Homemade Seitan Cutlets
Seitan (say-tahn) is made from vital wheat gluten, the protein in wheat, and it’s one of the meatiest plant proteins you can make at home: dense, chewy, and packed with protein. It may sound intimidating, but it’s really just a dough that you knead briefly and then gently simmer in a flavorful broth.
These savory cutlets are a great all-purpose base. Pan-sear them and serve with gravy and mashed potatoes, slice them for sandwiches, or cut them into strips for stir-fries like our Kung Pao Seitan. The one rule to remember: keep the broth at a gentle simmer, never a rolling boil, or the seitan turns spongy.
Homemade Seitan Cutlets
Savory, chewy seitan cutlets made from scratch with vital wheat gluten, gently simmered in a seasoned broth, pan-seared until golden and smothered in an easy mushroom gravy. A high-protein comfort-food dinner.
Ingredients
Method
For the Seitan Cutlets
- In a large pot, combine the 8 cups of vegetable broth, soy sauce and bay leaves. Bring to a gentle simmer over medium heat while you make the dough.
- In a large bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder and smoked paprika.
- In a separate bowl, whisk together the cold broth, soy sauce, olive oil and tomato paste. Pour into the dry ingredients and stir until a shaggy dough forms.
- Knead the dough in the bowl or on the counter for 2-3 minutes, until it feels firm and springy. Let it rest for 10 minutes to relax the gluten.
- Divide the dough into 6 equal pieces. Press and stretch each into a cutlet about 1/2 inch thick. They will puff up a little as they cook.
- Lower the cutlets into the simmering broth. Adjust the heat so the broth barely bubbles: a gentle simmer, not a boil, which makes seitan spongy. Partially cover and cook for 45 minutes, turning the cutlets halfway through.
- Turn off the heat and let the cutlets cool in the broth for at least 15 minutes. They firm up as they cool.
- To serve, pat the cutlets dry. Heat the oil in a skillet over medium-high heat and sear for 3-4 minutes per side until golden brown and slightly crisp. Serve topped with the mushroom gravy.
For the Easy Mushroom Gravy
- Make the gravy while the cutlets cool in their broth: scoop out 2 cups of the simmering broth and set it aside.
- Heat the olive oil or vegan butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook, stirring only occasionally, for 5-6 minutes until they release their liquid and turn golden brown.
- Reduce the heat to medium. Add the shallot, garlic and thyme and cook for 1-2 minutes until soft and fragrant.
- Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in the reserved broth, whisking or stirring as you go to prevent lumps. Bring to a simmer and cook for 3-4 minutes, stirring, until thick enough to coat a spoon. Add a splash more broth if it gets too thick.
- Taste, then season with soy sauce and black pepper as needed. The simmering broth is already well seasoned, so taste before adding more salt. Keep warm over low heat while you sear the cutlets.
Notes
Vital wheat gluten is sold in the baking aisle or bulk section. It is pure wheat protein, so this recipe is not gluten-free. Store cooked cutlets submerged in their broth in the fridge for up to 5 days, or freeze for up to 3 months. Save the rest of the simmering broth; it makes a flavorful base for soups and more gravy. The mushroom gravy keeps in the fridge for up to 4 days; reheat gently with a splash of broth.
