Seitan Strips with Mustard Dip

Seitan Strips with Mustard Dip are the ultimate plant-based finger food—crispy on the outside, meaty on the inside, and paired with a zesty mustard sauce that packs a punch. Whether you’re looking for a delicious appetizer, a snack for game day, or a satisfying dinner option, these strips offer all the crunch and flavor without the meat.

Why You’ll Love This Recipe

• Packed with plant-based protein thanks to hearty seitan
• Golden and crispy with a savory, meat-like texture
• Served with a bold mustard dip that’s tangy and just a little sweet
• Great for dipping, stacking in sandwiches, or serving with sides
• Crowd-pleasing, even for non-vegans

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Seitan Strips

• 1 cup vital wheat gluten
• 2 tablespoons nutritional yeast
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon smoked paprika
• ¾ cup vegetable broth
• 1 tablespoon soy sauce
• Oil, for frying or baking

For the Mustard Dip

• ¼ cup yellow mustard
• 2 tablespoons vegan mayo
• 1 tablespoon maple syrup or agave
• 1 teaspoon lemon juice
• Pinch of cayenne (optional, for heat)
• Salt to taste

Directions

1. Make the seitan dough
   In a mixing bowl, combine vital wheat gluten, nutritional yeast, and spices. In another bowl, whisk together broth and soy sauce. Pour the wet ingredients into the dry and stir until a dough forms. Knead for 23 minutes until firm and elastic.
2. Shape and simmer the seitan
   Divide the dough into 68 strips. Simmer gently in vegetable broth for 3040 minutes. Let cool and pat dry.
3. Crisp the seitan
   Pan-fry strips in a bit of oil until golden and crispy, about 34 minutes per side. For a baked version, brush with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
4. Make the mustard dip
   Mix mustard, vegan mayo, maple syrup, lemon juice, and cayenne in a small bowl. Season to taste and refrigerate until ready to use.
5. Serve
   Plate seitan strips with the mustard dip on the side. Serve hot and enjoy!

Servings and Timing

Servings: 4
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

• Add crunch: Bread the strips in seasoned panko before baking or frying
• Spice it up: Add chili flakes or hot sauce to the seitan dough
• Sweet twist: Add a splash of maple syrup to the seitan marinade for a sweet-savory flavor
• Buffalo-style: Toss crispy strips in buffalo sauce and serve with ranch instead

Storage/Reheating

• Storage: Keep leftover strips in the fridge for up to 3 days
• Freezing: Freeze cooled seitan strips in a zip-top bag for up to 2 months
• Reheating: Reheat in a skillet or oven until warmed through and crisp again

FAQs

What is seitan made from?

Seitan is made from vital wheat gluten and has a dense, chewy texture that’s similar to meat.

Can I bake the seitan instead of frying?

Yes! Brush with oil and bake at 400°F (200°C) for 20 minutes, flipping once.

Is seitan gluten-free?

No, it’s made entirely from wheat gluten and isn’t suitable for gluten-free diets.

Can I make this dip spicier?

Absolutely. Add more cayenne or a dash of hot sauce for an extra kick.

What else can I serve with this?

Try a side of roasted potatoes, a fresh salad, or coleslaw for a complete meal.

Can I marinate the seitan before frying?

Yes! Marinate cooled, simmered seitan in soy sauce, garlic, and spices for more depth of flavor.

Can I make this recipe ahead of time?

You can prep and cook the seitan ahead and reheat when ready to serve.

What’s a good substitute for vegan mayo?

Use cashew cream, plant-based yogurt, or silken tofu blended smooth.

How do I keep the strips crispy?

Serve immediately after cooking, or reheat in the oven for the crispiest texture.

Can I use store-bought seitan?

Yes! Just slice into strips and cook as directed—great for saving time.

Conclusion

Seitan Strips with Mustard Dip deliver bold, comforting flavor with a plant-based twist. Crispy, chewy, and satisfying, they’re a fantastic alternative to traditional chicken strips—especially when paired with that tangy mustard dip. Serve them hot and watch them disappear!

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