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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
JULIE-- cutlet recipe
Bryanna
Owner/Moderator
1576 posts
Apr 28, 2006
1:17 PM
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I just revised this recipe so that you can make "pork" version or a "veal" or "turkey" version of the cutlets-- I had 2 recipes that were very similar and I merged them. I also re-wrote it to use mushroom cubes instead of ground mushrooms, and removed the method of folding the dough 6 times before cutting-- I found that this is unecessary.
BRYANNA’S SEITAN “PORK”, OR “VEAL” OR “TURKEY”, CUTLETS
(Revised April 28, 2006)
? Bryanna Clark Grogan 2006
Makes about 12 generous servings.
The entire recipe is about 1110 calories, so you can divide that by the number of cutlets you make.
This recipe makes excellent "scaloppini" (make the cutlets and then slice them into even thinner "scallops"), “schnitzel”, and stews. You can flour the stew chunks and brown them in olive oil, or oven-fry them. You can also cut up the cutlets for stir-fries.
Thoroughly machine-kneading, resting, kneading, then cooking in a slow-cooker results in a wonderful, meat-like texture. I tried kneading in a food processor—doesn’t work! I tried kneading less and resting less—doesn’t yield the same fine results. It’s worth the effort (well, you just turn on machines and watch!) to do it this way, believe me. After the second kneading, the dough is shiny and smooth and you can see the gluten strands in it.
FOR KNEADING, use an automatic bread machine or a mixer with a dough hook (I have a Bosch). You can knead by hand, too, but it’s tougher than bread dough. Actually, if you are going to knead by hand, you might want to let the gluten mixture sit for a while to soak up the liquids so that’ it’s easier to knead.
IF YOU DON’T HAVE A SLOW-COOKER, use a sturdy covered pot in a 200 degree F. oven, or, as I do, an electric skillet at 180 degrees F (I have a ceramic liner in mine, too).
**TIMING: You can make this in the morning and it will be done at night (figure about 10 hours total preparation time—most of that time you don’t even need to be around); or make before you go to bed a night and it’ll be ready in the morning.
DRY MIX:
2 c. pure gluten powder
1/2 c. Minute or instant tapioca (buy in any grocery store—unflavored)
1/2 c. instant pinto bean flakes OR flaked corn or soy OR toasted rolled oats or other flaked grain, OR TVP granules
1/4 c. soy or chickpea flour
3 T. nutritional yeast flakes
1 and 1/2 tsp. onion powder
3/4 tsp. garlic granules
freshly-ground black or white pepper to taste
WET MIX;
1 and 1/2 c. cold water
1/2 c. hot water whisked with 1 T. Marmite (or other yeast extract) OR 2 T. dark miso
3 T. ketchup
3 T. soy sauce
COOKING BROTH FOR “PORK”:
Mix in a large pot and bring to a boil, then keep at a simmer, covered:
6 and 3/4 c. HOT water
3 large mushroom bouillon cubes (or enough for 6 cups broth)
1 and 1/2 c. chopped onion (or 4 T. dried onion flakes)
3 T. ketchup
2 bay leaves
1 and 1/2 tsp. dried sage (or 1and 1/2 T. chopped fresh)
3/4 tsp. paprika
½ tsp. white pepper
COOKING BROTH FOR “VEAL” OR “TURKEY”:
Mix in a large pot and bring to a boil, then keep at a simmer, covered:
6 and 3/4 c. water
3 large mushroom bouillon cubes (enough for 6 cups broth)
1 and 1/2 c. chopped onion (or 4 T. dried onion flakes)
1/3 c. nutritional yeast flakes
3/4 tsp. EACH dried thyme and rosemary (or 3/4 T. EACH chopped fresh)
1/2 tsp. dried sage (or 1 and 1/2 tsp. chopped fresh)
Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle—two kneads with a long rest in between—use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes.
