LunchDinnerMain Course

Harissa Seitan Cutlets

Name: Harissa Seitan Cutlets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: tunisian, north_african
Ingredients: 1.5 cup vital wheat gluten; 0.25 cup chickpea flour; 1 cup vegetable broth warm; 2 tbsp harissa paste; 1 tbsp soy sauce; 1 tsp garlic powder; 1 tsp smoked paprika; 2 tbsp olive oil; 4 pcs lemon wedge (optional); 2 tbsp fresh cilantro chopped (optional)

These spicy seitan cutlets are pan-fried until golden and offer a satisfying, flavorful plant-based meal. Infused with aromatic harissa, they are perfect for a quick and hearty lunch or dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 438 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

seitan

1.5 cupvital wheat gluten
0.25 cupchickpea flour
1 cupvegetable broth, warm
2 tbspharissa paste
1 tbspsoy sauce
1 tspgarlic powder
1 tspsmoked paprika

cooking

2 tbspolive oil

garnish

4 pcslemon wedge(optional)
2 tbspfresh cilantro, chopped(optional)

Equipment

fork · whisk · medium bowl · large bowl · large non-stick skillet

The method

Step by step

1
In a large bowl, whisk together the vital wheat gluten and chickpea flour.
About 1 min
Cook’s note: Ensure there are no lumps in the dry mixture.
2
In a separate medium bowl, combine the warm vegetable broth, harissa paste, soy sauce, garlic powder, and smoked paprika. Whisk until well combined.
About 2 min
Cook’s note: Using warm broth helps the harissa paste dissolve more easily.
3
Pour the wet ingredients into the dry ingredients and mix with a fork until a shaggy dough forms. Do not overmix.
About 2 min
Cook’s note: Overmixing can make the seitan tough. Mix just enough to combine.
4
Turn the dough out onto a clean surface and knead gently for 1-2 minutes until it comes together into a firm ball.
About 2 min
Cook’s note: The dough should be elastic but not sticky.
5
Divide the seitan dough into 4 equal portions. Flatten each portion into a cutlet shape, about 1/2 inch thick.
About 3 min
Cook’s note: Aim for uniform thickness for even cooking.
6
Heat the olive oil in a large non-stick skillet over medium heat.
About 2 min
Cook’s note: Ensure the oil is hot before adding the cutlets to get a good sear.
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.
About 14 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring they cook through.
8
Remove the cooked cutlets from the skillet and serve immediately.
About 1 min
Cook’s note: Garnish with fresh cilantro and a lemon wedge if desired.

Per serving

Nutrition

69%Score

Calories: 437.5kcal
Protein: 70g
Carbs: 19.9g
Fat: 9.4g
Fibre: 2.3g
Sugar: 1.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover seitan cutlets in an airtight container in the refrigerator.

Reheating

Reheat in a lightly oiled pan over medium heat until warmed through, or in a microwave.