After making the Chickpea Seitan Cutlet recipe from the Veganomicon for the first time, I thought it’d be pretty awesome with a white gravy, a la chicken-fried steak. I originally was planning to do it with some kick-ass Southern sides – smoky collard greens, sweet potato casserole, maybe some cole slaw or something. Alas, when the time came, I was feeling super lazy, so I just roasted up some sweet potatoes and broccoli.
Definitely going to have to put this one in the “Works in Progress” category, I’m afraid. The seitan cutlets were tasty, but after a couple bites I switched to eating them with barbecue sauce instead of the gravy. The gravy was fine, but it was pretty bland. I think my error was in baking the cutlets instead of frying them, so I didn’t have anything stuck to the bottom of the pan to give the gravy some flavor. I think next time I might use a little bit of vegan sausage as a base for the gravy.
That said, it was still edible. Everyone ate it pretty happily, and my four-year-old even asked for seconds on the seitan, so that was a win in my book.
I used this recipe from Isa Chandra Moskowitz except that I baked the cutlets at 450 for about six minutes per side instead of frying them. They were very good, and I’ll do that again in the future, but it was a mistake to do that when I was trying to imitate a fried dish.
For the gravy, I made a roux of two tablespoons of Earth Balance and two tablespoons of flour, then slowly whisked in about ¾ cup of soy milk over medium heat until it was nice and thick. For seasoning, I used salt, lots of black pepper, and a couple tablespoons of chopped parsley to try to brighten it up.