Showing posts with label vegan cutlets. Show all posts
Showing posts with label vegan cutlets. Show all posts
Friday, June 1, 2018
EASY, VERSATILE OAT & OKARA-OR-BEAN-ENHANCED SEITAN CUTLETS
So that will be my next experiment, maybe with the addition of some different or additional seasonings. If it turns out well, I'll post about it, for sure.
Enough said-- here's the recipe!
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| Cutlets ready to cook, or to cut up for stews or stir-fries |
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| Cutlet coated with Seasoned Flour, browned in a little oil and served with vegan gravy and sauteed mushrooms and onion |
BRYANNA'S EASY, VERSATILE OAT & OKARA-OR-BEAN-ENHANCED SEITAN CUTLETS (Updated on Sept. 15, 2018)
Servings: 9
Yield: Makes 9/ 4 oz cutlets, or 36 oz. of seitan in total
I usually make 3 times this recipe (makes 27 cutlets-- see below for 3 x the recipe) and freeze them. They can be used as cutlets for a quick meal, or they can be cut into chunks for stews, or into slices for stir-fries and sautéed dishes, etc.
Dry Mix:
1 1/2 cups vital wheat gluten
3/4 cup quick oats
1/4 cup nutritional yeast flakes
1 tsp onion powder
1 tsp garlic granules or powder
1/2 tsp dried thyme or sage (or a mixture)
Wet Mix:
1 3/4 cups water
1 Tbs vegan broth powder (use a tasty one)
2 Tbs soy sauce or tamari
1 Tbs olive oil
1 cup cooked or canned (rinsed and well-drained) white beans OR fresh (or thawed frozen) okara (pulp from making soymilk or tofu)
NOTE: you could use other types of beans, if you wish.
Cooking Broth:
2 1/4 cups water
4 tsp mushroom powder
NOTE: I grind dry, stemmed Chinese black mushrooms or shiitake mushrooms in a dry blender to make the powder.
4 tsp tasty vegan broth powder
4 tsp soy sauce or tamari
4 tsp minced garlic
1 Tbs ketchup (can be an organic brand)
1 Tbs olive oil or dark sesame oil (or a mixture)
1 tsp onion powder
1/2 Tbs dried sage
1/2 tsp paprika
Mix the Dry Mix ingredients together in a medium-sized bowl.
Mix the Wet Mix ingredients together in a pitcher. Pour into the Dry Mix and combine with a spoon. Knead for a few minutes by hand, or for about 5 minutes with the dough mixer attachment of your stand mixer, until a cohesive dough results. Cover and let it rest for 30 minutes.
In the meantime, mix your Broth ingredients in a large pot and bring to a boil. Turn the heat off and cover.
Remove the dough from the bowl and flatten it out into a more-or-less even rectangle. Cut with a bench knife/dough scraper or a knife into 9 fairly even chunks.
It's preferable to weigh the chunks, so, if you have a kitchen scale, use that to make 4 oz. chunks. If there is any dough left over after weighing, divide it evenly between the chunks and knead it in.
To form the cutlets, pat out each chunk on a silicone mat or clean counter (dampen your hands with water) until you have a fairly thin rectangle. Fold it in half one way and in half the other way. Pat it again to make a cutlet about 1/4" thick. It doesn't have to be an even shape, but even thickness is preferable.
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| On the left is the cutlet before folding; on the right is after folding and patting out again. |
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| Simmered cutlets |
Bring the Broth to a boil and slip the cutlets into the Broth one at a time. It's okay if they overlap a bit and if you have more than one layer. Turn the heat down to Low, cover and simmer for 30 minutes. Turn off the heat, uncover and let it cool for a bit.
Carefully remove from the pot-- you may have to use a small spatula or table knife to gently pry some of them apart.
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| Finished cutlets |
These will keep for about a week in the refrigerator, or for several months in the freezer.
To cook and serve the cutlets:
You can coat the fresh or thawed-out cutlets in Seasoned Flour (see below for recipe) OR panko (Japanese dried breadcrumbs) and sauté in a little oil in a heavy frying pan until golden and crunchy on both sides, OR coat with Seasoned Flour, then dip in soy or hemp milk that has been curdled to thicken by adding a bit of lemon juice (so that it's like buttermilk), then coated with whole grain dried breadcrumbs, such as panko breadcrumbs. Shallow-fry in a frying pan until golden and crunchy, or air-fry. Serve either way with a sauce of your liking, or plain with your favorite accompaniment.
