These Vegetarian Seitan Turkey Cutlets are perfect for your plant-based Thanksgiving guests! Paired with mashed potatoes, gravy + your favorite veggie and you have yourself the perfect meal! The best part? This recipe requires only a few simple ingredients, is ready in under one hour, and can be made all in your Instant Pot or stovetop!
Tara’s Tips For Perfect Vegetarian Seitan Turkey Cutlets
- Flour
- I chose to use chickpea flour in this recipe, feel free to substitute all purpose flour.
- Liquid Aminos
- I shy away from using traditional soy sauce and replace it with liquid aminos. Same flavor/salt but increased nutritional profile. It is readily available in grocery stores (I use Bragg’s). Feel free to substitute soy sauce for the liquid aminos.
- Kneading
- Do not over knead this seitan! It will be rubbery! Stop kneading when your seitan is moist and just slightly elastic. You want to knead enough to well combine the ingredients but not until rubbery.
- Bite Size Pieces Instead?
- Try these: Instant Pot Chickpea Seitan Nuggets.
- Stovetop or Instant Pot?
- To cook in your Instant Pot place your cutlets directly into the pot, add 1 1/2 cups very hot water, set Instant Pot to 16 minutes manual, release the pressure manually after 5 minutes.
- To steam your cutlets stovetop place your cutlets in a steamer basket, place the basket into a deep pot, add enough very hot water to cover the cutlets plus one inch. Steam with the cover on for 20 minutes.
- Leftovers?
- Place in an airtight glass container for 5-7 days or in the freezer for up to 90 days.
How To Turn These Vegetarian Seitan Turkey Cutlets Into A Thanksgiving Meal
It’s super easy to turn this into a meal. First, you can pair this with the best Oil Free Vegan Gravy. Second, make some Easy Instant Pot Mashed Potatoes or Vegan Stuffing Balls. Third, add veggies: Oven Roasted Asparagus, Asparagus Salad with Lemon Garlic Dressing, Sautéed Frozen Spinach, Oil-Free Balsamic Roasted Brussels Sprouts, Sun-Dried Tomato Brussels Sprouts, or Thanksgiving Salad With Pumpkin Vinaigrette. The finishing touch is a batch of Vegan Corn Bread Muffins. Don’t forget dessert! Vegan Pumpkin Oatmeal Cookies, Healthy Pumpkin Cookies, or Eggless Almond Butter Blondies.
Vegetarian Seitan Turkey Cutlets
These Vegetarian Seitan Turkey Cutlets are perfect for a meatless Thanksgiving or in your favorite recipe! Healthy + plant-based!
Ingredients
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour (can sub all purpose flour)
- 1 tbsp nutritional yeast
- 2 tsp ground sage
- 1 tbsp onion powder
- 1/4 tsp black pepper
- 3 tbsp liquid aminos or soy sauce
- 1/2 cup water
Directions
- Step 1 Mix all dry ingredients in one bowl, slowly stir in the water and liquid aminos (or soy sauce), gently mix until fully combined using a spoon and then your hands as needed.
- Step 2 Next, knead the mixture for 1 minutes or until smooth and well combined, until moist but not elastic. Do not over-knead or your seitan will be rubbery.
- Step 3 Transfer to a cutting board. Cut into 6 equal sized cutlets.
- Step 4 To cook in your Instant Pot place your cutlets directly into the pot, add 1 1/2 cups very hot water, set Instant Pot to 16 minutes manual, release the pressure manually after 5 minutes.
- Step 5 To steam your cutlets stovetop place your cutlets in a steamer basket, place the basket into a deep pot, add enough very hot water to cover the cutlets plus one inch. Steam with the cover on for 20 minutes.
- Step 6 Remove the cover, carefully remove your seitan from the water. Discard any remaining water.
- Step 7 Serve with gravy or in your favorite dish. Freeze any leftovers for up to 6 months or refrigerate for 7 days in an airtight glass container.
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