Vegan Chicken Cutlets
Directions
- 1Blend together wet ingredients until completely liquified in a food processor
- 2Combine the wet mix with the vital wheat gluten and form a dough
- 3Pop it back into the food processor and run for 3 minutes
- 4Rest for at least 1 hour, or up to 24 hours covered in the fridge
- 5Roll it out into a long oval and then cut off 2-3oz pieces until the dough is all used up
- 6Form them into cutlets, smoothing out the rough edges, roll them out again as needed
- 7Simmer in veggie stock for 45 minutes, checking every ~5 minutes to ensure that the liquid isn't boiling
- 8Combine vegan mayo, salt, pepper, and a dried herb and mix.
- 9Coat the dried outside of a cutlet generously.
- 10Sear on a very hot pan until you get a nice char on both sides, and then serve.
Ingredients
- 370 g Vital Wheat Gluten
- 1 tsp Baking Powder
- 1 tsp Fine Sea Salt
- 1 tsp MSG
- 3 Tbsp Oil
- 1 tsp vinegar
- 1 can Cannellini beans
- 350 g Tofu
- 4 cups Veggie stock
- 1 cup Vegan Mayo
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp oregano
Equipment
Chef's knifeFood processorGrill pan
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