I know lots of you are anxiously awaiting V-Meat, my own version of a gluten-free seitan, and I’m working on it. I’ve eaten so many batches of test V-Meat, V-Chicken and V-Sausage that I’m getting tired of it. But I’m still working on getting it better. In the meantime, I thought I would share this quick recipe for a cutlet that is not gluten-free but has a lot less gluten than seitan does.
I’m calling this Sorta Seitan because it’s kind of like seitan, sorta. It’s only 1/4 vital wheat gluten. The other 3/4 is TVP. This came about because I was making seitan for Tom and that always makes me sorta sad. I love seitan and I want to eat it but when I do, I pay for it. My body really rebels against it. I’ve just recently starting using TVP in recipes like my Trudy’s “Beefy” Burgers but of course, it doesn’t have the elasticity that seitan has. So I thought I would add a little vital wheat gluten to the TVP and TA-DA!!! It made a very delicious cutlet.
Chicken-flavored is my preference so I used a chicken-flavored broth that I made with a couple of bouillon cubes (I finally learned to spell bouillon. I don’t know why that word is so hard for me.) and water. But you could certainly make this “beefy” by using a “beef” flavored bouillon (I did it again!) cube and adding some vegan Worcestershire sauce and maybe a spoon of tomato paste or ketchup to the mix.
I’ve tried cutlet recipes before that add a bit of vital wheat gluten to a mix and then you just fry them but I find that they taste kind of raw, like the gluten hasn’t been cooked and it’s rubbery. So I steamed these cutlets and then pan-fried them.
One night I made them by dusting a bit of seasoned flour on them and pan-frying them. Then I doused them and the french fries and kale in a garlic-lemon-banana pepper sauce. Delicious! The other night, I put the steamed cutlets into a jerk seasoning marinade (recipe here) and made my Jamaican Vegan Feast. Amazing!
You can use the cutlets however you like. They can be patties on a bun, sliced to top a salad, grilled, fried, it’s up to you. It’s not gluten-free and people with gluten intolerance should stay away but if you just want to reduce your gluten intake, my Sorta Seitan Cutlets is another option. I’ll get back to testing V-Meat now. Enjoy!
Sorta Seitan “Chicken” Cutlets
THIS RECIPE CONTAINS GLUTEN!!!!
Makes 6 cutlets
1 “chicken” flavored bouillon cube
2 cups boiling water
1 ½ cups TVP
½ cup bread crumbs
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. paprika
1 tsp. kosher salt
½ tsp. black pepper
½ cup vital wheat gluten
Set up a large pot of boiling water with a steamer insert. Dissolve the bouillon cube into the boiling water and let the broth cool. In a large bowl, combine the TVP, bread crumbs and seasonings. Add 1 ½ cups of water and mix until all the liquid is absorbed. Add ½ cup of vital wheat gluten and ¼ cup more water. Mix well until you have a dough.
Separate the dough into 6 equal portions. Shape each piece into a cutlet. Loosely wrap each cutlet in foil. Place the foil-wrapped cutlets in the steamer and steam for 15 minutes. Remove them from the steamer and allow them to cool enough so you can work with them. Marinate and/or cook them according to whatever recipe you are making. You can also keep them in the fridge, wrapped in foil, until ready to use.
The “V” Word: Say it. Eat it. Live it.
Just made this recipe, I steamed the cutlets 15 minutes but they were not cooked at all they were still raw. I am wondering if I over wrapped the cutlets. What is loosely wrapped? Just fold foil over or more? I am steaming them longer hoping they will cook.
Hi Danielle, yes, loosely wrap which is just fold the foil over them and leave room since the steam makes them expand and they need room to do that. When they are done steaming, you don’t eat them that way. You still have to use them as you would seitan (season them, bread them, fry them, whatever you would do with seitan).