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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 168.1
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 391.4 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 28.0 g

View full nutritional breakdown of Chick'n Seitan Cutlets calories by ingredient
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Chick'n Seitan Cutlets

Submitted by: TRACYPALERMINI

Introduction

These cutlets are wonderful for a diet! They're low calorie but super dense with nutrients! 99% of your daily need of B-6, and over 25% of B-12! Both very important in any diet, but especially Vegan! And high in protein, roughly 26 grams! Please enjoy and diet smart! These cutlets are wonderful for a diet! They're low calorie but super dense with nutrients! 99% of your daily need of B-6, and over 25% of B-12! Both very important in any diet, but especially Vegan! And high in protein, roughly 26 grams! Please enjoy and diet smart!
Number of Servings: 10

Ingredients

    Dry Ingredients:
    1 1/4 cups vital wheat gluten
    1/2 cup nutritional yeast
    1/2 cup chickpea flour
    2 tsp garlic powder
    2 tsp dried poultry seasoning
    ˝ tsp smoked Hungarian paprika

    Wet Ingredients:
    12 oz firm tofu
    1 cup water
    1/4 cup liquid amino
    Cooking Broth:

    Cooking broth
    2 cups chicken flavored broth
    2 cups unsalted vegetable stock
    ˝ chopped onion
    1 tsp tamari soy sauce
    1 bay leaf

Tips

I like to use hungarian smoked paprika for this recipe. And the cutlets will come out of the oven with a very very spongy feel to them. I would recommend not eating them right away, let them sit in the fridge over night and use for next day or later to let them firm up.


Directions

For the dry mix, combine the spices with the other dry ingredients. Blend the wet ingredients and pour into the dry ingredients. Stir to combine into a dough. Knead for about 5 minutes, until the dough becomes a little stretchy. Let sit in a bowl for about 15-20 minutes.

Preheat the oven to 300 degrees. Put the vegetable stock, chicken flavored broth, onion and bay leaf to a in a pot on the stove and bring to a boil. Place a glass 9x13 casserole in the oven while it preheats. Kneed the dough for another 5 minutes. Separate into 12 balls and shape into cutlets (like hamburgers). Just fit them in and make sure they're covered with liquid. Bake, covered in the oven for about 1 1/2 hours. Remove from the oven and remove the seitan from the liquid.

They can be kept in the refrigerator, with the cooking liquid for at least a week (that's about as long as I'll go). They also freeze, with the liquid, very well. Makes 10 cutlets.(may need to add more liquid after cooking for storage)

Serving Size: makes ten 3inch wide circular cutlets the double in size after cooking






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