Vegan recipes. How to make seitan cutlets

Seitan has been one of the most popular alternatives to meat for many years, to buy at the supermarket, in specialised stores or to prepare at home. It is a dough made from pure wheat gluten (you can buy it at the pharmacy or in health food stores) cooked in boiling broth, which gives life to a dough with a thick consistency, brown colour and intense flavour. Here is a delicious recipe to try at home.

Recipe for seitan cutlets with mushrooms

Creamy, comfortable, hearty… in one word: irresistible. For this recipe, it is better to use high quality seitan with a softer consistency, necessary for the success of the dish.

Ingredients for 4

400 g unflavoured seitan

500 g champignon mushrooms

2 leeks

300 ml plant based milk

Flour

Extra virgin olive oil

White wine

Salt and pepper

Fresh sage

Obtain slices of seitan max 1 centimetre thin and dredge in flour. Wash the leeks and cut them into rings (if you don't want to use the green part, reuse it for vegetable broths, or to enrich soups and minestrone, otherwise boil it for a few minutes and add it to omelettes or savoury pies). Toss in a pan with a little extra virgin olive oil for a few minutes until translucent, in the meantime clean and slice the mushrooms. Add them to the pan and cook over high heat for about two minutes. Place the slices of seitan in the pan and, after a couple of minutes, flip to cook the other side. Add the white wine, raise the heat to deglaze, then lower it again, finally add salt and pepper to taste. Add the vegetable milk beverage of your choice, cover with a lid and let the cream set over low heat for a few minutes. Add some sage leaves after cooking and serve the cutlets hot.

by Michela Becchi