This recipe comes from Miyoko Schinner's cookbook, the Homemade Vegan Pantry. This has quickly become a favorite of mine, for making pantry staples. Earlier this year I made a commitment to reduce the amount of packaged products I buy, and making more things from scratch is an easy way to do that.
A quick intro into seitan - yes, it does sort of look like, well, poo. Especially when you make it shaped like sausage. Here, it semi-looks like food. That said, it is tasty! It's what Tofurky and many mock meats you'll find at the deli or restaurant are made of. It's primarily made from wheat gluten, the protein that holds breads together. That said, it is not gluten free. Not even close. When prepared well, seitan makes a great substitute for many meats. This recipe creates over a dozen "unchicken breasts." So it does take some time, but it's worth it! You can keep a few in the fridge and freeze the rest for later. I've provided step by step photos of the recipe so you can follow along at home! If you've never cooked with wheat gluten before, it really does hold together impressively, so you don't need to worry about it losing its shape. My best tip for this recipe is to make sure you have a really big pan for cooking the cutlets. I've also found that my water never evaporates, so I would reduce it by about a cup, and rotate the cutlets during the boiling process. Below is a sandwich that shows why this is all worth it! French bread, pesto, nice tomato slices, lettuce, and a cutlet!
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