BREADED SEITAN CUTLETS
Equipment:
Large ceramic, glass, or steel bowl, Smaller bowl for liquid ingredients, Large soup pot with lid, Skillet, (Cast Iron is best)
Ingredients
5
cups vital wheat gluten flour –to make a stiff dough
1/2
cup nutritional yeast flakes
2
cups very cold water or vegetable broth
1
cup soy sauce
2
tablespoons tomato paste (or ketchup)
4
cloves garlic, pressed or grated or 1 teaspoon garlic powder to taste
Simmering Broth
4
quarts water or vegetable broth
1/2
cup soy sauce
Egg
Replacer
Seasoned bread crumbs or Panko
Directions
| In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes. |
| In a separate bowl, mix together remaining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest. |
| Pour the wet ingredients into the dry and combine with a firm spatula, knead dough with lots of pressure for about a minute and press hard to keep dough working into itself.Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it. |
| Now roll your dough into a log shape about 10 to 12 inches long, cut it in half and then cut each half into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and slowly bring to a boil. DO NOT let the pot come to a rolling boil, as this will tear the seitan apart. |
| When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again. Try to avoid a rolling boil! |
| Now you've got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely. |
| Mix egg replacer and warm water according to the package directions |
| Mix bread crumbs and Panko one to one (our preference) |
| After the seitan is cooled, slice it and bread each slice as follows |
| Dip each slice in egg replacer, and then lay on a plate or bowl of breading |
| Push the breading into the moist cutlets, flip over and repeat |
| Place in freezer bags and freeze |
To deep fry the cutlets, heat a pot of oil to 390 degrees and drop up to five frozen cutlets into the oil. Fry for about a minute and pull them out. Drain on paper towels. You can fry several batches this way.
These breaded cutlets are excellent with mashed potatoes and gravy, or in any other recipe such as parmigiana that calls for a tasty, high-protein cutlet.
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Double batch of seitan boiling on the stove |
Slice the seitan buns after they have cooled |
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Dip cutlets in egg replacer wash and press breadcrumbs into them |
All breaded up and ready for the freezer or fryer |
