Tuesday, December 22, 2009
Porky Seitan Cutlets
Since my friend Sue and I decided our 2010 challenge was to veganize and make healthy “ad hoc at home” I knew I needed a seitan recipe that was reminiscent of pork. This recipe was a little more difficult than the more mild chicken or robust beef seitan substitutes. I wanted the “fatty” mouthy feel to this seitan but without the fat. Again I turned to adding cooked onions to the wet ingredients for that unctuous feel. I knew I wanted a mild flavor cutlet but without it being bland. We think this is nice substitute for pork. I am not going to lie, it isn’t going to fool a meat eater into thinking it is pork, but it is good and the texture is nice without having added oil. Here is what I did.
Porky Seitan Cutlets
Makes 8 cutlets
1 yellow onion, peeled and minced (approximately 1 cup)
2 cloves garlic, peeled and minced
½ cup water
2 teaspoons tomato paste
¼ teaspoon marmite
1 tablespoon Worcestershire sauce
½ teaspoon salt, or to taste
enough water to make 2 cups
2 cups fresh whole wheat bread crumbs
2 cups vital wheat gluten
Preheat the oven to 350 degrees.
Water sauté the onions and garlic until completely soft. Place onions, garlic and any remaining liquid in your blender with the tomato paste, marmite, Worcestershire, salt and enough water to make 2 cups. Puree the mixture until completely smooth.
Pour the wet ingredients over the breadcrumbs and stir to combine. Allow this mixture to sit undisturbed until the breadcrumbs are completely soft. Now add the vital wheat gluten and knead to combine the ingredients. All the dry ingredients should be incorporated into the wet mixture. If any of the gluten remains dry you will need to add a little more liquid.
Form the seitan dough into a mass and cut it into eight roughly equal balls. Form each ball into a flat patty shape.
Heat a lightly oiled heavy bottom skillet over med high heat (I use cast iron). Cook the cutlets on each side until they release easily on their own. Move the seared cutlets to a waiting half sheet pan. Don’t crowd the pan as the cutlets will expand a little as they cook. I cook no more than three cutlets in the skillet at one time.
Add ½ cup water to the half sheet pan and bake the cutlets for 20 minutes. Remove the pan from the oven and add another ½ cup of water to the pan and place it back in the oven. I rotate the pan to make certain the cutlets cook evenly. Bake for another 20 minutes. When you are finished baking the water should have been absorbed or evaporated.
Use the cutlets in any omni recipe that calls for pork.
Amount Per Serving
Calories - 200.31
Calories From Fat (11%) - 21.25
Total Fat - 2.38g
Saturated Fat - 0.36g
Cholesterol - 0mg
Sodium - 322.23mg
Potassium - 159.68mg
Total Carbohydrates - 17.82g
Fiber - 2.36g
Sugar - 2.54g
Protein - 27.3g
The nutritional numbers above assume that the cutlets absorb ½ tablespoon of canola oil when they are seared. This is probably overstating the fat, but as usual I prefer to be conservative and overstate rather than underestimate the fat.
I have served these as cutlets with BBQ sauce and sliced them and included them in a veggie lo mein. The cutlets worked in both applications.
My husband was asking me the other day what “faux meat” I am going to try to make next and I think it is going to be Mortadella. Being part Italian I have an affinity for Italian cold cuts, and Mortadella has always been my favorite. Those experiments will start after Christmas. I don’t know how difficult this will be, but I love a good challenge so I am looking forward to it.
Additionally the hubby wants me to come up with a vegan pepperoni recipe so that is also on the horizon. If there is anything else you want me to work on please let me know.
This is going to be my last post for tonight. I will be back tomorrow with a recipe or two. Have a great evening.