Equipment
Ingredients
Seitan Cutlet Base
- 50 g pumpkin seeds, roasted
- 120 g canned chickpeas, rinsed and drained
- 120 ml vegetable broth
- 30 ml soy sauce
- 15 g nutritional yeast
- 5 g garlic powder
- 5 g onion powder
- 3 g poultry seasoning, vegan blend
- 150 g vital wheat gluten
Cranberry-Cabernet Sauce
- 150 ml vegan cabernet sauvignon
- 100 g fresh cranberries
- 75 g dried cranberries
- 50 g cane sugar
- 60 ml orange juice, freshly squeezed
- 2 g fresh thyme, sprigs
Breading and Frying
- 120 ml unsweetened soy milk
- 5 ml apple cider vinegar
- 60 g all-purpose flour
- 100 g panko breadcrumbs
- 30 g pumpkin seeds, finely crushed
- 120 ml neutral oil, for frying
Nutrition (per serving)
Method
Pulse 50g of roasted pumpkin seeds in a food processor until they form a coarse meal.
Add chickpeas, vegetable broth, soy sauce, nutritional yeast, garlic powder, onion powder, and poultry seasoning to the food processor. Blend until completely smooth.
Transfer the puree to a large mixing bowl. Add the vital wheat gluten and knead by hand for 5 minutes until a tough, elastic dough with visible strands forms.
Divide the dough into 4 equal pieces. Shape each piece into an oval cutlet roughly 1 centimeter thick.
Wrap each cutlet loosely in aluminum foil to allow for expansion. Place in a steamer basket over boiling water and steam for 45 minutes.
Remove the wrapped cutlets from the steamer, unwrap carefully to release steam, and let them cool completely to room temperature.
Combine cabernet sauvignon, fresh cranberries, dried cranberries, cane sugar, orange juice, and thyme sprigs in a saucepan. Bring to a rapid boil over medium heat.
Reduce heat to low. Simmer the sauce for 15 minutes until the fresh cranberries burst and the liquid reduces to a thick syrup.
Whisk unsweetened soy milk and apple cider vinegar together in a shallow bowl. Let the mixture sit undisturbed for 5 minutes to curdle into vegan buttermilk.
Set up a breading station with three shallow bowls. Place flour in the first, the curdled buttermilk in the second, and a well-mixed combination of panko and 30g crushed pumpkin seeds in the third.
Dredge each cooled cutlet first in the flour, then dip completely into the buttermilk, and finally press firmly into the panko mixture to coat evenly on all sides.
Heat neutral oil in a large skillet to 180C/350F. Fry the breaded cutlets for 3 to 4 minutes per side until deeply golden brown and crispy.
Transfer the fried cutlets to a plate lined with paper towels to drain any excess oil.
Plate the warm cutlets immediately. Spoon the hot cranberry-cabernet sauce generously over the top before serving.
Chef's Notes
- Using a verified vegan wine is crucial for strict dietary adherence. Double check that the cabernet sauvignon does not use isinglass, casein, or egg whites in the fining process.
- Steaming the seitan before frying is an essential technique to lock in moisture and create a tender, meat-like structure. Do not skip the cooling phase, as it fully sets the texture.
- Crushing pumpkin seeds into the panko breading adds a robust, nutty crunch that cuts through the sweetness of the cranberry sauce and reinforces the autumnal profile.
- For an extra crisp crust, press the panko mixture firmly onto the cutlets and let them rest on a wire rack for 10 minutes before frying to allow the coating to hydrate and adhere.
- The fresh cranberries in the sauce provide essential pectin which naturally thickens the reduction without needing cornstarch. Let the sauce simmer patiently until they burst.
Storage
Refrigerator: 4 days — Store cutlets and sauce in separate airtight containers to maintain crispness.
Freezer: 2 months — Freeze unbreaded cutlets and sauce separately. Apply breading fresh before serving for optimal texture.
Reheating: Bake cutlets at 200C/400F for 15 minutes on a wire rack to restore crispness. Warm sauce gently on low heat.
