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This recipe was shared by Aleksandra Feodorovna in her Facebook group Creative Vegan Cooking and on the Seitan Appreciation Society Facebook group.

Image © Copyright Aleksandra Feodorovna

Ingredients

WET
 1 tbsp MarmiteOR 2 Tbsp Connie's mushroom powder
 ½ tsp instant coffee
 2 small vegan "beef" cubes
 1 cup soy milkpossible substitution: beet root purée
DRY
 1.50 cups Vital Wheat Gluten
OTHER
 Vegetable broth (for simmering)

Directions

1

Combine wet ingredients.

2

Pour into dry ingredients and stir just until mixed (DO NOT KNEAD)

3

Let mixture rest for 5 minutes

4

Roll mixture into a cylinder

5

Slice the roll into "filets"

6

Fry filets until brown on both sides

7

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

WET
 1 tbsp MarmiteOR 2 Tbsp Connie's mushroom powder
 ½ tsp instant coffee
 2 small vegan "beef" cubes
 1 cup soy milkpossible substitution: beet root purée
DRY
 1.50 cups Vital Wheat Gluten
OTHER
 Vegetable broth (for simmering)

Directions

1

Combine wet ingredients.

2

Pour into dry ingredients and stir just until mixed (DO NOT KNEAD)

3

Let mixture rest for 5 minutes

4

Roll mixture into a cylinder

5

Slice the roll into "filets"

6

Fry filets until brown on both sides

7

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."

Aleksandra Feodorovna’s Filet Mignon Recipe