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When the mixture is cool, add the gluten powder and mix well with your hands. Press firmly into 10 thin
patties or 14-20 firm links.
Steam on a plate or steam basket (with little holes) over simmering water for 20 minutes.
These can now be browned right away or refrigerated/frozen for later.
To brown, use a non-stick skillet with a little olive oil or brush all the sides with a little olive oil and grill
on both sides.
Italian Seitan ‘Pork’ chops in Red Wine
6 seitan ‘pork’ cutlets (see below)
1/2 cup flour mixed with 1 tbsp nutritional yeast flakes and some black pepper
3 tbsp extra virgin olive oil
2 garlic cloves minced
4 sage leaves
1/2 cup dry red wine
1 cup veggie stock
1 tbsp tomato paste
salt and ground black pepper
dredge the cutlets in the seasoned flour and brown them in the hot olive oil in a large skillet over medium
high heat. add the garlic and sage leaves, then stir in the wine and broth mixed with the tomato paste.
Cover and simmer over low heat for about 30 minutes, adding a bit of water if needed to keep from
sticking. Add salt and pepper to taste.
Seitan ’Pork’
Gluten mixture
Dry ingredients:
1 cups pure gluten powder (vital wheat gluten)
1 tbsp nutritional yeast flakes
1/2 tsp onion powder
1/2 tsp garlic granules
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