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

- 1/4 c. "chicken" broth powder

- 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

- 1/3 c. "chicken" broth powder

- 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

- 6 mozarella Tofutti slices

- 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.