Amy’s Veggie Chicken Fried Steak Recipe Made Easy

Welcome to a delightful twist on a Southern classic! Amy’s Veggie Chicken Fried Steak Recipe takes the beloved comfort food and transforms it into a wholesome, plant-based marvel that’s perfect for vegetarians and anyone looking to enjoy a nutritious, flavorful meal.

Imagine crispy, golden-brown “steaks” made from hearty vegetables and plant-based ingredients, coated in a seasoned batter, and fried to perfection. This recipe captures all the nostalgic charm of traditional chicken fried steak but without any meat, making it a fantastic option for family dinners, special occasions, or anytime you crave a satisfying, crunchy meal.

Whether you’re a seasoned vegetarian or just exploring meatless options, Amy’s recipe offers a delicious, approachable way to enjoy the familiar flavors you love. Serve it with creamy mashed potatoes and savory gravy or alongside your favorite veggies for a complete feast.

Let’s dive into this easy-to-follow recipe that will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

Amy’s Veggie Chicken Fried Steak Recipe is more than just a meatless alternative — it’s a celebration of texture, flavor, and comfort. Here’s why this recipe stands out:

• Crunchy and crispy coating: The seasoned batter creates a golden crust that satisfies your craving for that perfect fried crunch.
• Hearty and filling: Made with wholesome vegetables and plant-based binders, these veggie steaks are substantial and satisfying.
• Family-friendly: It’s a great way to introduce more veggies into your diet with a familiar, comforting dish everyone will enjoy.
• Customizable: You can easily swap in your favorite vegetables or tweak the seasoning to match your taste preferences.
• Perfect for meal prep: These veggie steaks reheat well and make delicious leftovers for busy weeknights.

Ingredients

• 2 cups cauliflower florets, finely chopped
• 1 cup cooked chickpeas, mashed
• 1/2 cup finely diced mushrooms (button or cremini)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 3/4 cup all-purpose flour
• 1/2 cup plant-based milk (unsweetened almond or soy milk works well)
• 1 tablespoon nutritional yeast (optional, for umami flavor)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup cornstarch
• Vegetable oil for frying (about 1/2 inch depth in skillet)
• Fresh parsley, chopped (for garnish)

Equipment

• Large mixing bowl
• Food processor (optional, for finely chopping cauliflower and mushrooms)
• Frying pan or skillet
• Spatula or tongs
• Measuring cups and spoons
• Whisk or fork (for batter mixing)
• Paper towels (for draining excess oil)
• Plate or tray for assembling steaks

Instructions

1. Prepare the vegetables: If you haven’t done so already, finely chop the cauliflower florets and mushrooms. You can use a food processor to achieve a fine, even texture, but chopping by hand works too.
2. Cook the vegetable mixture: Heat a non-stick pan over medium heat with a teaspoon of oil. Add the diced onion and garlic and sauté until translucent and fragrant, about 3 minutes.
3. Add the cauliflower and mushrooms: Cook the mixture for 5-7 minutes, stirring occasionally, until the veggies soften and most of the moisture evaporates. Remove from heat and let cool slightly.
4. Mash the chickpeas: In a large mixing bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth but with some texture remaining.
5. Combine ingredients: Add the cooled vegetable mixture to the mashed chickpeas. Stir in the nutritional yeast, smoked paprika, garlic powder, onion powder, black pepper, and salt. Mix well until combined.
6. Form the steaks: Shape the mixture into 4-6 oval “steaks,” pressing firmly so they hold together. Place them on a plate or tray and refrigerate for 15 minutes to help them set.
7. Prepare the batter: In a shallow bowl, whisk together the all-purpose flour, baking powder, cornstarch, and a pinch of salt. Slowly add the plant-based milk while whisking until you get a smooth, thick batter that can coat the steaks.
8. Heat the oil: Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high heat until hot but not smoking (about 350°F or 175°C if you have a thermometer).
9. Batter and fry the steaks: One at a time, dip each veggie steak into the batter, ensuring it’s fully coated. Carefully place them in the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy.
10. Drain and rest: Remove the fried steaks from the oil and place them on paper towels to drain excess oil. Let them rest for a couple of minutes to firm up.
11. Serve and garnish: Sprinkle chopped fresh parsley on top and enjoy immediately with your favorite sides and gravy.

Tips & Variations

“For an extra crispy crust, double-dip the veggie steaks by first coating them in flour, then batter, and again in flour before frying.”

Feel free to experiment with different vegetables like grated zucchini, shredded carrots, or even finely chopped eggplant to customize your veggie steaks.

For a gluten-free version, substitute all-purpose flour with a gluten-free blend and cornstarch with arrowroot powder. Use gluten-free breadcrumbs for extra texture if you like.

If you prefer baking over frying, preheat your oven to 425°F (220°C), place the battered steaks on a parchment-lined baking sheet, spray lightly with oil, and bake for 20 minutes, flipping halfway through.

For a richer flavor, serve these veggie chicken fried steaks with Vegan Bechamel Sauce or a savory mushroom gravy.

Nutrition Facts

Nutrition values are approximate and may vary based on exact ingredients used and portion size.

Serving Suggestions

Amy’s Veggie Chicken Fried Steak pairs wonderfully with classic Southern sides such as creamy mashed potatoes or garlic mashed cauliflower for a lighter option. Top with a rich, savory gravy to enhance the experience.

For a colorful plate, add steamed green beans or roasted carrots. A crisp side salad with a tangy vinaigrette provides balance and freshness.

You could also serve it with California Blend Veggies roasted with herbs and olive oil.

For a brunch twist, try serving these veggie steaks alongside scrambled tofu or your favorite vegan eggs.

Conclusion

Amy’s Veggie Chicken Fried Steak Recipe is a fantastic way to enjoy the nostalgic flavors and textures of a Southern classic, reimagined with wholesome vegetables and plant-based ingredients. This recipe strikes the perfect balance between crispy, savory, and comforting, making it an ideal dinner option for vegetarians, vegans, and anyone seeking a delicious meatless meal.

With simple ingredients, easy techniques, and room for plenty of customization, it’s a recipe you’ll return to time and again. Whether served with creamy mashed potatoes, a tangy gravy, or fresh roasted vegetables, these veggie steaks bring warmth and satisfaction to your table.

Looking for more delicious plant-based recipes? Check out our Vegan Bechamel Sauce Recipe for a creamy pasta companion or explore California Blend Veggies Recipes for quick and healthy sides.

For a sweet finish, don’t miss the Vegetarian Date Cake Recipe — moist, easy, and delicious!

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