Seitan Cutlets

based on recipe from Veganomicon


  • 6c vegetable broth
  • 3T tamari

  • 1/25c wheat gluten
  • 1/2c cold vegetable broth
  • 1/4c tamari
  • 1T olive oil
  • 2 cloves garlic, minced
  • 1t lemon zest


  1. Preheat oven to 350. Bring broth and tamari to a boil, cover, and turn off to keep warm.
  2. Combine ingredients for the cutlets in a bowl and mix well. Kneed at least 3 minutes, or until dough is elastic and gluteny.
  3. Divide dough into 6 and form cutlets, about 1/2 inch thick.
  4. Poor warm broth into a lasagna pan, place cutlets in the pan, and bake uncovered for half an hour. Turn the cutlets over and bake for another 20 minutes.
  5. Remove cutlets and drain remaining stock. If you're not using the cutlets right away, store in a tightly covered container with remaining cooking liquid.