Seitancutlets Recipes

SEITAN CUTLETS

Steps:

• Boil the 6 c vegetable broth with the 3 T soy sauce. Turn off heat and keep covered.
• Combine the 1/2 c cold vegetable broth, the 1/4 c soy sauce, olive oil, garlic and lemon zest. Mix.
• Add to wheat gluten and mix until wet ingredients are absorbed. Use your hands to knead for about 3 minutes, until dough is elastic.
• Divide into 6 equal pieces; stretch each into an oblong cutlet shape that is less than 1/2" thick. Use your body weight to press and shape it on a hard surface; there will be some resistance but just keep at it.
• Pour the heated vegetable broth into a 9x13" glass baking dish or ceramic casserole. Place the cutlets in the broth, then bake for about 30 minutes uncovered, turn the cutlets over with tongs, and bake for an additional 20 minutes.
• Remove from the oven and place the cutlets in a colander to drain. The cutlets are now ready to use in whatever seitan recipe you choose.
• If you have extra seitan, store it in the cooking liquid in a tightly covered container.

EASIEST CHICKEN STYLE SEITAN RECIPE

Steps:

• Process the chickpea, tofu, and all other ingredients except vital wheat gluten in a food processor or a blender.
• Now add dry ingredients to the wet ingredients and process for 2 minutes until a dough is formed.
• Knead in the processor for 3 more minutes and allow the dough to rest for 10 minutes.
• Knead the dough again for few more minutes and divide the dough into two to four sections.
• If you want, you can shape the dough into thin cutlet, drumstick or chicken fillet like shapes at this point.
• Or, just use the divided dough in the same shape as it is.
• For fillets and drumsticks - place the divided and shaped dough on a steam rack.
• For shredded style, pack the divided dough loosely in aluminum foil and secure. As the dough will expand while steaming, you need to pack it loosely.
• Place the instant pot trivet and keep the steam rack on the trivets. Do not overlap the seitan fillets, drumsticks or foil packets.
• If you want to make the Basic Seitan mentioned above, then add the shaped seitan fillets to broth(refer to the video) and place it on the trivet inside the instant pot.
• Set the instant pot to pressure cooking for 60 minutes and for shredded seitan chicken 120 minutes.
• The more the cook time, the chewier the texture will be.
• After 60-120 minutes, allow natural pressure release.
• Remove the seitan and allow them to cool down. If you want, you can shred theseitan chicken once at room temperature or slice it into thin fillet like slices or pieces.
• Your instant pot chicken seitan is ready.
• To prepare the dough, mix all dry ingredients in a bowl and mix all wet ingredients in a bowl.
• Mix the wet and dry ingredients and mix well to combine.
• Take the dough on a cutting board, and knead well. Stretch and knead to allow the gluten to develop.
• Rest the dough for ten minutes.
• Add two cups of vegetable broth in a pan and add a bay leaf.
• Now add a tsp of vegetable bouillon paste to the liquid and mix well.
• Bring the liquid to a boil.
• Cut the basic chicken style seitan into pieces and drop into the liquid.
• Cover and cook for 45 minutes.
• For the chewy style seitan: cut the dough into half.
• Shape each half into cylinder shape and wrap in aluminum foil and seal the ends.
• In a pan, bring filter water to a boiling temperature.
• Add the seitan packets to the hot liquid and cover and cook in medium temperature.
• After 10 minutes, flip the packs and cover and cook again for up to 30 minutes. or you can steam them in a steam basket.
• Turn the heat off and allow the packs to cool.
• Your easiest chicken style seitan is ready.

SEITAN PICCATA WITH OLIVES AND GREEN BEANS

Steps:

• Preheat a large skillet over medium-high heat.
• Cut the seitan into long, thin pieces. Ideally the slices should be roughly 1/4" thick, 3" long and 2" wide.
• Coat the bottom of the skillet with oil and let it get hot. Dredge half the seitan slices in flour to coat. Add to the pan and cook until lightly browed, about two minutes. Proceed to coat the other slices and repeat. Place the cooked seitan slices on a tray or plate covered with aluminum foil, to keep warm. Do not rise out the skillet or turn the heat off, as you're going to make the sauce in it.
• Bring a pot of water to a boil for the green beans.
• If there is enough oil left in the seitan pan to saute the shallots and garlic, then do so; if not, add a little oil and saute them for about 5 min, stirring often.
• Add the white wine to the sauce and raise the heat to bring to a rolling boil. Add the vegetable broth, salt, black pepper, and thyme. Again, bring to a rolling boil and let the sauce reduce by half; this should take about 7-10 minute.
• Add the capers and olives to heat through, about 3 minute
• At this point, add the beans to the boiling water and let them cook for 2 min, then strain.
• Add the parsley and lemon to the sauce and turn off the heat.
• To serve: Make a pile of mashed potatoes. Place the seitan over the mashed potatoes and insert the green beans around the seitan, vertically. Use a ladle to douse everything in plenty of sauce.