Seitan Cutlets: Pan Fried

Seitan (wheat gluten) is very versatile. I usually make deli logs of it, but today “steaks” were made!

Served with parsley "butter".

This is a quick and easy recipe from Vegweb. I used a bouqet garni for “red meat” in the broth.

Broth:
    2 quarts hot water
    3 onions, sliced, not chopped
    3/4 cup soy sauce
    1/4 cup brown sugar, molasses or other sweetner of your choice
    3 cloves garlic, minced

    Gluten:
    1 cup water
    1 cup vital gluten flour

Directions:

1. Place broth ingredients in 4 to 6 quart kettle.  Bring to a rolling boil.  

2. Meanwhile, place water in large bowl for the gluten, add the vital gluten flour and mix with hands or wire whisk, until mixture is smooth. Take handfuls and squeeze and massage until you have removed the excess water and have a relatively smooth, rubbery ball.  Set aside.  

Steak balls

3. Continue with remaining mixture until all the water has been squeezed out of the entire batch. Put the balls together to form a log, smooth and shape about 3″ across.  Slice and flatten each steak, drop into boiling broth.  Reduce heat, cover and simmer for 30 to 45 minutes.  

Boiling steaks
Getting bigger! Watch that pot!

4. Remove steaks and bread and fry or bake.  If you choose to fry them, fry on one side in a small amount of oil, turn and add 1/2 cup of the broth they were boiled in to simmer the other side in.  Pouring the broth over all to moisten.
Serves: 8, Preparation time: 1 hour 

Breaded, and ready for action!
Cutlet deliciousness

 

Served with BBQ sauce


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2 thoughts on “Seitan Cutlets: Pan Fried

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