Chicken Style Vegan Seitan Cutlets Recipe
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Tender yet crunchy, delicious, filling, high protein, and easy to make, this almost foolproof seitan recipe delivers on taste, texture and appearance. These vegan seitan cutlets are perfect for sandwiches/burgers for a light meal, or served with gravy and several sides for a dinner entre.
Created by:
Recipe Type: Entrees
Cuisine: Vegan
Number Servings: 8
What You Need
Prepare the Vegetables
  • 2-3 dried Shitake mushrooms
  • 8 pieces dried porcini mushrooms
  • 6 sun dried tomato halves (not in oil)
  • 1 medium sized Yukon Gold potato, peeled and cut into ½" cubes
  • 3 cups of water
Wet Ingredients
  • 1 Tablespoon vegetable oil
  • 2 large cloves garlic
  • 1 teaspoon liquid aminos or Tamari
  • 1 Tablespoon Better Than Bouillon Not Beef, Not Chicken or Mushroom seasoning paste
  • 1-2/3 cups water
Dry Ingredients
  • 2-1/4 cups vital wheat gluten
  • 1-2 Tablespoons Santa Maria style seasoning (or other seasoning salt)
  • ¼ cup chickpea flour
Mustard Coating Mix
  • ¾ cup all purpose flour
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon fresh ground black pepper
  • ¼-1/3 cup prepared yellow mustard
  • ⅓ cup plant milk
  • Italian seasoned Panko bread crumbs
  • 8 Aluminum foil sheets
How to Do It
Preparing the vegetables
  1. Prepare a large pot with a steamer insert. Sit pot and it's top aside.
  2. Bring 3 cups of water to boil in small saucepan. Place vegetables in boiling water, then turn off heat. Cover pan and let vegetables sit for 20-30 minutes.
  3. Remove vegetables from pan with slotted spoon and place in blender. Pour cooking water into pot with steamer insert.
  4. Into the blender add vegetable oil, garlic, water, aminos, black pepper, and Better Than Bouillon. Turn blender on high speed, and blend for 30-45 seconds.
Prepare the dry ingredients
  1. In a large bowl, combine the vital wheat gluten, seasoning salt, and chickpea flour. Blend well. With a spatula, stir in the liquid ingredients from the blender, pouring slowly to avoid lumps. Once all liquid has been added, mix with spatula as best you can, then dig in with your hands to fully mix all the dry ingredients in.
  2. Knead the seitan in the bowl for 3-4 minutes to develop the gluten. Let seitan rest in bowl for 15-20 minutes.
Prepare to start cooking
  1. While seitan rests, add water to appropriate level for your steamer. Cut 8 pieces of aluminum foil. Heat water in pot until it boils, then reduce heat to medium.
  2. Remove seitan from bowl and knead another minute or so. Form seitan into a log shape. Cut log into eight equal pieces. Flatten and shape them as desired on each piece of foil, then loosely fold envelope style. Leave some room for the seitan to expand as it cooks!
  3. Once all pieces are in foil, place in steaming basket in cross grid fashion and cover pot. Steam seiten for 35-40 minutes, then turn off heat and let sit for 15 minutes.
  4. Remove foil packets with a pair of tongs and place on try or cooling rack.
  5. Once cooled you can place in freezer bag for later use, or refrigerate overnight for the best texture and flavor.
Cooking the Vegan Seitan Cutlets
  1. Mix all the ingredients for the mustard coating together and put into a wide bowl large enough for your seitan pieces to lay down flat. Place 2 cups of Panko bread crumbs on a large plate or pan with edges.
  2. Dip seitan cutlets in mustard coating mix, then coat with bread crumbs. Put right into hot oil and pan fry until golden and crisp outside.
Using an air fryer
  1. Alternatively, preheat your air fryer to 350 degrees. Spritz the pan and your coated cutlets with olive oil spray. Place them in air fryer basket with space so all sides are exposed to the heat.
  2. Cook about 7 minutes or until nicely brown, then turn and cook the other side.
Recipe by Blacks Going Vegan! at