Seitan Cutlets

"From the Veganomicon. These are firmer and chewier than traditional boiled seitan. Use in the recipe of your choice or top with sauce and enjoy as is."
photo by gailanng photo by gailanng
photo by gailanng
Ready In:
1hr 30mins
6 cutlets




  • Boil the 6 c vegetable broth with the 3 T soy sauce. Turn off heat and keep covered.
  • Combine the 1/2 c cold vegetable broth, the 1/4 c soy sauce, olive oil, garlic and lemon zest. Mix.
  • Add to wheat gluten and mix until wet ingredients are absorbed. Use your hands to knead for about 3 minutes, until dough is elastic.
  • Divide into 6 equal pieces; stretch each into an oblong cutlet shape that is less than 1/2" thick. Use your body weight to press and shape it on a hard surface; there will be some resistance but just keep at it.
  • Pour the heated vegetable broth into a 9x13" glass baking dish or ceramic casserole. Place the cutlets in the broth, then bake for about 30 minutes uncovered, turn the cutlets over with tongs, and bake for an additional 20 minutes.
  • Remove from the oven and place the cutlets in a colander to drain. The cutlets are now ready to use in whatever seitan recipe you choose.
  • If you have extra seitan, store it in the cooking liquid in a tightly covered container.

Questions & Replies

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  1. morgangeline
    I have made a lot of seitan in my day, but this may be the only one I make from now on. It was much more moist than I'm used to, and I fried it up to make an amazing seitan wienerschnitzel. I actually bought the Veganomicon because of this recipe, even though I'm allergic to soy... Oh, the oven should be set to 350, the recipe didn't mention that. Seitan WIN!
  2. El i.
    This really is a great seitan recipe. It has a ton of flavor and the lemon zest really pops. The first time I made it, I used it as chicken in a piccata. I am making it again with lime zest, this time I plan on slicing it for fajitas. There is no temperature listed for the oven. I have been making it on 375° and that seems to be perfect!
  3. gailanng
    Who knew vegetarianism was good for me after all?!! (I like to play clueless.)
  4. Bryuncooked
    Great recipe! I didn't have lemon zest, but it still turned out delicious. This is a really nice way to make seitan from scratch, without it turning out too doughy. Thanks for sharing.



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