Vegan Chicken Cutlets

45 mins
Serves 8
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Directions

  1. 1Blend together wet ingredients until completely liquified in a food processor
  2. 2Blend together wet ingredients until completely liquified in a food processor
  3. 3Blend together wet ingredients until completely liquified in a food processor
  4. 4Combine the wet mix with the vital wheat gluten and form a dough
  5. 5Combine the wet mix with the vital wheat gluten and form a dough
  6. 6Combine the wet mix with the vital wheat gluten and form a dough
  7. 7Pop it back into the food processor and run for 3 minutes
  8. 8Pop it back into the food processor and run for 3 minutes
  9. 9Pop it back into the food processor and run for 3 minutes
  10. 10Rest for at least 1 hour, or up to 24 hours covered in the fridge
  11. 11Rest for at least 1 hour, or up to 24 hours covered in the fridge
  12. 12Rest for at least 1 hour, or up to 24 hours covered in the fridge
  13. 13Roll it out into a long oval and then cut off 2-3oz pieces until the dough is all used up
  14. 14Roll it out into a long oval and then cut off 2-3oz pieces until the dough is all used up
  15. 15Roll it out into a long oval and then cut off 2-3oz pieces until the dough is all used up
  16. 16Form them into cutlets, smoothing out the rough edges, roll them out again as needed
  17. 17Form them into cutlets, smoothing out the rough edges, roll them out again as needed
  18. 18Form them into cutlets, smoothing out the rough edges, roll them out again as needed
  19. 19Simmer in veggie stock for 45 minutes, checking every ~5 minutes to ensure that the liquid isn't boiling
  20. 20Simmer in veggie stock for 45 minutes, checking every ~5 minutes to ensure that the liquid isn't boiling
  21. 21Simmer in veggie stock for 45 minutes, checking every ~5 minutes to ensure that the liquid isn't boiling
  22. 22Combine vegan mayo, salt, pepper, and a dried herb and mix.
  23. 23Combine vegan mayo, salt, pepper, and a dried herb and mix.
  24. 24Combine vegan mayo, salt, pepper, and a dried herb and mix.
  25. 25Coat the dried outside of a cutlet generously.
  26. 26Coat the dried outside of a cutlet generously.
  27. 27Coat the dried outside of a cutlet generously.
  28. 28Sear on a very hot pan until you get a nice char on both sides, and then serve.
  29. 29Sear on a very hot pan until you get a nice char on both sides, and then serve.
  30. 30Sear on a very hot pan until you get a nice char on both sides, and then serve.

Ingredients

  • 370 g Vital Wheat Gluten
  • 370 g Vital Wheat Gluten
  • 370 g Vital Wheat Gluten
  • 1 tsp Baking Powder
  • 1 tsp Baking Powder
  • 1 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 tsp Fine Sea Salt
  • 1 tsp Fine Sea Salt
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 3 Tbsp Oil
  • 3 Tbsp Oil
  • 3 Tbsp Oil
  • 1 tsp vinegar
  • 1 tsp vinegar
  • 1 tsp vinegar
  • 1 can Cannellini beans
  • 1 can Cannellini beans
  • 1 can Cannellini beans
  • 350 g Tofu
  • 350 g Tofu
  • 350 g Tofu
  • 4 cups Veggie stock
  • 4 cups Veggie stock
  • 4 cups Veggie stock
  • 1 cup Vegan Mayo
  • 1 cup Vegan Mayo
  • 1 cup Vegan Mayo
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano

Equipment

Chef's knifeFood processorGrill pan