It has been forever since this dish was cooked (back in Chapel Hill), but I wanted to post a picture of it anyway since it may just be the best seitan dish I’ve cooked so far. Doesn’t look like much, but the seitan, which was originally made by replacing the liquid with the excellent Founders Porter (link to my review on BeerAdvocate), was lush! The seitan pieces were dipped into a mixture of soy yogurt and the same Founders Porter, and then deep fried in canola oil. Since this was just done in a pot rather than a deep frier, it was key to get the temperature of the oil right. It was pretty rich, but it went well with the mashed cauliflower and collard greens. Naturally, I had it with Founders Porter!