Chick'n Seitan Cutlets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Dry Ingredients:1 1/4 cups vital wheat gluten1/2 cup nutritional yeast1/2 cup chickpea flour2 tsp garlic powder2 tsp dried poultry seasoning˝ tsp smoked Hungarian paprikaWet Ingredients:12 oz firm tofu1 cup water1/4 cup liquid aminoCooking Broth:Cooking broth2 cups chicken flavored broth2 cups unsalted vegetable stock˝ chopped onion1 tsp tamari soy sauce1 bay leaf
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
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
Nutritional Info 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
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