Seitan Chick'n Parmesan

Chicken Parmesan is a delicious Italian-inspired staple. It is traditionally a breaded chicken breast topped with mozzarella, and Parmesan, sometimes served with pasta on the side. For those of us who are vegan, here's a plant-based version! 

 

Chick'n Parmesan with the cutlets made from seitan to make it vegan. Topped with Vegan cheese

 

For the chick'n:

2½ cups vital wheat gluten 

¼ cup nutritional yeast

1 package silken tofu

1/2 cup vegan chicken broth

1 tsp thyme

2 tsp poultry seasoning

1 tsp pepper 

 

For breading:

½ cup panko bread crumbs

1 tsp basil

1 tsp oregano

1 tsp rosemary

1 tbsp vegan parmesan (powdered is best)

1 tsp paprika 

½ cup gram flour

1 tsp black salt (kala namak)

¼ - ½  cup water

½ cup oil

 

For toppings: 

Vegan mozzarella (I used Miyokos)

vegan parmesan (I used hand-shredded Violife)

tomato sauce  

 

1. In a blender, pour in silken tofu, nutritional yeast, chicken broth, thyme, poultry seasoning, and pepper. Blend until completely smooth. 

2. Add wheat gluten to a mixing bowl and pour in your tofu mix. Mix until it turns into a dough. Knead for 5 minutes for the gluten strands to start forming. 

3. Once kneaded, break into parts, about 7-8 oz. and shape thick cutlets ( I shaped mine into an approximation of a chicken breast) 

4. Once shaped, wrap them in foil and place in a steamer for about 30 minutes. Ensure that the is set to medium. If it is too high, holes will form in the seitan and won't be as meaty. 

5. After you remove them from the steamer, place in the fridge for about 30 minutes to firm up. Then remove them and slice the cutlets in half (if you have made more than you would like to use, feel free to store the extra ones in fridge for later use). 

6. It is now time to coat and fry the cutlets. In a small bowl, mix gram flour, black salt, and water. Add enough water to the flour to get it a batter consistency. In a separate bowl, add bread crumbs, parmesan, basil, oregano, and rosemary (use Italian seasoning if you have).

7. Bring a shallow pan to heat and add oil. Place the breaded cutlets in the oil and fry on both sides at medium heat for about 3-5 minutes or until golden brown.  

8. Once the cutlets have fried, top with vegan mozzarella and parmesan. Place in the oven at 425℉ for about 5 minutes or until the cheese has fully melted. Top with tomato sauce and serve with a side of choice. Enjoy!