Go Back
+ servings
how to make vegan meat cutlets
Print Recipe
5 from 3 votes

How to make vegan meat cutlets

Vegan meat cutlets are the perfect meat replacement for health and environment conscious eaters. Our homemade vegan meat is easy to make, tender, but with a good meaty bite to it. It has no bad fats, or cholesterol, and it can be cooked in your favourite way, just like regular meat cutlets.
Prep Time30 mins
Cook Time40 mins
Resting time8 hrs
Total Time9 hrs 10 mins
Course: Main Course
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 8 cutlets
Calories: 152kcal
Author: Nico


  • Blender
  • Rolling pin



  • 4 liters water
  • 4 bay leaves
  • tbsp vegetable bouillon

Wet ingredients

  • 240 g water
  • 100 g firm tofu
  • 3 tbsp soy sauce
  • 2 tbsp olive oil
  • clove garlic
  • ¼ onion
  • 1 tsp black pepper
  • 2 tsp sea salt

Dry ingredients

  • 225 g vital wheat gluten



  • In a large pot, add water, bay leaves, and vegetable bouillon. Bring to a boil, then let simmer throughout this recipe.
  • Preheat the oven to 180°C / 356°F. Line a baking rack with parchment paper and set it aside.

Make the meat

  • In a food processor, add all wet ingredients and blend until liquid.
  • Pour the liquid into a large bowl, add the vital wheat gluten and with the help of a sturdy spatula mix until you have a dough ball.
  • Transfer the dough on a work surface and knead by hand for 5 minutes. If the dough is too sticky, add some wheat gluten. By the end, you should get an elastic dough that is hard to tear apart.
  • Cut the dough into 8 pieces. Flatten each piece of dough on the work surface with the help of a rolling pin. Dust with some flour if the dough is too sticky. Reach a thickness of about 0.5 cm / 0.2 inches.
    TIP: wheat gluten dough is very elastic and hard to flatten. To make the process easier, flatten the pieces of dough a first time, then wait 5 minutes, then flatten them a second time. You'll get thinner and larger cutlets this way.
  • Put the cutlets onto the baking rack with parchment paper, then bake for 20 minutes at 180°C / 356°F.
  • Take the cutlets out of the oven. Bring the broth to a boil and gently lower the cutlets in. Let the cutlets simmer in the broth for 20 minutes.
    TIP: if the cutlets float on the surface of the broth, occasionally turn them and push them down again to ensure even cooking.
  • Turn the heat off and let the cutlets cool down in the broth for about 1 hour. Transfer the cutlets in a large container (or several small containers), cover in broth, and let rest in the fridge for a minimum of 8 hours and up to 6 days.
  • Now you can cook the cutlets as you prefer. We recommend following our Italian Lemon Scaloppini, Italian Mushroom Scaloppini and Milan-Style Schnitzel recipes.



Calories: 152kcal | Carbohydrates: 5g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Potassium: 47mg | Dietary Fiber: 1g | Sugar: 1g | Vitamin B6: 1mg | Vitamin C: 1mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 72mg | Folate: 2µg | Iron: 2mg | Manganese: 1mg | Magnesium: 15mg | Zinc: 1mg