Cooking Instructions
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)
.
2.
In a larger bowl combine 3/4 cup of
Vegetable Broth (3/4 cup)
and
Tahini (2 Tbsp)
and whisk until smooth.
3.
Mix the dry ingredients with the wet and stir until well combined.
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.
5.
Divide the dough into 8 equal pieces.
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)
.
7.
Cook cutlets in broth and
Onion (1)
for 1 hour at 350 degrees F (180 degrees C), flipping at 45 minutes.
8.
For the breading, take three bowls. In the first bowl, add
All-Purpose Flour (1 cup)
mixed with
Ground Black Pepper (1 tsp)
.
9.
In the second bowl, add 2 eggs worth of
Egg Replacer (to taste)
mixed with
Almond Milk (to taste)
.
10.
Finally, in the third bowl, add
Breadcrumbs (1 1/2 cups)
mixed with all
All-Purpose Flour (1 Tbsp)
.
11.
Dip each seitan cutlet in the first bowl, then the second, then the third.
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.
13.
Fry the seitan a couple cutlets at a time, about 5 minutes or until they are golden brown, flipping once.
14.
Pat excess oil off each cutlet and place cutlet on a bun, topping with your favorite
Mushroom Gravy (to taste)
or sauerkraut.