Ingredients
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For the Herbed Seitan Cutlets
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1 cup vital wheat gluten vital wheat gluten1 cup vital wheat gluten
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1/4 cup chickpea flour chickpea flour1/4 cup chickpea flour
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1/4 cup nutritional yeast nutritional yeast1/4 cup nutritional yeast
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1 tbsp Italian herb blend italian herb blend1 tbsp Italian herb blend
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1 tsp garlic powder garlic powder1 tsp garlic powder
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1 tsp onion powder onion powder1 tsp onion powder
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3/4 cup vegetable broth vegetable broth3/4 cup vegetable broth
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1 tbsp olive oil olive oil1 tbsp olive oil
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1 tbsp soy sauce or tamari soy sauce1 tbsp soy sauce or tamari
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For the Marsala Mushroom Sauce
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2 tbsp olive oil olive oil2 tbsp olive oil
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1 small yellow onion, finely chopped yellow onion1 small yellow onion, finely chopped
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3 cloves garlic, minced garlic3 cloves garlic, minced
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8 oz cremini mushrooms, sliced cremini mushrooms8 oz cremini mushrooms, sliced
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3/4 cup dry Marsala wine marsala wine3/4 cup dry Marsala wine
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1 cup vegetable broth vegetable broth1 cup vegetable broth
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1 tbsp tomato paste tomato paste1 tbsp tomato paste
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1 tsp dried thyme dried thyme1 tsp dried thyme
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1 tbsp cornstarch (optional, for thickening) cornstarch1 tbsp cornstarch (optional, for thickening)
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2 tbsp chopped fresh parsley fresh parsley2 tbsp chopped fresh parsley
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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For Serving (optional)
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Cooked pasta or creamy polenta polentaCooked pasta or creamy polenta
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Lemon wedges lemon wedgesLemon wedges
Directions
Follow the step-by-step instructions to make herbed seitan cutlets, prepare the Marsala mushroom sauce, and combine both for a hearty Italian-inspired vegan entrée. Marsala wine is typically vegan, but double-check brands if strict. For gluten-free, substitute seitan with a chickpea or lentil patty base.
Steps
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1
Done
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Prepare the Herbed Seitan Cutlets: |
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2
Done
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In a mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, Italian herb blend, garlic powder, and onion powder. |
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3
Done
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In a separate bowl, whisk together the vegetable broth, olive oil, and soy sauce. |
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4
Done
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Pour the wet ingredients into the dry and stir until a dough forms. Knead for 1-2 minutes until elastic. |
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5
Done
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Divide the dough into 4 pieces and flatten each into a cutlet shape. |
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6
Done
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Steam the cutlets for 25 minutes. Let cool slightly. |
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7
Done
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Pan-Sear the Cutlets: |
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8
Done
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Heat 1 tbsp olive oil in a skillet over medium heat. Sear the cutlets for 2-3 minutes per side until golden. Remove and set aside. |
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9
Done
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Make the Marsala Mushroom Sauce: |
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10
Done
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In the same skillet, add another 1 tbsp olive oil. Sauté the onion for 2 minutes, then add garlic and cook 1 minute. |
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11
Done
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Add mushrooms and cook until softened and browned, about 5 minutes. |
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12
Done
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Pour in the Marsala wine and simmer for 2-3 minutes to reduce slightly. |
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13
Done
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Add vegetable broth, tomato paste, dried thyme, salt, and black pepper. Simmer for 5 minutes. |
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14
Done
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If you prefer a thicker sauce, dissolve cornstarch in 2 tbsp water, then stir into the sauce and simmer until thickened. |
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15
Done
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Combine and Finish: |
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16
Done
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Return cutlets to the skillet, spoon sauce over, and simmer for 2-3 minutes to heat through. |
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17
Done
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Sprinkle with fresh parsley and a squeeze of lemon if desired. |
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18
Done
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Serve hot over creamy polenta or pasta. |
