Crispy, juicy, and packed with flavor. I made this dish the other night and it was so much easier than you’d think! The homemade seitan was juicy and tender with a crispy crust, and the caramelized onions, fig mustard and cashew cheese were the perfect flavor compliments (but it would have been equally good drenched in Frank’s Buffalo Hot Sauce). The great thing about this recipe is that it’s totally customizable. Want to throw sauteed mushrooms into the mix? Go for it. Diced asparagus into the seitan? Hell yes. Here’s how to make it as seen above:
WHAT YOU’LL NEED (serves 2):
- 2 cups vital wheat gluten
- 2 Tbs nutritional yeast
- 1 Tbs mixed seasoning like Herbes de Provence (savory, thyme, basil, sage, etc)
- 1 Tbs Almond butter
- 1 Tbs Tahini (or Goddess Dressing)
- 1 cup water or veg broth
- 1 Tbs/cube bullion
- 3 tsp salt
- 1 tsp black pepper
- 1 large onion
- 3 cloves garlic
- 1 cup cornmeal
- 1/2 cup hemp seeds
- 1/2 cup prepared egg-replacer (I used Energie) or tapioca +water
- Oil for sauteing
- Fig Mustard as condiment
- Cashew Cream Cheese as condiment (I use Dr. Cow)
- Chop the onion and garlic, and begin to saute over medium heat.
- Meanwhile, in a mixing bowl combine the gluten, yeast, seasoning, almond butter, tahini, 2 tsp of the salt, pepper and water or broth.
- Using a fork, press the almond butter, tahini and gluten in long stroking motions to create the best seitan texture. A ball of dough should form. If it is too wet, add more gluten. Form into a long, baguette shape.
- In a pot, bring water with bullion to a boil and add the raw seitan. Let simmer for about 15 minutes, occasionally turning over for an even boil and to make sure no sticking to the pot is occurring.
- Meanwhile, place the cornmeal, remaining salt and hemp seed in one shallow bowl, and the egg-replacer in another and set aside for later.
- By now the ions and garlic should be caramelized and golden. Remove from heat.
- Remove from boiling water, and when slightly cooled, cut into desired cutlets or filets.
- Bring a large pan to medium-high heat with some oil for sauteing.
- Dip the cutlets into the egg-replacer, then the cornmeal-hemp seed until full covered and proceed to saute each side until golden brown. Fit as many pieces as you can into the pan. Repeat until finished.
- Serve hot, topped with onions and along with condiments.