WHAT YOU’LL NEED (serves 2):
- 2 cups vital wheat gluten
- 2 Tbs nutritional yeast
- 1 Tbs mixed seasoning like Herbes de Provence (savory, thyme, basil, sage, etc)
- 1 Tbs Almond butter
- 1 Tbs Tahini (or Goddess Dressing)
- 1 cup water or veg broth
- 1 Tbs/cube bullion
- 3 tsp salt
- 1 tsp black pepper
- 1 large onion
- 3 cloves garlic
- 1 cup cornmeal
- 1/2 cup hemp seeds
- 1/2 cup prepared egg-replacer (I used Energie) or tapioca +water
- Oil for sauteing
- Fig Mustard as condiment
- Cashew Cream Cheese as condiment (I use Dr. Cow)
- Chop the onion and garlic, and begin to saute over medium heat.
- Meanwhile, in a mixing bowl combine the gluten, yeast, seasoning, almond butter, tahini, 2 tsp of the salt, pepper and water or broth.
- Using a fork, press the almond butter, tahini and gluten in long stroking motions to create the best seitan texture. A ball of dough should form. If it is too wet, add more gluten. Form into a long, baguette shape.
- In a pot, bring water with bullion to a boil and add the raw seitan. Let simmer for about 15 minutes, occasionally turning over for an even boil and to make sure no sticking to the pot is occurring.
- Meanwhile, place the cornmeal, remaining salt and hemp seed in one shallow bowl, and the egg-replacer in another and set aside for later.
- By now the ions and garlic should be caramelized and golden. Remove from heat.
- Remove from boiling water, and when slightly cooled, cut into desired cutlets or filets.
- Bring a large pan to medium-high heat with some oil for sauteing.
- Dip the cutlets into the egg-replacer, then the cornmeal-hemp seed until full covered and proceed to saute each side until golden brown. Fit as many pieces as you can into the pan. Repeat until finished.
- Serve hot, topped with onions and along with condiments.