Saturday, November 3, 2007

Seitan Parmigiana

Finally made a batch of seitan this weekend and whipped up this dish for supper. Chicken Parmigiana was the first dish that Vegan Mom and I made together when we started dating, and this vegan version it a pretty darn good substitution.


"Chicken" Seitan (adapted from this recipe)
DRY MIX:
- 2 c. vital wheat gluten flour
- 1/2 c. full-fat chickpea flour
- 1/2 c. nutritional yeast flakes
- 2 tsp. onion powder
- 1 tsp. garlic granules

WET MIX:
- 12 oz. firm tofu (not silken) (I squeeze the water out and then measure)
- 1 1/2 c. water
- 3 tbsp. soy sauce
- 1 tbsp. olive oil

BASTING BROTH:
- 6 c. boiled water
- 2 tbsp. olive oil

METHOD:
1. Whisk all dry mix ingredients in a large bowl.
2. Put all wet mix ingredients in a blender and blend until smooth. Add to dry mix.
3. Knead in a counter-top mixer, or on knead cycle in a bread machine for 10 mins. Let rest for 30-60 mins. Knead 10 mins more. Remove dough from bowl. Cut off chunks and flatten with wet hands (shape into something that looks like a small chicken breast--it will double in size when cooked).
4. Put basting broth in an oiled Crock Pot on low. Slide in seitan pieces one by one. Cook for 5-7 hours, turning pieces 2 times.

TIP: Gluten flour takes a while to firm up and absorb the liquid. If the dough seems too wet, just give it time and let it rest--it will all come together. I find it helpful to use the batter attachment for my mixer first, then the dough hook.

Seitan Parmigiana
INGREDIENTS
- 6 pieces of "chicken" seitan, cooled
- 1 cup soymilk
- 1 tsp lemon juice
- 1 1/2 cups bread crumbs
- 1/2 c nutritional yeast
- 1/2 tsp each salt, parsley, oregano
- oil for frying
- 1 jar spaghetti sauce
- 1/2 cup nutritional yeast
- cooked spaghetti
METHOD:
1. In a medium bowl, mix lemon juice into soymilk. Stir and let thicken.
2. In a large bowl, mix bread crumbs, nutritional yeast, salt, and spices.
3. Dip a piece of seitan in the soymilk, then roll in the breadcrumbs. Repeat with all pieces of seitan. When all pieces are done, dip seitan back in the soymilk, then into the breadcrumbs to "double bread" the seitan. (Always keep one hand dry so that the bread crumbs do not clump)
4. Fry in oil on medium heat until golden brown.
5. Pour oil out of pan. Let pan cool a bit. Add spaghetti sauce into the saucepan. Stir in nutritional yeast. When bubbling, place seitan pieces in the sauce and top with a slice of cheese. Turn down heat and cover. Serve when cheese has melted.

TIP: Putting the seitan back in the sauce kind of sogs the breading. If that is not the texture you are going for, put the cheese on the seitan and place under the broiler for a few mins to melt the cheese.

13 comments:

Anonymous said...

This recipe sounds great! I have been looking for a good "chickenie" seitan. I'll try this one out.

I have been enjoying your blog. It has given me inspiration on more than one occasion.

~K~

Tracy said...

That looks delicious!

Vegan Dad said...

Anonymous: thanks for the kind words. I am glad to help out in the kitchen in whatever way I can. The seitan is really good, you just need the time to let it cook, which is why I try to whip some up on the weekend. It can also be sliced pretty thin, and so it make excellent "meat" for sandwiches. Chop some up, add vegenaise, salt, and pepper, and you have a great "chicken" salad sandwich. Add in some curry powder, finely diced onion, and raisins for an extra kick.

VeggieGirl said...

This Seitan Parmigiana dish looks/sounds delicious!! that's so great that you were able to veganize a dish that brought you and Vegan Mom together :0)

Veg-a-Nut said...

Wow, these look great. I just found your site from veggiegirl. I love how many of us vegans are out there. I am going to be trying your chic'n seitan tomorrow. Thanks for sharing the recipe. Look forward to reading your entire blog.

justmouse said...

i'm fairly new to veggie cooking...i love beans, lentils, tofu etc...but my son prefers the more traditional sources of protein. i have 3 jobs at the moment, and not much time for cooking. these look/sound delicious...but due to the time it takes to make the chicken seitan, not something i'd make often. is it something that can be made in large batches and frozen?

Vegan Dad said...

Justmouse,
For a dish like this, I think you could use make cutlets using this recipe and bypass the hours of simmering of the seitan recipe posted above. If you do end up making the longer recipe, you can freeze it in some of the broth.

justmouse said...

thanks! i'll give the burgers a try, then when i have some more time i'll try the chicken seitan recipe. i'm so glad i found your blog!! now...i just need to find the time to make all these tasty things!

thanks again!! :)

Anonymous said...

Have you found or heard of any commercially available substitute for the homemade "chicken" broth powder?

LucyDelRey said...

That looks way too good!! I love that recipe for the chicken style seitan although I make her cutlets version. I use the besan (chick pea flour) instead of the soy flour and commercially made chicken style broth powder. The latter can be found in the kosher foods section of a regular supermarket and you won't need as much as stated in the recipe.
Thanks for sharing your parmigiana recipe. I will make it soon.

veg.in.the.fog said...

I've never tried seitan, other than commercially packaged loaves and lunchmeats, but this looks great! Can't wait to try it.

Could I make the cutlets in this recipe on a Sunday and serve them later in the week, say Thursday? And how many servings would you say the seitan part makes?

Vegan Dad said...

veg.in.the.fog.
The seitan recipe makes quite a bit--enough for 3-4 meals. I make a batch, store it in the fridge, and use it throughout the week.

Susan (peebsmama) said...

Your recipe says to cut the dough into pieces but you didn't mention how many pieces. Can you please tell us how many individual cutlets this makes?