Mix crumbled vegan patties crumbles with, 1/2 of bread crumbs, red onion, mushrooms, worstershire (or soy sauce), 1 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion course grind, 1 tbs steak seasoning.
Form mixture in to small patties about 1/2 inch thick. Brown in Iron skillet with 2 to 4 tbs canola oil. Set aside and let cool a bit.
For batter/breading mix water, flour, 1/4 cup bread crumbs, thyme, cayenne pepper, 1/2 tsp onion course grind, 1/2 tsp garlic powder, 1 1/2 tsp black pepper, 2 tsp salt, yeast (or thickening agent).
Allow mixture to chill in fridge for 10 minutes or so.
Heat 1/2 cup oil in a pan (do drip test of batter into hot oil to be sure if it's hot enough/too hot, etc) on medium heat.
Dredge patties in batter and shake off any excess. Then lightly dip into dry soy flour and nutritional yeast.
Fry 3-4 minutes, or until golden brown on both sides.
Prepare gravy as usual but change to ingredients of 2 tsp corn starch, soy flour, salt, pepper when preparing rue.
Use soy milk or rice dream milk. Those without vanilla added and in dairy portion at market. The shelf ones tend to be too thin.
Prepare mashed potatoes using soy or rice milk balance veggie butter substitute. You may leave salt out of rue and potatoes if you wish and use Morton’s salt substitute.

Southern chicken fried steak:
6 patties Boca vegan patties thawed and broken or ground up
4 tablespoon fresh ground flax seed mix in 1 tablespoon water and get an egg white look (may need to add more water)
2 slices sprouted wheat bread dried and crumbled
1/2 red onion, chopped
8 ounce mushroom, sautéed
2 teaspoon vegan alternative Worcestershire sauce
3 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon course grind onion not powder
1 tablespoon steak seasoning
1 1/2 cup water
1 cup soy flour
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
2 teaspoon salt
3 tablespoon nutritional yeast (or other thickening agent) *also add it to coating mixture
3/4 cup canola or oil of choice