Seitan Cutlets Recipes

SEITAN CUTLETS

Seitan Cutlets image

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

Ingredients

6 cups vegetable broth
3 tablespoons soy sauce
1 1/4 cups vital wheat gluten
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tablespoon olive oil
2 garlic cloves, pressed
1 teaspoon lemon zest, grated (optional)

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.

SEITAN PICCATA WITH OLIVES AND GREEN BEANS

Seitan Piccata With Olives and Green Beans image

From the Veganomicon. Try using their Simple Seitan or Seitan Cutlets recipe for this. Serve with mashed potatoes.

Provided by Eat Your Vegetables

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb seitan
1/3 cup all-purpose flour
olive oil
1 cup shallot, thinly sliced
4 garlic cloves, chopped
1/3 cup dry white wine
2 cups vegetable broth
1/2 teaspoon salt
fresh ground black pepper
1 pinch dried thyme
1/4 cup capers
1/2 cup olive, pitted and cut in half
2 -3 tablespoons lemon juice
3 tablespoons fresh parsley, finely chopped
1/2 lb green beans, trimmed

Steps:

Preheat a large skillet over medium-high heat.
Cut the seitan into long, thin pieces. Ideally the slices should be roughly 1/4" thick, 3" long and 2" wide.
Coat the bottom of the skillet with oil and let it get hot. Dredge half the seitan slices in flour to coat. Add to the pan and cook until lightly browed, about two minutes. Proceed to coat the other slices and repeat. Place the cooked seitan slices on a tray or plate covered with aluminum foil, to keep warm. Do not rise out the skillet or turn the heat off, as you're going to make the sauce in it.
Bring a pot of water to a boil for the green beans.
If there is enough oil left in the seitan pan to saute the shallots and garlic, then do so; if not, add a little oil and saute them for about 5 min, stirring often.
Add the white wine to the sauce and raise the heat to bring to a rolling boil. Add the vegetable broth, salt, black pepper, and thyme. Again, bring to a rolling boil and let the sauce reduce by half; this should take about 7-10 minute.
Add the capers and olives to heat through, about 3 minute
At this point, add the beans to the boiling water and let them cook for 2 min, then strain.
Add the parsley and lemon to the sauce and turn off the heat.
To serve: Make a pile of mashed potatoes. Place the seitan over the mashed potatoes and insert the green beans around the seitan, vertically. Use a ladle to douse everything in plenty of sauce.

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