2½tablespoonsextra virgin olive oil1 for the mushrooms, 1½ for the cutlets
2clovesgarlic
1pound(500grams)mushrooms
2tablespoonsparsleychopped
½teaspoonsaltand pepper to taste
½cup(120grams)dry white wineor 2 tablespoons lemon juice
¾cup(180grams)vegetable broth
BASIC SEITAN RECIPE
Preheat the oven to 350°F or 180°C. Line a baking tray with parchment paper.To a blender, add 3½ ounces tofu, 1 cup water, 3 tablespoons soy sauce, 2 tablespoons olive oil, 1 clove garlic, ¼ onion, 2 teaspoons salt, and ½ teaspoon black pepper.
Pour the liquid into a large bowl, add 1½ cups vital wheat gluten, and mix with a wooden spoon until combined.
Transfer seitan dough onto a clean surface and knead for 5 minutes.If the dough is too sticky, add some vital wheat gluten flour. You should get an elastic, compact dough that’s hard to tear apart.
Slice the dough into 8 pieces.
Flatten each piece with a rolling pin and arrange it on the prepared baking tray.Dust with flour if the dough is too sticky. Reach your desired thickness. We like our seitan meat relatively thin at about 1/4 inch or 0.6 cm in height.Tip: Wheat gluten dough is very elastic and hard to flatten, but that’s normal. To make the process easier, flatten the pieces of dough a first time, wait 5 minutes to let the gluten relax, then flatten them a second time. You’ll get thinner and larger cutlets this way.
Bake for 20 minutes at 350°F or 180°C.
In the meantime, bring 4 cups vegetable broth to a boil in a large pot.Add the baked seitan to the boiling broth, lower the heat, and simmer for 20 minutes.
Turn the heat off and let the seitan cool down in the broth for about 1 hour.Transfer the cutlets to a large container (or several small containers), cover them in broth, and let rest in the fridge for at least 8 hours and up to 6 days.You can also freeze the cutlets without the broth for up to 3 months after the 8-hour rest in the fridge, which is essential for infusing the seitan with flavor.
Cook the seitan as you prefer, as if it were chicken cutlets. You can chop it up with scissors and use it in stir-fries or pan-fry the cutlets with some oil and your favorite sauce.
SERVING SUGGESTION
Take 4 cutlets seitan from their marinating broth, then coat them with 4 tablespoons all-purpose flour
Heat 1 tablespoon extra virgin olive oil in a large skillet. Add 2 cloves garlic (crushed) and 1 pound mushrooms (chopped) and sauté on medium-high heat for about 5 minutes or until they lose most of their water.Season with ½ teaspoon salt, ⅛ teaspoon black pepper, and 2 tablespoons parsley. Set aside in a bowl.
In the same pan, heat 1½ tablespoons olive oil, add the seitan cutlets and cook them on each side for about 1.5 minutes or until golden.Season each side with a pinch of salt and black pepper. Then, add ½ cup dry white wine, let it evaporate, then add ¾ cup vegetable broth.
Add sautéed mushrooms and cook for another 2 minutes, turning the seitan once or twice until the broth is reduced into a creamy sauce.Plate and sprinkle with parsley before serving.