step 1
In a mixing bowl, whisk together Vital Wheat Gluten (1 cup), Nutritional Yeast (2 Tbsp), Garlic Powder (2 tsp), Onion Powder (1 tsp), Salt (2 tsp), and Poultry Seasoning (as needed).
step 2
In another bowl or stand mixer, whisk together, combine Vegetable Broth (3/4 cup) and Tahini (3 Tbsp), until smooth.
step 3
Mix the dry ingredients with the wet in the stand mixer until well combined. I like to use the paddle attachment.
step 4
Knead the dough until it is elastic but not dry, about 15-20 minutes, I like to use the dough hook for this. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
step 5
Preheat oven to 350 degrees F (180 degrees C).
step 6
Let the dough rest for 5 minutes in the stand mixer.
step 7
Divide the dough into eight equal pieces.
step 8
Using a rolling pin, roll each piece of dough until it is about ½-inch thick, and then place them into a deep casserole dish.
step 9
Add 2-3 cups of vegetable broth, covering the cutlets completely. Cover the casserole dish with foil.
step 10
Bake for 1 hour at 350 degrees F (180 degrees C), flipping at 45 minutes. Alternatively, you can simmer the cutlets on the stove in broth for 45 minutes.
step 11
Remove that dish, uncover, and allow the cutlets to cool in the broth for roughly 15 minutes.
step 12
In a large pan or pot heat about 1-inch of Frying Oil (as needed) to 325-350 degrees F (160-180 degrees C), and a wire cooling rack placed on top of a lipped baking sheet.
step 13
Prepare your breading station. In a shallow dish or bowl, whisk together All-Purpose Flour (1 cup) and Ground Black Pepper (1 tsp). In a second dish, prepare your Egg Replacer (as needed) mixture. In a third dish, whisk together Breadcrumbs (1 1/2 cups) and 1 Tbsp flour.
step 14
One at a time, cover each cutlet in the flour and black pepper mixture, then the egg replacer, and then the breading and flour mixture. Fry immediately.
step 15
Fry the seitan until golden brown, about 3-5 minutes, flipping once.
step 16
Place onto the cooling rack to allow excess oil to drip.
step 17
Serve immediately with a slice of lemon and parsley, gravy of choice, alongside German spaetzle noodles, roasted veggies, or a fresh green salad.
