I had so many requests for a parmigiana recipe, and I really wanted to make something healthy-ish with low/no oil (if you add your own cashew cheese or other homemade cheese to the top, you could easily make this recipe oil-free).
I loved the texture of the chick’n and it didn’t have a strong mock meat flavour or texture.
Vegan Parmigiana With Homemade Chicken Seitan Cutlets Recipe
1/3 cup cannellini beans
1/8 cup of
1/2 tablespoon soy sauce
pinch of ground black pepper
wheat gluten (gluten flour)
1/6 teaspoon all purpose seasoning
panko bread crumbs
1/3 tin of organic crushed tomato
1 tablespoon finely diced onion
1/4 teaspoon minced garlic
1/4 teaspoon dried basil (can use a couple of leaves of fresh if you have it)
1/4 teaspoon dried parsley
dash of water
1/2 teaspoon tomato paste
1 1/2 tablespoons
Follow Your Heart Mozzarella Shreds
Preheat oven to 200 degrees Celsius.
In a small bowl mash the cannellini beans.
Once mashed, add in the soy sauce, chicken stock, black pepper and all purpose seasoning and mix well.
Sprinkle in the wheat gluten and combine until all is wet. If you need to, add in a little bit extra water.
Form into the shape of a cutlet, you want to make sure your cutlet is no more than half a centimeter thick.
On a plate sprinkle your bread crumbs and dip the cutlet in. Make sure it is well coated.
Place on a baking tray and put in oven for about 15 - 20 minutes. Flip at the halfway mark.
You want it to be just starting to turn golden brown.
While your cutlet is cooking, Chop your onion and add onion, minced garlic and water and cook until onion starts to go clear and fragrant.
Add in the crushed tomatoes and if they are a bit chunky mash them up.
Add in the tomato paste, basil and parsley.
Allow to simmer for about 15 - 20 minutes until sauce thickens.
Bring your cutlet out of the oven and place in a baking tray. Coat it with the tomato sauce and then sprinkle the cheese over the top.
Place back in your oven for about 5 minutes, or until cheese has melted.
Serve with chips, a side salad (or both).
This recipe was republished with permission from Amanda Fisher.