Chick'n Seitan CutletsSubmitted by: TRACYPALERMINI
IntroductionThese 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!
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
12 oz firm tofu
1 cup water
1/4 cup liquid amino
2 cups chicken flavored broth
2 cups unsalted vegetable stock
˝ chopped onion
1 tsp tamari soy sauce
1 bay leaf
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.
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