step 1
In a mixing bowl, mix together Vital Wheat Gluten (1 cup), Nutritional Yeast (2 Tbsp), Onion Powder (1 tsp), Salt (1/2 tsp), and Poultry Seasoning (1/2 tsp).
step 2
In a larger bowl combine 3/4 cup of Vegetable Broth (3/4 cup) and Tahini (2 Tbsp) and whisk until smooth.
step 3
Mix the dry ingredients with the wet and stir until well combined.
step 4
Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
step 5
Divide the dough into 8 equal pieces.
step 6
Roll each piece of dough until it is a half-inch cutlet and then place in casserole dish, covering them with remaining 2 cups of Vegetable Broth (2 cups).
step 7
Cook cutlets in broth and Onion (1) for 1 hour at 350 degrees F (180 degrees C), flipping at 45 minutes.
step 8
For the breading, take three bowls. In the first bowl, add All-Purpose Flour (1 cup) mixed with Ground Black Pepper (1 tsp).
step 9
In the second bowl, add 2 eggs worth of Egg Replacer (to taste) mixed with Almond Milk (to taste).
step 10
Finally, in the third bowl, add Breadcrumbs (1 1/2 cups)mixed with all All-Purpose Flour (1 Tbsp).
step 11
Dip each seitan cutlet in the first bowl, then the second, then the third.
step 12
In a large, heavy-bottomed frying pan, heat half an inch to an inch of Coconut Oil (as needed). There should be enough oil to cover the cutlets completely.
step 13
Fry the seitan a couple cutlets at a time, about 5 minutes or until they are golden brown, flipping once.
step 14
Pat excess oil off each cutlet and place cutlet on a bun, topping with your favorite Mushroom Gravy (to taste) or sauerkraut.
