Recipe: HOMEMADE Seitan Cutlets (Easy)

Homemade Seitan Cutlets (High-Protein & Affordable)

Protein-packed, budget-friendly, and versatile — these chicken-style seitan cutlets are a meal prep staple you’ll come back to again and again.

Makes about 10 Servings | Total Cook Time ~ 90 min

Calories: 165 | Protein: 28g | Carbs: 7g | Fat: 2g

INGREDIENTS:

• 300 g (about 2 ½ cups) vital wheat gluten

• 41 g (about ⅓ cup) nutritional yeast

• 20 g (about 3 tbsp) chickpea flour

• 14 g (about 1 tbsp) chicken-style seasoning or rub

• Pinch of salt

• 1 tbsp olive oil

• 485–500 ml (about 2 cups) water, added slowly

  
  

Instructions:

1. Preheat the Oven: Set to 350°F (175°C).

2. Mix the Dry Ingredients: In a large bowl, whisk together vital wheat gluten, nutritional yeast, chickpea flour, chicken rub, and salt.

3. Add Wet Ingredients: Stir in olive oil, then slowly add the water while mixing with a spoon or your hands. The dough should come together and feel slightly springy but not sticky.

4. Knead the Dough: Transfer to a clean surface and knead for about 2 minutes until elastic. Avoid over-kneading—this can make the seitan tough.

5. Rest It: Cover the dough with a towel or plastic wrap and let it rest for 30 minutes. This allows the gluten strands to relax.

6. Shape the Seitan: Separate the dough into 10 pieces (approx. 89 grams each). Flatten slightly into cutlets or keep them as larger roasts depending on preference.

7. Bake in a Water Bath: Place the cutlets in a baking dish. Add about 1 inch of water to the pan. Cover tightly with foil. Bake for 30 minutes, then carefully flip the seitan pieces, add more water if needed, and bake another 30 minutes.

8. Finish: Remove from the oven. At this point, you can slice, cube, or leave the seitan cutlets whole. They’ll firm up slightly as they cool.

9. Serve: Enjoy plain, or dip into your favorite sauces. They’re “chicken-y” so they pair perfectly with your favorite BBQ or buffalo sauce, or even a drizzle of sugar-free maple syrup for a tasty chicken-and-waffles vibe.
   

Tips:

• For chewier seitan, knead closer to 3 minutes; for softer, stick to 1–2 minutes.

• Store leftovers in the fridge for up to 5 days, or freeze for 2–3 months.

• To boost flavor, simmer seitan in broth for 15 minutes after baking, then pan-sear for extra crisp edges.

We would love to hear from you! If you try out this recipe, please leave a comment below. Share your own experiences and any tips you might have while preparing the dish. Your feedback is valuable and can help others in the community!