The cutlets can also be cut into chunks and sautéed briefly to use in a stew. They can also be cut into slices for stir-fries, or into thinner pieces (cut horizontally) for scallopine, sautéed and cooked in a sauce.
Nutrition Facts
Nutrition (per cutlet): 158 calories, 21 calories from fat, 2.5g total fat, 0mg cholesterol, 366.9mg sodium, 261.3mg potassium, 15.1g carbohydrates, 3g fiber, 1g sugar, 20.5g protein, 4.2 points.
ADDITIONAL INFO:
FOR 3 TIMES THE RECIPE (108 OZ. OR 27/ 4 OZ CUTLETS):
Dry Mix:
2 1/4 cups quick oats
3/4 cup nutritional yeast flakes
1 Tbs. onion powder
1 Tbs. garlic granules or powder
1/2 Tbs. dried thyme or sage (or a mixture)
Wet Mix:
5 1/4 cups water
3/4 cup nutritional yeast flakes
1 Tbs. onion powder
1 Tbs. garlic granules or powder
1/2 Tbs. dried thyme or sage (or a mixture)
Wet Mix:
5 1/4 cups water
3 Tbs. vegan broth powder (use a tasty one)
6 Tbsp. soy sauce or tamari
3 Tbsp. olive oil
3 cups cooked or canned (rinsed and well-drained) white beans, OR fresh (or thawed frozen) okara (pulp from making soymilk or tofu)
NOTE: You could use other types of beans, if you wish.
Cooking Broth:
7 cups water
1/4 cup mushroom powder
NOTE: I grind dry, stemmed Chinese black mushrooms or shiitake mushrooms in a dry blender to make the powder.
1/4 cup tasty vegan broth powder
1/4 cup soy sauce or tamari
1/4 cup minced garlic
3 Tbsp. ketchup (can be an organic brand)
3 Tbsp. olive oil or dark sesame oil (or a mixture)
1 Tbsp. onion powder
1/2 Tbsp. dried sage
3/4-1 tsp. paprika
Proceed as directed in main recipe (use a large bowl), making 27/ 4 oz. cutlets. Cook in 2 large pots, each with a metal rack at the bottom of the pot.
SEASONED FLOUR FOR DREDGING CUTLETS IF THEY ARE PLAIN, UN-COATED:
(This mixture is also useful for coating tofu, tempeh and seitan before pan-frying or broiling.)
2 cups whole wheat flour
1/4 cup nutritional yeast flakes
1 tsp salt
1 tsp onion powder
OPTIONAL:
1 tsp garlic granules or powder
1 tsp paprika or smoked paprika
Mix well and store in a tightly-covered container in your pantry.
Enjoy!
Monday, November 3, 2014
VEGAN "SCALOPPINE", MY GO-TO QUICK MEAL, THIS TIME "AL LIMONE"
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Vegan Scaloppine al Limone ( made with "Breast of Tofu") with Chanterelle Mushrooms on a bed of orzo pasta, with roasted asparagus
Scaloppine is the term used for very thin
Italian-style cutlets (or "scallops" or "medallions"), quickly prepared with a savory sauce. My vegan version of this Italian favorite is made with thin seitan cutlets, commercial vegan cutlets, or my Breast of Tofu Crispy Slices, which I usually have marinating in my refrgerator for quick meals.
Scaloppine
are sauced in a number of ways, and no doubt you will make up a few of your
own once you get the hang of it. (This
is one of the most successful vegetarian dishes to serve to omnivores, by the
way.) You are limited only by your taste, your pantry and your imagination.
This type of dish is actually one of my favorite "go-to" dishes for occasions when I have to make a really quick meal (start-to-finish in 20 minutes or less). My husband likes orzo, so I usually put some on to cook first. (I cook it like rice-- 1 cup orzo to 2 cups salted water or broth; add herbs if you like.) It takes about 20 minutes to cook. Crusty bread is a ready-made and traditional accompaniment, too. Add a salad or some quick-cooked greens. Quick as it is, it's good enough for company-- really!
