Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Seitan Chicken Cutlets

Meat - Chicken - -

INGREDIENTS

1 3/4 cups pure gluten powder (vital wheat gluten)
1/4 cup chickpea flour
2 teaspoons nutritional yeast flakes
1 teaspoon onion powder
1/2 teaspoon garlic powder
Freshly ground black pepper to taste
1 1/2 cups cold water, mixed with
2 teaspoon vegetable stock powder
1/2 cup hot water, mixed with
2 teaspoon vegemite or other yeast extract
2 teaspoon ketchup
2 teaspoon soy sauce
2 teaspoon kitchen bouquet or other gravy browner (optional)

Cooking Broth

4 1/2 cups water
3/4 cup soy sauce
1/2 cup chopped onions
2 teaspoons dried sage
1 1/2 teaspoons each dried rosemary and thyme

METHOD

To make the gluten mix, mix the dry ingredients together in a large bowl. In a smaller bowl, whisk together the liquid ingredients. Pour the liquid ingredients into the dry ingredients and mix well until it forms a ball.

To make cutlets, divide the uncooked gluten mixture into 12 pieces and flatten them with your hands and / or a rolling pin as thinly as you can (they will expand). For stew chunks, cut into very small pieces.

Place gluten into a casserole dish and cover with the cooking broth. Cover and bake at 180C/350F for 30 minutes, then at 150C/300F for 30 minutes. Cool and store in cooking broth. You can also just simmer (do not boil, this makes it spongy!) the gluten pieces in the cooking broth on the stove top for an hour.

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