Best 2 Seitan Cutlets Recipes
Seitan cutlets are a delicious and versatile plant-based protein that can be prepared in a variety of ways. Made from wheat gluten, seitan has a meaty texture that makes it an excellent substitute for chicken or beef in many dishes. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, there's a seitan cutlet recipe out there to suit your needs. With its ability to absorb flavors easily, seitan is a blank canvas for a variety of marinades and seasonings, making it a great option for those who enjoy experimenting in the kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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.
BRAISED SEITAN CUTLETS IN MUSHROOM AND RED WINE SAUCE
Steps:
- 1. Coat seitan pieces in flour. Heat oil in large skillet or Dutch oven over med-high heat. Add seitan, and cook 1-2 min on each side, pressing pieces down to brown evenly. Remove from skillet, and keep warm. 2. Add mushrooms, onion, and garlic to skillet. Saute 7 - 10 min, or until softened nad lightly browned. Whisk together red wine, mustard, and thyme in measuring cup. Add to mushroom mixture; season with s&p, and cook 2-3 min, or until slightly thickened. Whisk together cornstarch and vg broth in same measuring cup, then add to mushroom mixture. Simmer 2-3 min, or until thickened, stirring constantly. Place seitan cutlets on plates, top with mushroom sauce, and sprinkle with parsley.
Tips:
- Choose high-quality seitan. Fresh seitan cuts, such as those from a local health food store or Asian market, are best. Prepackaged seitan can be tough and chewy.
- Pound the seitan thin. This will help it cook evenly and become more tender.
- Use a flavorful marinade. The marinade will help infuse the seitan with flavor and keep it moist during cooking.
- Cook the seitan over medium-high heat. This will help create a crust on the outside while keeping the inside tender.
- Don't overcook the seitan. Seitan is a dense protein and can easily become tough if overcooked.
Conclusion:
Seitan cutlets are a delicious and versatile dish that can be enjoyed by vegans and non-vegans alike. With a little planning and effort, you can easily make seitan cutlets that are crispy on the outside and tender on the inside. Serve them with your favorite sides for a satisfying and nutritious meal.
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