Gluten Cutlets

Seitan [pronounced say-TAN] was first developed by Chinese Buddhists in the seventh century as a vegetarian alternative to meat. It was popularized in Japan cuisine when the Japanese developed the process of simmering it in soy sauce and seasonings. 

So what is it? Seitan is a wheat gluten product, which becomes surprisingly similar to the look and texture of cooked meat. Sometimes referred to as “wheat meat” or “mock meat”, seitan is a popular high protein source for vegetarians. In addition to protein, it is a good source of iron and although not fat-free, it is low in fat and carbohydrates. 

Seitan is a wonderful replacement for meat in recipes such as fajitas, chow mein or crockpot stew. I like to cut it into 1/8th-inch slices, grill it for 2 minutes on each side and then use it in sandwiches and wraps. Also great used in my grilled seitan recipe.

Ingredients: 

2 cups vital wheat gluten flour 

1 teaspoon garlic powder 

1 teaspoon ground ginger 

1 1/4 cups vegetable stock 

3 tablespoons tamari 

2 teaspoons toasted sesame oil 

4 cups water 

1 teaspoon Better Than Bouillon Vegetable Base 

1/4 cup tamari 

3-inch piece kombu 

2 tablespoons fresh ginger (grated) 

Directions: 

Combine gluten, garlic and ginger. Stir to mix. In a separate bowl, combine vegetable stock, tamari, and sesame oil. Add to gluten mixture all at once and mix vigorously with a fork. When it forms a stiff dough, knead it 10 to 15 times. Let the dough rest for about 5 minutes, then knead it a few more times. Let it rest another 15 minutes. Cut gluten into 8 cutlets. 

To make broth, use a 6-quart Dutch oven or other large pot. Combine 4 cups water with Better Than Bouillon, tamari, kombu and ginger. Bring the broth to a boil. Add 4 cutlets at a time or they will stick together. Cover and simmer in broth for 40 - 45 minutes on low heat. Remove from broth and add the other 4 cutlets. Cook in the same broth for 40 - 45 minutes. 

Once cooked and flavored this seitan or “wheat meat” may be stored in an airtight container in the refer or frozen for subsequent use. One more thing...seitan tastes way better than it looks!