The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. Knead by stretching and patting or rolling into a thin rectangle. If the dough gets stubborn and won’t relax, just cover it and go away for about 20 minutes, and it’ll be fine.
Cut into several pieces, then flatten those pieces some more. Cut into as many pieces as you like, as thin as you like (they should double in size and thickness).
Oil or spray the inside of your slow-cooker or pot. It has to have room for the cutlets to expand. Pour the hot Cooking Broth into the bottom of the pot, then place the roast in. Slide in the cutlets. Cover tightly and simmer on LOW (180 to 200 degrees F) for 6-8 hours , turning once halfway through if you are awake.
Cool in the broth, then refrigerate well-wrapped. This recipe freezes well, too. Any leftover broth can be frozen for using again, as noted above. The “cutlets” can be cut into chunks for “nuggets”, stews, stir-fries, etc.
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"To look like a goddess, eat like a peasant." Karen Andres
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JulieH
297 posts
Apr 28, 2006
5:16 PM
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Thank you so much Bryanna! I can't wait until my mushroom cubes arrive so that I can try it. I haven't been able to find the bean flakes, do you think it will be as good with toasted oat flakes ot TVP?
Thanks again!!
Julie
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jurate
43 posts
Apr 30, 2006
12:03 PM
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Hi Bryanna --
What is the purpose of the tapioca in this recipe? Would regular, non-instant tapioca from the Asian mart work? Is there another workable substitute?
This recipe sounds delicious, but the price of instant tapioca is sky-high here!
Thanks!
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Bryanna
Owner/Moderator
1579 posts
Apr 30, 2006
6:08 PM
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The tapioca creates interesting little "pockets", almost like fat, in the seitan. Regular tapioca will not work because it is too large I don't know if it would work if you crushed or cracked it-- instant tapioca is pre-cooked and very small. It's so cheap in N. america!
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"To look like a goddess, eat like a peasant." Karen Andres
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JulieH
299 posts
May 01, 2006
6:46 AM
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Bryanna,
I haven't been able to find the bean flakes, do you think it will be as good with toasted oat flakes ot TVP?
Thanks!!
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jurate
44 posts
May 01, 2006
7:36 AM
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Thanks for the explanation, Bryanna. When I looked for instant tapioca at the market, it was about $5 for a teeny tiny box that I doubt was even a cup in volume. Am I missing something?
Jurate
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Bryanna
Owner/Moderator
1580 posts
May 01, 2006
8:35 AM
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Jurate, go to any supermarket and look in the pudding/dessert section and look for "Minute Tapioca"-- Kraft Foods makes it and so does Clubhouse. It should be WAY less than $5!
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
1583 posts
May 01, 2006
12:32 PM
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Julie-- I often use the oatmeal option.
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"To look like a goddess, eat like a peasant." Karen Andres
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Dori
376 posts
May 03, 2006
12:22 PM
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I'm trying this today using fresh chopped mushrooms in place of bean flakes, but twice the amount. I also added fresh sliced morrell (very flavorful) mushrooms into my cooking broth. My flavoring is bill's best b"fy powder in place of mushroom cubes.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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jurate
45 posts
May 03, 2006
4:42 PM
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Ugh. I just checked my local Von's market here in Southern California. An 8 oz. box of Kraft Instant Tapioca is $4.69. Can anyone recommend a brand that's more reasonably priced or even an okay substitute in this recipe?
Jurate
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JulieH
304 posts
May 03, 2006
5:05 PM
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Jurate,
Go to www.bulkfoods.com. Click on search and type in tapioca. Then scroll down the page to Minute Tapioca. Bryanna recommended this site before, and it's where I ordered my tapioca from. I also order agar powder from them. Otherwise it's pretty pricey to buy little boxes of tapioca in the grocery store.
Julie
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jurate
46 posts
May 03, 2006
6:46 PM
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Thanks, Bryanna and JulieH, for your advice. I haven't been able to find the Clubhouse brand, so I'll try the website you recommended.
Jurate
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