Replace chicken and veal with a more compassionate choice: seitan cutlets. Easy and economical, these tender seitan cutlets will be your new favorite meal!
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.