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Pan-seared homemade seitan cutlets with mushroom gravy, mashed potatoes and green beans on a white plate

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 6 cutlets
Ingredients Method Notes

Ingredients
  

For the Seitan Dough
  • 1 1/2 cups vital wheat gluten
  • 1/4 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 cup cold vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
For the Simmering Broth
  • 8 cups vegetable broth
  • 2 tablespoons soy sauce
  • 2 bay leaves
For Searing
  • 1-2 tablespoons olive oil
For the Easy Mushroom Gravy
  • 2 tablespoons olive oil or vegan butter
  • 8 oz cremini mushrooms, sliced
  • 1 shallot, finely chopped or 1/4 small onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 2 cups reserved seitan simmering broth or vegetable broth
  • 1 teaspoon soy sauce optional, to taste
  • black pepper to taste

Method
 

For the Seitan Cutlets
  1. 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.
  2. In a large bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder and smoked paprika.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Turn off the heat and let the cutlets cool in the broth for at least 15 minutes. They firm up as they cool.
  8. 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
  1. Make the gravy while the cutlets cool in their broth: scoop out 2 cups of the simmering broth and set it aside.
  2. 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.
  3. Reduce the heat to medium. Add the shallot, garlic and thyme and cook for 1-2 minutes until soft and fragrant.
  4. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste.
  5. 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.
  6. 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.