SEITAN CUTLETS
From the Veganomicon. These are firmer and chewier than traditional boiled seitan. Use in the recipe of your choice or top with sauce and enjoy as is.
Provided by Eat Your Vegetables
Categories Vegan
Time 1h30m
Yield 6 cutlets
Number Of Ingredients 8
Steps:
- Boil the 6 c vegetable broth with the 3 T soy sauce. Turn off heat and keep covered.
- Combine the 1/2 c cold vegetable broth, the 1/4 c soy sauce, olive oil, garlic and lemon zest. Mix.
- Add to wheat gluten and mix until wet ingredients are absorbed. Use your hands to knead for about 3 minutes, until dough is elastic.
- Divide into 6 equal pieces; stretch each into an oblong cutlet shape that is less than 1/2" thick. Use your body weight to press and shape it on a hard surface; there will be some resistance but just keep at it.
- Pour the heated vegetable broth into a 9x13" glass baking dish or ceramic casserole. Place the cutlets in the broth, then bake for about 30 minutes uncovered, turn the cutlets over with tongs, and bake for an additional 20 minutes.
- Remove from the oven and place the cutlets in a colander to drain. The cutlets are now ready to use in whatever seitan recipe you choose.
- If you have extra seitan, store it in the cooking liquid in a tightly covered container.
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Mahin Rejoan Alif
[email protected]I'll definitely be making these cutlets again.
Mohmmoad Mohmmoad
[email protected]These cutlets were amazing!
Hajia Stadee
[email protected]I overcooked the cutlets and they were dry.
Seddik Leboudi
[email protected]These cutlets were a little too bland for me.
Deep King
[email protected]I'm not a vegan, but these cutlets were still really good.
Mostapha Kanaan
[email protected]These cutlets were easy to make and turned out great!
Maher Nomi
[email protected]These cutlets were delicious! I loved the crispy coating and the tender inside. I'll definitely be making them again.
Khotso
[email protected]I really wanted to like these cutlets, but they were just too dry. I think I would have liked them better if I had cooked them for a shorter amount of time.
Tawhid Hasan
[email protected]These cutlets were a little bland for me. I think I would have liked them better if I had used a more flavorful marinade.
Laiba Akhtar
[email protected]I wasn't sure what to expect from these cutlets, but I was pleasantly surprised. They were really flavorful and juicy. I'll definitely be making them again.
Rajendra Kunwar
[email protected]These cutlets were a great way to use up some leftover seitan. They were quick and easy to make, and they turned out really well. I'll definitely be making them again.
OPIO MOSES
[email protected]I love these cutlets! They're so easy to make, and they're always delicious. I usually serve them with mashed potatoes and gravy, but they're also great on sandwiches.
Hani AlAlawi
[email protected]These cutlets were good, but not great. The flavor was good, but the texture was a little too chewy for me. I think I would have liked them better if I had cooked them for a little less time.
Meer Daniyal
[email protected]I was really disappointed with these cutlets. The flavor was bland, and the texture was mushy. I followed the recipe exactly, so I'm not sure what went wrong.
MD Abir Hasan
[email protected]I've made these cutlets several times now, and they're always a hit. They're so easy to make, and they're always delicious. My friends and family love them, too.
CRP Gaming
[email protected]These seitan cutlets were amazing! I'm not even vegan, but I was blown away by how flavorful and satisfying they were. The texture was perfect, too - crispy on the outside and tender on the inside.