Wednesday, October 14, 2009

Buffalo Steam/Baked Seitan Cutlets

Don’t ask me why but I wanted buffalo chicken lettuce wraps today for lunch and it was the only thing that would do. I decided to replace half of the liquid in the seitan cutlet recipe with hot sauce and this worked really well. The cutlets were a little spicy and crispy from the second crisp in cast iron after baking. I am definitely going to play around with this idea more in the future. These cutlets make a great substitute for buffalo chicken on salad.

Buffalo Steam/Baked Seitan Cutlets
Makes 4 cutlets

Dry Ingredients:

1 cup vital wheat gluten
1 tablespoon nutritional yeast
1/4 teaspoon garlic powder
½ teaspoon onion powder

Wet Ingredients:

½ cup Franks Hot Sauce
½ cup water

water to steam the seitan


Preheat your oven to 350 degrees.

Combine the dry ingredients and whisk to distribute them evenly. Add the wet ingredients and knead the seitan dough and form until it forms an evenly damp mass. Cut the dough into 4 pieces and with your hands form them into a patty/cutlet shape.

Heat a lightly greased heavy skillet (preferably cast iron) oven medium heat. Brown both sides of the seitan in the skillet. Add water to skillet so that it comes up the sides 1/8th of an inch. The amount you will need depends on the size of your skillet. Put the lid on the skillet or cover it with aluminum foil.

Place the pan in the oven and bake for 30 minutes. Remove the pan from the oven and remove the lid. If all the water has evaporated add enough to come 1/8th inch up the sides again. Bake for an additional 15 minutes. Allow the seitan to cool in pan before trying to remove it from the skillet. If it sticks you may need to add a little more water to loosen the seitan.

If you want the cutlets crispy put the cast iron back over medium heat and quickly cook each side until it feels crispy when you press it with your finger.

Nutritional Information:

Amount Per Serving
Calories - 129.75
Calories From Fat (6%) - 7.99

Total Fat - 0.93g
Saturated Fat - 0.13g
Cholesterol - 0mg
Sodium - 457.83mg
Potassium - 211.07mg
Total Carbohydrates - 5.57g
Fiber - 0.63g
Sugar - 0.21g
Protein - 25.37g


Using hot sauce in the wet ingredients worked really well. The cutlets were spicy and crispy. After baking I put the cast iron pan back over the heat and lightly crisped the bottom of the seitan. This made such a good substitute for buffalo chicken. I am going to try this tomorrow on a sandwich and see how it works.

In the lettuce wrap with tomato and a little Lemony Caesar Dressing the heat level was almost too subtle. However, when I had these straight they had a nice mild heat level. Next time I may increase the hot sauce by 50%. But then again, I like a lot of heat so you may want to start with the recipe above. I think these will be too spicy for most children.


  1. Your seitan always looks good. I like the idea of using Frank's in it. I love Frank's, we go through bottles of it around here.

    I must try to get organized enough to make seitan more often!

  2. Debra,

    Lettuce wraps are my favorite lunch.


    Isn't Frank's Hot Sauce the best? I rip through a lot of it here too.



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