1) in a shallow dish, mix about a tablespoon of liquid smoke in just enough almond milk to cover steaks. Let sit for at least 30 mins.
2) remove steaks and add to ‘wet’ batter- mustard, hot sauce, nutritional yeast, adobo (if you don’t have adobo, sub garlic ad onion powder, pepper and sea salt) smoked paprika, old bay and chickpea flour
3)after dredging in wet batter, your dry mix is going to be chickpea flour, panko and the same seasonings you used In the wet (garlic and onion powder, old bay, smoked paprika etc)
Let sit on a rack and throw it in the freezer while you heat your grape seed oil in a cast iron. On med heat. The last couple minutes, I turn the heat up to crisp each side.
The gravy is just a pan gravy, adding onions to the same pan the steaks just came out of. When those start to get a little char, add a couple tablespoons of chickpea flour and cook that off for a couple minutes. Then slowly add your veggie broth, whisking constantly. I usually season with garlic and onion powder, plenty of black pepper, paprika, sea salt and continue to whisk over medium heat until you reach your desired consistency. Usually takes about 15 minute
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