Recipe Index

Seitan Coriander Cutlets

Makes 4 large cutlets, enough for 2 entree recipes

This is my go-to seitan for Middle Eastern, African and some Indian and Mediterranean recipes. It’s mild and chewy, with just a hint of seasoning and well suited for marinating. While you can steam it like 5 Spice seitan, baking gives it the ideal texture for stews and grilling.

1 1/2 cups cold vegetable broth

2 cloves garlic, peeled, pressed or grated with a microplane grater

3 Tablespoons mild soy sauce

2 Tablespoons olive oil oil

3 tablespoons tomato paste

1 3/4 cups vital wheat gluten flour (one 10 ounce package)

1/4 cup nutritional yeast

¼ cup chickpea flour

1 teaspoon ground coriander

½ teaspoon ground cumin

1. Preheat oven to 350 degrees. In a one quart measuring cup or bowl whisk together vegetable broth, grated garlic, soy sauce, olive oil and tomato paste. In a separate bowl stir together vital wheat gluten, nutritional yeast, chickpea flour, coriander, and cumin. Form a well in the center and pour in the broth mixture.

2. Use a wooden spoon or rubber spatula to stir the ingredients together; a moist dough will form rapidly as the flour absorbs the broth. When all of the broth as been absorbed use both hand to fold the dough in a kneading motion for 5 minutes. For best texture results try to knead the dough in one direction, using a folding and pressing motion with your palms pushing the dough in the same direction. Let the dough rest for 10 minutes, then slice into four equal pieces.

3. Tear off four pieces of foil about 12 inches wide. Spray the dull side of each piece of foil lightly with olive oil or canola oil cooking spray. Shape a piece of dough into an oval shape on the oiled side of the foil and pat it down to a thickness of about 3/4 of an inch. Bring the two opposite edges of the foil together and tightly fold over the top by 1/2 inch to form a small tent over the dough. Fold the remaining opposite sides down flat to seal the package. It’s important to leave some space in the foil; during baking the seitan will expand and if the foil pouch is too tight, it might burst through the foil!

4. Place the foil packages side by side directly on a baking rack positioned in the center of the oven. Bake for 26-28 minutes; seitan should be firm to the touch. Remove from the oven, don’t unwrap and let cool on the kitchen counter for 30 minutes before using. Even better, chill the seitan overnight before slicing. Store in a tightly covered container in the refrigerator for up to a week.