Vegan MoFo X / Seitan Cutlets

This blog post comes later as promised, sorry about that. But I was busy studying (still), doing scout stuff and preparing my best friend's birthday gift & cake! (The recipe for her "Death by chocolate layer cake" will come soon!)

And now on to the recipe for this delicious seitan cutlets! Until now, I was not a big seitan fan, as it mostly turned out spongy, which I don't like at all. On the other side, I've made some tasty seitan sausages, and those turned out really wonderful!

But these seitan cutlets and their preparation method changed everything! Who would have thought of using a rolling pin and rolling the individual seitan dough pieces out....!? Apparently, I didn't, but from now on I will definitely do that more often...

Seitan cutlets

adapted from this recipe

 yields12 cutlets

Ingredients: 

Dry:

1 cup gluten flour

1/3 cup nutritional yeast

1/3 cup chickpea flour

2/3 Tbsp. tapioca starch

1 tsp. poultry seasing

1/3 Tbsp. dried parsley

2/3 tsp. onion powder

2/3 tsp. herb salt

1/3 tsp garlic powder

black pepper

Wet:

75 gr medium-firm tofu

25 ml cold water

2/3 Tbsp. oil

more cold water as needed

Broth:

veggie broth (as much to cover all cutlets)

1/6 cup nutritional yeast

1 Tbsp. poultry seasoning

1/3 Tbsp. dried parsley

1/3 Tbsp. herb salt

Mix all dry ingredients, until well combined. Puree the tofu with 25 ml water, until smooth. Add as much water to get 200 ml. Whisk in 2/3 Tbsp. oil.

As it didn't quite work mixing the dough with my kitchen machine, I recommend using it to mix the dry and wet ingredients, but then doing the kneading by hand. This worked well for me. So knead the dough for as long as you can ;). Until the dough seems well combined and stretchable.

Prepare your broth, by combining all ingredients in a big pan. Don't forget, you can still add more veggie broth, when all cutlets are in the pan, so pour in too much at the beginning. Don't heat up yet!

Now break the dough into 12 equally sized pieces. And here it comes: take your rolling pin and roll out each piece as thin as possible and place in the cold broth. If necessary, add more veggie broth, so that all pieces are just covered. Let stand for 10 minutes. Now turn on the heat, cover and bring to a fast simmer. Then reduce the heat and cook for 1 hour. If possible, try to rotate some of the cutlets at the top, so they cook through evenly. 

Take the pan off the heat and let cool, for about 1 hour or so. Now you can remove your cutles and prepare them as you like. I simply coated 2 of them with chopped almonds and roasted for about 10 minuted. They turned out delicious & tender. The rest I layered in an airtight container between sheets of parchment paper, as suggested! 

That's how my cutlets looked just before preparing...

Enjoy!

Florence