Posted in Vegan Recipes

Meaty Seitan Cutlets

Meaty Seitan Cutlets Posted on September 17, 201311 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

So here’s my cheeky second post of the day….and boy am I happy with how this recipe turned out. I based it on the seitan cutlets in Veganomicon, but tweaked it a bit.

I was THRILLED to come home to this wonderful lot tonight…

Hells yeah! 3kg of wheat gluten, all for me! I got this from the Low Carb Megastore for only £3.60 a bag (plus postage).

This is probably the meatiest, ‘steakiest’ seitan I’ve ever made. I ate a couple of these cutlets whole with some veg, but I can’t wait to give them a go in fajitas and other recipes…

Ingredients

  • 1.5 cups cold vegetable stock made up with veg stock, soy sauce and mushroom ketchup
  • 2 tbsp spicy chicken seasoning
  • 2 tbsp garlic powder
  • 2 tbsp olive oil
  • 2.5 cups wheat gluten
  • An extra pint or so of hot vegetable stock
  • Gram flour for frying (if you want to)

Directions

Mix the cold stock, chicken seasoning, garlic powder and olive oil together in a small bowl. Mix well with the wheat gluten to form a dough. Knead the dough for a few minutes, then form into cutlet shapes (I found it easiest to flatten it out then cut into pieces).

The extra pint or so of hot stock you should pour into a large flat oven dish. Then place the cutlets in the stock and put the whole lot in the oven at about 180°C.

I cooked these for around 2 hours in total, turning every 25 minutes or so.

While they were still wet from the broth, I coated them in a mixture of gram flour and roast potato seasoning, then fried on each side in hot oil for a few minutes.

This recipe made 8 good sized cutlets, so I’m going to freeze a few for future use. Oh yeh, there’ll be fajitas before too long!

Vulpe helped out by….keeping the settee warm for me….


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11 comments

  1. Heee, thanks Helen. I used to be a bit scared of making seitan but it's so much nicer and cheaper than buying it ready made (around here at least, we don't have any good brands to choose from).

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