Chick’n Style Seitan Cutlets

Happy Martin Luther King Jr. Day! I hope you all had a wonderful weekend and are feeling ready to get back at it this morning. I am feeling quite refreshed after a good weekend with family and even though it’s beyond ridiculously cold outside I am still ready to take on the week!
Lately I’ve been trying to get away from eating soy everyday, but still in need of a good source of protein, I turned to seitan. I am not sure why I’ve never attempted to make chick’n style seitan before, but for some reason it just never happened until recently.
These cutlets are perfect for using in recipes calling for chicken (I have one coming from you on Thursday), but they are also great on their own with a sauce or gravy. The baking times may vary a bit depending upon how crispy you like your seitan, but regardless of the outside, I love the substantial texture of these cutlets and they have a subtle salty flavor that is reminiscent of the real thing. This recipe makes 6 medium-size cutlets and most of the time involved with this recipe is hands-off cook time.
Ingredients
- 1 1/4 cup Vital Wheat Gluten
- 2 tbsp Chick'n Seasoning
- 1 tbsp Garlic Salt
- 1 tbsp Onion Powder
- 3/4 cup Veggie Broth
- 1 tbsp Soy Sauce or Bragg's
Directions
- Preheat the oven to 350 degrees F. In a large bowl, mix the dry ingredients together and set aside. In a measuring cup, mix together the broth and soy sauce. Add the wet to the dry and mix until moistened. Knead the dough for 3 minutes or so until the gluten strands start to form. Separate the dough into 6 pieces and shape each of them into an oblong cutlet. Place each cutlet onto a lightly greased cookie sheet and bake for 30 minutes. Turn them over and bake another 20 minutes, or until the cutlets are golden brown on each side. Let cool and serve!
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What is your favorite non-soy protein?
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