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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Tender Seitan Cutlets

Allergen Notes: Contains gluten
Special Equipment: Pot with steamer insert

This recipe can be found in our cookbook Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen

Seitan is made from vital wheat gluten which is simply wheat flour that’s been washed to remove the starch. What’s left is the chewy, stretchy protein which is why seitan is sometimes called “wheat meat” by vegans. Thankfully, you can find this handy ingredient in many grocery stores today or you can order it online. These simple savory cutlets can be used anywhere chicken or veal cutlets can be used: think seitan parmesan; seitan cutlets breaded and fried on a roll with lettuce, tomato, and vegan mayo; cut into strips for fajitas; in piccata with lemon and capers...you get the idea! Economical and easy to make, you should plan on making a double-batch–they're that good!

Ingredients

 1 (15.5-ounce) can light colored beans (like chickpeas, cannellini, or pinto), drained and rinsed
 1/4 cup nutritional yeast
 3 tablespoons soy sauce
 2 tablespoons olive oil
 2 teaspoons onion powder
 2 teaspoons garlic powder
 1 cup vegetable broth
 1 ½ cups vital wheat gluten

Directions

1

Set a steamer basket over a pot of water 2 inches below the basket. Cover and bring to a simmer. Tear 4 square sheets of aluminum foil and set aside.

Mash the beans with a fork in a large bowl until crumbly and mostly broken down. Mix in the nutritional yeast, soy sauce, olive oil, onion powder, and garlic powder. Stir in the vegetable broth. Add the wheat gluten and mix together with your hands until the dough comes together. Add a little more broth or water by the tablespoon if the dough is too dry: It should be soft, smooth, and pliable. Knead the dough in the bowl for about 5 minutes until smooth. This can also be done in a food processor.

Divide the dough into fourths and press each piece of dough into an oval patty roughly 4 to 5 inches wide. Determine how thick or thin you want the cutlets. Place a cutlet on a square of aluminum foil and wrap snugly. Repeat with the remaining pieces of dough.

Transfer the foil-wrapped cutlets to the steamer basket. Cover the pot, reduce the heat to medium-low, and allow the cutlets to steam for 40 minutes. When finished, remove from the steamer, allow to cool briefly, then remove the foil. The cutlets can be used immediately or allowed to cool, wrapped in plastic wrap to store in the refrigerator or freezer. Extra cutlets will keep in the fridge for up to 5 days, and in the freezer for up to 3 months. Use in your favorite recipes that call for chicken cutlets.

Notes

Tender Seitan Cutlets
IngredientsDirections

Tender Seitan Cutlets

DifficultyEasyCook Time40 mins
YIELDS

tender seitan cutlets
INGREDIENTS

 1 (15.5-ounce) can light colored beans (like chickpeas, cannellini, or pinto), drained and rinsed
 1/4 cup nutritional yeast
 3 tablespoons soy sauce
 2 tablespoons olive oil
 2 teaspoons onion powder
 2 teaspoons garlic powder
 1 cup vegetable broth
 1 ½ cups vital wheat gluten

DIRECTIONS

1

Set a steamer basket over a pot of water 2 inches below the basket. Cover and bring to a simmer. Tear 4 square sheets of aluminum foil and set aside.

Mash the beans with a fork in a large bowl until crumbly and mostly broken down. Mix in the nutritional yeast, soy sauce, olive oil, onion powder, and garlic powder. Stir in the vegetable broth. Add the wheat gluten and mix together with your hands until the dough comes together. Add a little more broth or water by the tablespoon if the dough is too dry: It should be soft, smooth, and pliable. Knead the dough in the bowl for about 5 minutes until smooth. This can also be done in a food processor.

Divide the dough into fourths and press each piece of dough into an oval patty roughly 4 to 5 inches wide. Determine how thick or thin you want the cutlets. Place a cutlet on a square of aluminum foil and wrap snugly. Repeat with the remaining pieces of dough.

Transfer the foil-wrapped cutlets to the steamer basket. Cover the pot, reduce the heat to medium-low, and allow the cutlets to steam for 40 minutes. When finished, remove from the steamer, allow to cool briefly, then remove the foil. The cutlets can be used immediately or allowed to cool, wrapped in plastic wrap to store in the refrigerator or freezer. Extra cutlets will keep in the fridge for up to 5 days, and in the freezer for up to 3 months. Use in your favorite recipes that call for chicken cutlets.

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3 Comments

  1. Thanks for posting. I’m going to try this recipe, i have chick pea flour, will that work? I’m new to making seitan and so far it’s not been a great success! I’m going to keep trying though as I understand that it’s something you need to practice making.

    Reply

    1. Hello – I responded to you in email, but for folks who are wondering, you have to use the vital wheat gluten flour to make seitan. It’s the gluten that creates the chewy texture. Chickpea flour has no gluten (by definition, it’s gluten-free!). You can find vital wheat gluten flour at most grocery stores these days!

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