This recipe was shared by Aleksandra Feodorovna in her Facebook group Creative Vegan Cooking and on the Seitan Appreciation Society Facebook group.
Ingredients
Directions
Combine wet ingredients.
Pour into dry ingredients and stir just until mixed (DO NOT KNEAD)
Let mixture rest for 5 minutes
Roll mixture into a cylinder
Slice the roll into "filets"
Fry filets until brown on both sides
Simmer filets in vegetable broth (do NOT let broth boil) for 1 hour and let cutlets cool in broth. As
explained by Ken Cher: "By not kneading [the mixture], [the cutlets] become airy and light, making them literally melt in your mouth like soft pieces of filet. The more you knead the mixture, the tougher it gets, although if you slice thin, it will still have a filet texture."
Ingredients
Directions
Combine wet ingredients.
Pour into dry ingredients and stir just until mixed (DO NOT KNEAD)
Let mixture rest for 5 minutes
Roll mixture into a cylinder
Slice the roll into "filets"
Fry filets until brown on both sides
Simmer filets in vegetable broth (do NOT let broth boil) for 1 hour and let cutlets cool in broth. As
explained by Ken Cher: "By not kneading [the mixture], [the cutlets] become airy and light, making them literally melt in your mouth like soft pieces of filet. The more you knead the mixture, the tougher it gets, although if you slice thin, it will still have a filet texture."
TIP: Note that the fillets will more than double in the broth, so take this into consideration when you are shaping them so that the end result/size will be what you intended.
I can’t eat mushrooms or marmite so looking for another re pie please
There are several “steak” recipes on the site: https://seitansociety.com/recipe-category/steak/ You can also go to “browse recipes” in the menu from your mobile where you can browse by type of “meat” or search. On a computer simply browse by type of “meat” or search. Hope that helps you find what you’re looking for! 😊
Do you serve right away after cooked? Or do I reheat them after they have cooled in the broth?
How do I reheat? Or should this be eaten immediately after simmering?
I believe Aleksandra serves them right away, but as with most seitan, if you let them rest, they’ll firm up a bit.
Are the “beef cubes” crushed or dissolved?
I recommend crushing them so that they dissolve and you can more easily mix all the wet ingredients together.