Description
These Vegan Mini Cordon Bleu are delightful plant-based treats combining a chewy homemade seitan dough filled with crispy smoked tofu and melted vegan cheese. Breaded and deep-fried to golden perfection, they offer a crispy exterior and a savory, cheesy filling that's perfect as a snack or part of a main meal.
Ingredients
For the Seitan:
- 125 g (1 cup) wheat gluten
- 40 g (0.33 cup) chickpea flour
- 25 g (0.25 cup) nutritional yeast
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- 150 ml (0.66 cup) water
- Salt, to taste
- Pepper, to taste
For the Filling:
- 150 g (5.5 oz) smoked tofu
- 150 g (5.5 oz) vegan cheese
For the Breading and Deep-Frying:
- 50 g (0.5 cup) flour
- 100 ml (0.5 cup) plant-based milk
- 100 g (3.5 oz) panko breadcrumbs (or regular breadcrumbs)
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 1 tsp dried oregano
- Vegetable oil, for deep-frying
Instructions
- Make the Seitan Dough: In a large bowl, combine wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, paprika, salt, and pepper. Add water gradually and stir until a chewy, elastic dough forms. Add more water if necessary to achieve the right consistency.
- Knead the Dough: Knead the dough by hand or with a kitchen machine for 5 to 10 minutes. Avoid overkneading, as seitan can become gummy if kneaded too long. Let the dough rest for about 10 minutes afterwards.
- Prepare the Filling: While the dough rests, thinly slice the smoked tofu. Heat some vegetable oil in a frying pan and fry the tofu slices on both sides until crispy and golden brown. Set aside to cool slightly.
- Shape the Mini Cordon Bleu: Form the rested seitan dough into a log, then cut it into 16 to 20 even slices. Using a rolling pin, roll out each slice to your desired thickness and size for mini cordon bleu. Cut the vegan cheese and smoked tofu into pieces somewhat smaller than your seitan slices.
- Assemble the Mini Cordon Bleu: On half of the seitan slices, place one slice of smoked tofu and one slice of vegan cheese. Cover each with the remaining seitan slices, pressing the edges firmly to seal the filling inside completely.
- Prepare the Breading Stations: Set out three deep bowls: one with flour, one with plant-based milk, and one with panko breadcrumbs mixed with paprika, garlic powder, and dried oregano.
- Bread the Seitan Cordon Bleu: Dredge each assembled piece in flour, then dip into the plant-based milk, and finally coat thoroughly with the seasoned panko breadcrumb mixture.
- Deep-Fry: Pour enough vegetable oil into a deep frying pan to allow the cordon bleu to be submerged. Heat the oil to approximately 180°C (355°F). Fry each piece until golden brown on both sides, ensuring they cook evenly and develop a crispy exterior.
- Serve: Remove from oil and drain on paper towels. Serve hot as a tasty snack or as part of a main meal.
Notes
- Do not overknead the seitan dough to avoid a gummy texture.
- Ensure the oil is at the correct temperature (around 180°C/355°F) for perfect deep-frying.
- You can substitute panko breadcrumbs with regular breadcrumbs if desired, but panko provides a crunchier texture.
- Press edges tightly when assembling to prevent filling from leaking during frying.
- These mini cordon bleu are best enjoyed fresh and hot, but leftovers can be gently reheated in an oven or air fryer.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Vegan
