are one of the best snacks out there- and also one of the best salad toppers!
They’re made using seitan as the base, so they’re super hearty and chewy. There is a seitan recipe in the book, but for this post I’m directing you to the Chick’n Style Seitan recipe on the blog. You can also buy pre-made seitan because we live in an amazing world!
They are pictures with a homemade Zesty Vegan Ranch for dipping, but you’ll have to buy the book to get that recipe!
If you’re just tuning in, my fourth cookbook Easy Vegan Comfort Food: 80 Favorites Made Vegan in 5 Steps or Less goes on sale April 20th and is available for preorder now! You can preorder your copy here but I have to warn you that you will want to make every. single. recipe. Seriously.
We’re talking about dishes like:
- Apple Crisp French Toast Casserole
- Maple-Bacon French Toast Skewers
- Bacon-Roasted Brussels Sprouts
- Fettuccine Alfredo with Roasted Vegetables
- Creamy Cajun Pasta
- Cheeseburger Casserole
- Cherry Turnovers
- Butterscotch Pudding
Don’t those sound amazing! I’ve eaten all of them and still want more! The best part about these recipes though (okay, the second-best part) is that they’re practical and simple. Each has five steps or less and even the most novice vegan chef will be comfortable making them.
If you or someone you love craves foods from their pregan days and is looking for simple, plant-based versions, then get this book! It goes on sale April 20th but you can preorder it now and it will magically show up in your mailbox… then you can make those Chick’n Fingers!
Chick’n Fingers
Ingredients
- Nonstick cooking spray
- 1 cup panko bread crumbs
- 2 tbsp vegetable oil
- 2 tsp Italian seasoning
- 1/2 tsp salt omit if the Italian seasoning is heavily salted
- 1/4 tsp black pepper
- 1 cup nondairy milk unsweetened
- 1/2 cup cornstarch
- 2 loaves "Chick'n Style Seitan" use storebought or see notes for a link to my amazing seitan recipe
Instructions
- Preheat the oven to 375 degrees and move the oven rack to the lowest position. Lightly mist a rimmed baking sheet with cooking spray.
- Set up three dredging bowls: In one bowl, combine the panko, oil, Italian seasoning, salt (if using), and pepper. Add the milk to a second bowl, and the cornstarch to a third bowl.
- Cut the seitan into "fingers". Dip each finger first into the cornstarch, then the milk, then the cornstarch again, and then the milk again. Roll it in the panko mixture until evenly coated. Place all the seitan fingers on the prepared baking sheet in a single layer.
- Spritz the tops with cooking spray and bake on the bottom rack for 30-40 minutes, until they're golden brown. Flip them once halfway through and spritz the tops again with cooking spray. Serve warm
Notes
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