Baked Seitan cutlets with sherry mushroom gravy

By Wendy Andresen | Jun 03, 2021
Photo by: Wendy Andresen

Crispy on the outside, pleasantly chewy on the inside, and packed with protein, these cutlets are so versatile you’ll find numerous ways to serve them. We love mushroom gravy because we like to pour it all over everything on our plates, but you could also top these cutlets with tomato sauce and nondairy mozzarella or a honey mustard sauce.

This is actually an easy recipe, and you can throw together the gravy while the cutlets are baking.

Ingredients for cutlets:

1 can (15 ounces) white beans, with liquid

2 Tbsp. olive oil

2 Tbsp. reduced-sodium soy sauce

1 tsp. poultry seasoning

1 tsp. garlic powder

1 tsp. onion powder

1 cup vital wheat gluten

1 1/4 cups panko breadcrumbs, divided

Directions for cutlets:

1. In a food processor, blend together the beans with their liquid, olive oil, soy sauce, poultry seasoning, garlic powder and onion powder. Mix until completely smooth.

2. Add vital wheat gluten and process for a couple of minutes, but stop before your processor smells like it’s about to catch fire.

3. Tip the mixture out onto a work surface and knead for a couple of minutes, adding in 1/2 cup panko and mixing it in well as you knead.

4. Continue to knead until the dough becomes elastic and shows gluten strands.

5. Divide the dough into 6 equal pieces and flatten them out to about 1/2 inch thick.

6. Place 3/4 cup panko in a soup bowl or on a plate and firmly press each cutlet into the crumbs on both sides to coat them.

7. Top a sheet pan with parchment and spray it generously with nonstick cooking spray. Place the cutlets on the parchment and spray the tops with more nonstick spray.

8. Bake at 425 for 30 minutes, turning the cutlets after 15 minutes.

9. Serve with mushroom gravy or the sauce of your choice.

Ingredients for mushroom gravy:

6 to 8 ounces mushrooms, sliced

2 cloves garlic, minced

1 Tbsp. nondairy butter, such as Miyoko’s

1 3/4 cups water

2 to 3 Tbsp. reduced-sodium soy sauce

1/4 cup cream sherry

1/4 cup flour

1 Tbsp. mushroom powder (if you have it)

1 tsp. gravy base such as Gravy Master or Kitchen Bouquet

Freshly ground black pepper to taste

Directions for gravy:

1. In a medium saucepan, melt butter and add the mushrooms and garlic. Cook and stir over medium heat until the mushrooms give up their juices.

2. In a jar, shake together water, soy sauce, sherry, flour, mushroom powder, gravy base and pepper until the flour is dissolved. What, no jar? Whisk it together in a bowl instead. Add this mixture to the saucepan.

3. Cook and stir over medium heat until hot and thickened and until the alcohol has cooked off, 15 minutes or more. Keep warm until the cutlets are ready.

If you appreciated reading this news story and want to support local journalism, consider subscribing today.
Call (207) 594-4401 or join online at
Donate directly to keeping quality journalism alive at
Comments (0)
If you wish to comment, please login.