smothered seitan chops

24 Oct

Essentially this is the recipe for UnTurkey Roast, but in “chop” form.

Chops:
1 bag (5 cups) Bob’s Red Mill Vital Wheat Gluten Flour
6 Tbsp chickpea flour (optional, but I think the texture is best with it)
1 cup + 2 Tbsp nutritional yeast
1 1/2 Tbsp ground poultry seasoning (marjoram, thyme, sage, rosemary, etc.)
1 1/2 tsp Goya Adobo seasoning
1-1 1/2 tsp pepper
1/2 cup soy sauce
2 1/2 Tbsp toasted sesame oil
(1/2 tsp liquid smoke)
2 1/2 cups + more water

Dredging:
1 cup flour
1 tsp seasoned salt
oil for pan frying

Gravy:
2 Tbsp oil
2 Tbsp margarine
4 onions, sliced thick
flour mixture from above
1/2 cup nutritional yeast
9 cups water
Adobo, pepper
flavor depth – wine, marmite, bouillion, etc. as desired

-Preheat oven to 350′.
-Mix the dry ingredients for the chops in a big bowl. Make a well and then add the wet ingredients. Knead until just wet enough to be uniform, adding water a bit at a time if necessary.
-Mix the dredging mixture together.
-Dredge each seitan chop in the dredging mixture and pan fry for a minute on each side. Transfer to a greased baking dish.
-Meanwhile, saute the onions in the oil and butter. Mix the flour mixture in the pan from the cutlets (turned off!) whisk in the nutritional yeast and the water cup by cup until it’s uniform.
-Add that mixture into the onion mixture, and the remaining water. Bring to a boil. Adjust seasonings as necessary.
-Pour over chops, cover with tinfoil and bake 45 min-1 hr.

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