Seitan Cutlets Recipes

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.

Steps:

• Combine the seitan ingredients quickly and knead for just a minute or two. If you knead for too long the seitan will be a little tough. Separate the dough into 5 cutlets and drop into the lightly simmering broth.
• Simmer, covered, for 15 - 20 minutes, flipping the cutlets once. To ensure the right texture I continually taste test the cutlets as the simmering progresses. If they are cooked for too long they become tough. But don't get it wrong, this is a very forgiving recipe, it is hard to mess up! They never become too tough, just a littler tougher than my perfect dream chicken fried seitan, but still deliciously, delectably tasty. Who knows, maybe you like your seitan a bit firmer. In that case knead the dough for a bit longer and simmer for a few minutes more.
• Once you remove the cutlets from the lightly simmering broth, TA DA, you have made seitan! Now you can proceed as you wish. You can chop it up and throw it into a stir fry (delicious), you can roast it in the oven (heavenly), you can chop it up and throw it into a taco salad (yum), the options are endless. But....you could make the world's most perfect chicken fried seitan. You like that idea? Please...continue:.
• Keep the cutlets in the broth but remove from heat and allow to come to room temperature while you prepare the dredging mixtures.
• In a large frying pan heat a ½ inch or so of peanut oil on medium high heat.
• Dredge the cutlets first in the wet mix, then dredge the cutlets in the dry mix.
• Fry the dredged cutlets in the peanut oil on medium high heat until they are golden brown and crispy all over. Serve on a hamburger bun with vegan mayo and mustard, pickles, lettuce and tomatoes. Or slather with vegan butter and hot sauce for hot wings, or serve with a side of mashed potatoes and white gravy. Like I said, the options are endless, have fun!