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.