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

Seitan Pork Cutlets

Meat - Pig - -

INGREDIENTS

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

Cooking Broth

4 1/2 cups water
2-4 vegetable stock cubes (enough to make 4 cups liquid)
1 cup chopped onions
1/4 ground dried chinese mushrooms
2 tablespoons ketchup
2 bay leaves
1/2 teaspoon white pepper
1 teaspoon dried sage
1/2 teaspoon paprika

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.

NOTES

From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.

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[Reply] - [link] - Are the times on this correct? - [saramic] - 2006/02/08 - 03:40

I made this exactly according to the recipe, and after only one hour of cooking, the cutlets were still quite raw and gooey. Is there something I'm missing?

[Reply] - [link] - Times from a gluten Whiz - [yahvinah] - 2006/03/31 - 04:25

I actually run a biz that produces hand made GLUTEN and it takes ATLEAST 2 hours to bake it. If it is too soft, it doesn't have enough water (trust me) just add, and add, and after the time has elapsed you will see the toughness emerge. Baked Seitan gets softer BEFORE it gets harder. Keep baking, keep adding liquid. TIP, don't just add clear water, as this will dilute the flavours you added to the gluten, add seasoned water, HEAVILY salted water will actually help prevent too much diffusion of your flavours out into the cooking broth. And be sure that there is some OIL in the water too! Like 1/2 C for a large pan... Ok there are all of my secrets.

Seitan Pork Cutlets

Meat - Pig - -

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