Seitan Pork Chops Recipe
5 stars -
based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 yellow onion, peeled and minced (approximately 1 cup)
2 cloves garlic, peeled and minced
½ cup water
2 teaspoons tomato paste
¼ teaspoon marmite
1 tablespoon Worcestershire sauce
½ teaspoon salt, or to taste
enough water to make 2 cups
2 cups fresh whole wheat bread crumbs
2 cups vital wheat gluten
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Directions: |
Directions:Preheat the oven to 350 degrees.
Water saute the onions and garlic until completely soft.
Place onions, garlic and any remaining liquid in your blender with the tomato paste, marmite, Worcestershire, salt and enough water to make 2 cups.
Puree the mixture until completely smooth. Pour the wet ingredients over the breadcrumbs and stir to combine.
Allow this mixture to sit undisturbed until the breadcrumbs are completely soft. Now add the vital wheat gluten and knead to combine the ingredients. All the dry ingredients should be incorporated into the wet mixture.
If any of the gluten remains dry you will need to add a little more liquid.Form the seitan dough into a mass and cut it into eight roughly equal balls. Form each ball into a flat patty shape.
Heat a lightly oiled heavy bottom skillet over med high heat (I use cast iron).
Cook the cutlets on each side until they release easily on their own. Move the seared cutlets to a waiting half sheet pan. Don’t crowd the pan as the cutlets will expand a little as they cook. I cook no more than three cutlets in the skillet at one time.
Add ½ cup water to the half sheet pan and bake the cutlets for 20 minutes. Remove the pan from the oven and add another ½ cup of water to the pan and place it back in the oven. I rotate the pan to make certain the cutlets cook evenly. Bake for another 20 minutes.
When you are finished baking the water should have been absorbed or evaporated. |
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Number Of
Servings: |
Number Of
Servings:8 Pork chops |
Personal
Notes: |
Personal
Notes: These are good. I made them thinner than you would like because they expand. Freezes well.
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