Seitan & gravy with a side of broccoli and rice pilaf and peas.
The gluten flour was seasoned with vegetable stock, thyme, sage, garlic powder and onion powder. I also added some soy flour and soy milk into the mix and cooked it using the "seitan o' greatness" method of wrapping in foil and baking.
After it was done, I sliced into thick slices, pan fried in canola oil and then drenched it in gravy.
aha! You have been converted to the seitan o' greatness! :p
ReplyDeleteI guess it worked for you as easily as it did for me?
I admit, I'm somewhat weirded out to see "cutlets", but I bet I'd love them if I tasted them!
Yeah, it's a great method! I don't think I wrapped it quite tight enough because I decided to make it a larger roll and some of the edges were a tad puffy.
ReplyDeleteYeah, I am all comfort food like this. It's vegan, it's tasty! :)
Heh, I removed "cutlets" in the title and post because it started to bother me too. :p
ReplyDeleteThat looks positively scrumptious. Then again so does everything!
ReplyDeleteI will definitely have to try the seitan o'greatness recipe though it's a bit too hot to be baking right now.
Thanks for the inspiration!
Remember, you're in Canada so don't use Canadian vital wheat gluten or it'll seize up, use "gluten flour". I only used the seitan o' greatness method, but not the recipe. Though Deb brought me a piece on Sunday (made with the original recipe) and it was really really tasty.
ReplyDeleteAnd I forgot to tell her it was yummy and to thank her, so I'll do it here... thanks!
Oh, good, glad you liked it!
ReplyDeleteSounds like an easily adaptable recipe too, which is always nice.
Yum, looks delicious! I used to make seitan pretty regularly by baking it in foil; I should start up again...
ReplyDeleteThat looks sooo good.
ReplyDeleteThanks ariix & mindy! It was really good. I don't think I'll ever go back to simmered seitan!
ReplyDelete