The Method: I brown and crisp the "B of T"(Breast of Tofu) or the cutlets and set them aside, and then make a quick sauce with some wine (sherry, vermouth, Marsala, port, white or red wine) and broth and whatever interesting ingredients I have around. That could include bell peppers, artichoke hearts, sun-dried tomatoes, olives, fresh or canned tomatoes, onions, leeks, a variety of herbs, both dried and fresh, miso (my vegan equivalent of anchovies or anchovy paste, which is often used as an umami flavoring agent in Italian cooking), a tiny bit of chopped vegan "bacon" or "ham", unsweetened vegan creamer, ... even fruits like sliced apples or pears.
In this recipe, lemon is the primary flavoring and chanterelle mushrooms (which we can pick on our local walks at this time of the year) take the starring roll in this version of the dish. Whatever you use in your recipe, follow the same method of cooking as in this recipe and it's hard to go wrong!
BRYANNA'S VEGAN SCALOPPINE AL LIMONE
(WITH CHANTERELLE MUSHROOMS)
Serves 4
This is adapted from a recipe in my book "Nonna's Italian Kitchen". If you prefer, use 4 commercial or homemade vegan cutlets, floured or breaded and crisped in a little olive oil, instead of the tofu.
1/2 recipe Breast of Tofu, Crispy Slices, made ahead and set aside (or alternate, see above)
1-2 T. extra-virgin olive oil
3 cloves garlic, minced
1 T. minced fresh rosemary (or 1 tsp. dried)
2 cups sliced chanterelle mushrooms (or use any type of mushroom you have available)
1/2 c. dry white wine (can be dealcoholized) or dry white vermouth
1 c. vegetarian broth
grated zest of 1 lemon (preferably organic)
1-2 T. fresh lemon juice
freshly ground pepper
In a heavy non-stick, cast iron or hard-anodized skillet, heat the olive
oil over medium-high heat. Add the garlic and rosemary and stir-fry for
a minute. Raise the heat to High and add the mushrooms. Sauté until the mushrooms exude their liquid and then evaporate most of the liquid. Add the wine and reduce the liquid by half. Add the pre-cooked crispy slices of Breast of Tofu (or alternate) to the pan. Add the broth and lemon zest.
Bubble the sauce over high heat until a nice sauce forms. Add the lemon juice and pepper to
taste. Serve immediately. In
Enjoy!
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Monday, September 15, 2014
CRISPY VEGAN CUTLETS WITH ROASTED TOMATOES
The tomatoes are coming in fast and furiously, from our garden and from the gardens of friends. We have big ones and little ones, red ones and yellow ones. We're eating them on salads, in sandwiches and many other dishes, but it's hard to keep up. Yesterday, I slow-roasted a small tray of tomatoes of various sizes and varieties and knew I could do something with them for dinner that night.
If you've never slow-roasted tomatoes, cut them in half horizontally if round, lengthwise if the long paste type. Cover your rimmed baking sheet with foil and then with baking parchment. Lay the tomato halves cut-side-up and sprinkle with olive oil and a little salt and unbleached sugar. Bake at 250-300 degrees F for about 3 hours. The paste tomatoes get a bit chewy, and the ripe eating tomatoes get a bit more juicy-- I had to cook the juicy ones for another 45 minutes or so at 350 degrees F. Use right away on pasta or crusty bread or in a grain salad, or refrigerate.
For our dinner, I coated 2 of my homemade "chikn" cutlets (recipe in my book World Vegan Feast, but you could also use these new cutlets on this blog post) with whole wheat flour, dipped them in a mixture of nondairy milk with vegan sour cream whisked in to thicken it, and then coated them all over with panko (crisp Japanese breadcrumbs) mixed with Go Veggie or Follow Your Heart/EarthIsland vegan Parmesan. (You can use any vegan cutlet you like, homemade or commercial; you can use soy, hemp or nut milk curdled with a little lemon juice for the wet mixture, if you like; and you could use GF bread or cereal crumbs instead of panko, and any vegan parmesan sub you like.)
You could pan-fry these in a little olive oil, or brown them in a 400 degree F oven, turning once, but I browned them under my oven's broiler, about 6 inches below the heat source, just spraying with a little oil from a pump-sprayer.
For the tomato topping, I drizzled about half of the roasted tomatoes with about 1/2 tablespoon balsamic vinegar and mixed in some chopped fresh basil. I heated the tomatoes gently in the microwave and spooned them over the hot crispy cutlets, serving immediately.
Simple, but DELICIOUS!
Enjoy!
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