Seitan Chicken-Style Cutlets with Gravy

Seitan Chicken-Style Cutlets with Gravy,
pictured with Boiled Red Potatoes and
Blackened Brussels Sprouts

The great thing about seitan is that it's a hearty meal that requires no planning or shopping, just staples that are already in my kitchen cabinets.

Serves 8; makes 3 pounds seitan

SIMMERING LIQUID

• 4 cups vegetable broth, or water & bouillon, plus more as needed

DRY INGREDIENTS

• 2 1/2 cups vital wheat gluten flour
• 1/2 cup nutritional yeast flakes
• 1 1/4 teaspoons ground rosemary
• 1 1/4 teaspoons dried thyme
• 1 1/4 teaspoons rubbed sage
• 1 1/4 teaspoons oregano/marjoram
• 1 1/4 teaspoons parsley/basil
• 2 teaspoons granulated onion
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

WET INGREDIENTS

• 2 cups cool vegetable broth
• 1/4 cup light olive oil
• 1 tablespoon soy sauce

FOR SERVING

• 3 cups gravy, optional*
• Cooked rice or potatoes, optional

In a large, deep (12-inch) skillet bring the 4 cups simmering liquid to a boil. Meanwhile, in a large bowl whisk together the dry ingredients. In a medium bowl stir together the wet ingredients. Add the wet to the dry, mixing well.

Turn the dough out onto a clean surface and knead 5 minutes. Do not add any more flour. Divide the dough into 10 or more cutlet shapes. Lay cutlets out without touching; if they overlap they will join together.

Add cutlets to boiling liquid. Reduce heat, cover and simmer 60 minutes, gently stirring every 15 minutes. Add liquid as needed to maintain a depth of at least 1 inch, enough to produce steam. When seitan is done, use simmering liquid to make gravy, or reserve for another use such as soup.

Preheat oven to 350 degrees F. Grease a baking pan large enough to accommodate all the seitan cutlets in a single layer without touching. Bake 20 to 30 minutes, flipping halfway if desired, until a golden skin has formed.

*To make gravy, pour reserved simmering broth into a measuring cup and add broth or water to equal 2 3/4 cups. In a separate cup, whisk 3 tablespoons cornstarch and 3 tablespoons flour into 1/4 cup cool water, until smooth. In a small saucepan on high heat combine broth and slurry, and whisk until thickened.

Serve cutlets and rice or potatoes topped with gravy.