These tender, juicy vegan chicken cutlets are the ultimate comfort food! With their perfectly seasoned, chicken-like flavor and satisfying texture, they’re as versatile as they are delicious. Pan-seared to golden perfection or baked for a healthy option, they’re perfect for layering in sandwiches, topping fresh salads, or serving with mashed potatoes and gravy. You’ll never miss the traditional version with these plant-based cutlets that are full of protein and packed with savory goodness.
Ingredients
Dry Ingredients:
1 cup Vital Wheat Gluten
2 Tablespoons Chickpea Flour or All-Purpose Flour
2 Tablespoons Nutritional Yeast
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Smoked Paprika
1/2 tsp Salt
Wet Ingredients
3/4 cup Vegetable Broth
1Tablespoon Soy Sauce or Tamari
1 tsp Olive Oil
1/2 tsp Apple Cider Vinegar
Cooking Broth
4 cups Vegetable Broth
2 Tablespoons Soy Sauce
2 Bay Leaves
1 tsp Poultry Seasoning or Dried Thyme
Instructions
In a mixing bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, and salt. Mix well to evenly distribute the seasonings.
In a separate bowl or measuring cup, whisk together vegetable broth, soy sauce, olive oil, and apple cider vinegar.
Gradually add the wet mixture to the dry ingredients while stirring with a fork or spatula. Once it starts coming together, knead the dough for about 2-3 minutes. It should be firm but pliable.
Divide the dough into 2-4 pieces, depending on your preferred size. Flatten and shape each piece into a chicken breast shape.
Cook the Seitan:
In a large pot, bring the cooking broth (vegetable broth, soy sauce, bay leaves, and poultry seasoning) to a gentle simmer. Avoid boiling as it can make the texture rubbery.
Add the shaped seitan pieces to the simmering broth. Cover and cook for 45-50 minutes, flipping them halfway through to ensure even cooking.
Remove the seitan from the broth and let it cool slightly. This helps the texture set and makes it easier to handle.
Optional Marination (for added flavor): For a more "grilled chicken" flavor, marinate the cooled seitan breasts in a mixture of olive oil, lemon juice, garlic, smoked paprika, and a pinch of salt for 15-20 minutes.
Final Cooking (Grill, Pan-fry, or Bake):
Grill: Brush with oil and grill on medium-high heat for 2-3 minutes per side until golden.
Pan-fry: Heat a skillet with a small amount of oil and sear each side until lightly browned.
Bake: Preheat oven to 375°F (190°C). Bake the seitan breasts for 15 minutes, flipping halfway.
Breaded: Roll the pieces in your favorite batter then pan fry in oil in a cast iron skillet (or frying pan).
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