Chicken-style Seitan Cutlets
Chicken-style Seitan Cutlets (Ch-eitan)
Thank goodness I printed this recipe out looong ago. The original comes from Joanna, who lost all of her recipes recently, and I think this is one of them that disappeared into the ether. I’m posting it now, because before, I just had a link to Joanna’s site. Without it there, I fear these slices of wonderful will be lost forever.
Turns out this is my absolute favorite quick seitan recipe! I use it for many, many dishes: chikin ‘n’ fauxsage gumbo, chikin marsala, breaded chikin ‘n’ gravy, stir-fry, salad topping, and on and on and on. I’ll be using these babies later today in a Martha Stewart Entree I’m veganizing. So if you want to follow along, this comes first.
Joanna Voight’s Chicken-style Seitan Cutlets (Ch-eitan)
1 Bouquet Garni (see below)
2 1/4 c. vital wheat gluten
1/2 c. flour or chickpea flour
1/4 c. nutritional yeast
1 Tbsp. onion powder
1 tsp. salt
pinch freshly ground black pepper
2 c. cold water
2 Tbsp. grapeseed or light olive oil
2 cloves garlic, mincedPrepare a Bouquet Garni with a couple bay leaves, a few sprigs of parsley, sage, thyme, oregano, and/or rosemary. Either tie together or put in tea bag or cheesecloth. Place in pot with about 2 quarts of cold water.
Combine vital wheat gluten, flour or chickpea flour, nutritional yeast, onion powder, salt, and black pepper in large bowl. In a large measuring cup, combine water, oil, and garlic. Pour wet ingredients into dry and mix well, then knead gently until seitan dough is uniform and homogenous.
Between two sheets of parchment paper (or use a Ziploc bag), roll out a golf ball sized piece of dough as thinly as possible. Once rolled thin, slip it into the cold broth and repeat with remaining dough.
Once all cutlets are in the pot, allow them to sit in the cold water for 10 minutes. Then, bring the water to a gentle boil, reduce to a low simmer, cover, and allow seitan to cook for an hour (the cutlets will float to the top).
Remove from heat and allow cutlets to cool in water for about 30 minutes. Transfer to a container with the broth and refrigerate until ready to use. Although safe to eat raw, they’re much better seasoned and cooked in your favorite recipes.
October 18th, 2009 at 6:28 pm
Mmm I think I’ll try these in a gumbo. Thanks for posting. Seitan’s new to me, and I love learning new ways to prepare it!
October 18th, 2009 at 6:48 pm
Looks good! I must admit I’ve been unnecessarily weary of making my own seitan, and I really need to just do it.
October 19th, 2009 at 4:45 pm
Seitan cutlets or phelgm-cakes? Not even taste buds can tell the difference . . .
October 19th, 2009 at 7:53 pm
Oh, man: you obviously haven’t had seitan in a while. (Ever?) Even meat eaters (ahem) dig the flavor.
I can make my mouth water just thinking about the xmas eve we ate that gumbo. I don’t blame anyone for being jealous!
October 19th, 2009 at 11:17 pm
[...] « Chicken-style Seitan Cutlets [...]
October 20th, 2009 at 10:23 am
Actually, Lisa, the taste-buds CAN tell the difference! Thanks for asking.
Although I have limited experience with phlegm, I can assure you that chicken-style seitan cutlets are far less slimy and phlegm-y than raw chicken breast. They taste FANTASTIC and make a perfect substitution anywhere you would have normally used chicken.
October 20th, 2009 at 10:57 pm
[...] made the ch’eitan as is: it wasn’t super-savory; but upon cooking it, I discovered that this li’l guy is [...]
October 21st, 2009 at 1:35 pm
I’ll take your word for it re taste/texture of seitan. You need to come to Portland and take me to vegan restuarants. I will never try them on my own.
October 23rd, 2009 at 10:44 am
[...] made the Chik’n Fingers from the seitan we made the other night from Jennifer’s version of Joanna’s recipe, cut into thin strips (about an inch wide), battered in Chik’n Almond Bake, and baked 15 [...]
October 26th, 2009 at 12:05 pm
[...] large seitan cutlet (or two smaller ones), cut into large [...]
March 23rd, 2010 at 11:21 am
[...] Meats: These are usually sausage, chicken, and shrimp. We used our tempeh soysage and Joanna/Jennifer’s Seitan Chik’n. [...]
March 31st, 2010 at 8:36 pm
[...] seitan chik’n cutlets from that gumbo a week back [...]
April 9th, 2010 at 12:43 pm
[...] still had two seitan chik’n cutlets leftover from our gumbo, and this last time we made them in chik’n broth (which added just [...]
April 17th, 2010 at 9:39 am
[...] Seitan chik’n cutlets are like crack, except they probably won’t destroy your life [...]
June 22nd, 2010 at 10:08 pm
[...] just had to be awesome…but what to do with it? Zoa uses it in her version of our version of Joanna Vaught’s Seitan Chik’n. Where else to go with this amazing stuff? On this, dear readers, I will have to get back to [...]