Harissa Seitan Cutlets

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the vital wheat gluten and chickpea flour.

   Ca. 1 min.

   Kokkens note: Ensure there are no lumps in the dry mixture.

2. 2

   In a separate medium bowl, combine the warm vegetable broth, harissa paste, soy sauce, garlic powder, and smoked paprika. Whisk until well combined.

   Ca. 2 min.

   Kokkens note: Using warm broth helps the harissa paste dissolve more easily.

3. 3

   Pour the wet ingredients into the dry ingredients and mix with a fork until a shaggy dough forms. Do not overmix.

   Ca. 2 min.

   Kokkens note: Overmixing can make the seitan tough. Mix just enough to combine.

4. 4

   Turn the dough out onto a clean surface and knead gently for 1-2 minutes until it comes together into a firm ball.

   Ca. 2 min.

   Kokkens note: The dough should be elastic but not sticky.

5. 5

   Divide the seitan dough into 4 equal portions. Flatten each portion into a cutlet shape, about 1/2 inch thick.

   Ca. 3 min.

   Kokkens note: Aim for uniform thickness for even cooking.

6. 6

   Heat the olive oil in a large non-stick skillet over medium heat.

   Ca. 2 min.

   Kokkens note: Ensure the oil is hot before adding the cutlets to get a good sear.

7. 7

   Carefully place the seitan cutlets into the hot skillet. Cook for 5-7 minutes per side, or until golden brown and firm to the touch.

   Ca. 14 min.

   Kokkens note: Adjust heat as needed to prevent burning while ensuring they cook through.

8. 8

   Remove the cooked cutlets from the skillet and serve immediately.

   Ca. 1 min.

   Kokkens note: Garnish with fresh cilantro and a lemon wedge if desired.