Chicken-Fried Seitan Cutlets

It's best to make the seitan ahead of time. It keeps in the fridge for at least a week, or you can freeze the cutlets.

dry:
1 cup vital wheat gluten
1/4 cup chickpea flour or all purpose flour
1 tsp onion powder
1 tsp garlic powder
1 tsp poultry seasoning
1 tsp salt

wet:
3/4 cup cold water or vegetable broth
1 tablespoon olive oil

Combine the dry with the wet and knead for a few minutes, or until springy. Take golf-ball-sized pieces of dough, flatten out as thin as possible, and place in 6 cups cold veggie broth. Simmer on low for 1 hour; don't allow it to boil. (I do this bit in a slow cooker for 6 hours on low.) Store in cooking broth in the fridge until ready to use.

breading:
1 tsp garlic powder
1/2 tsp paprika
2 Tbsp nutritional yeast
2/3 cup white flour

Remove the seitan from the broth and press to remove as much liquid as possible. Heat a thin layer of olive oil in a skillet on medium. Dredge the cutlets in the breading mixture and slide into the oil. Cook on each side for 3-4 minutes. Serve with whatever sauce you prefer (I like BBQ).

Vegan Chicken-y Type Dish

This was the result of randomly pulling things out of my pantry. The result was eerily like chicken soup and/or chicken pot pie filling. The boy loved it.

4 cloves garlic, chopped
1 tsp olive oil
8 oz. oyster mushrooms
1/4 tsp salt
a couple of handfuls of dried bean curd stick (yuba), broken into bits + hot water to rehydrate
2 tablespoons capers
3 hearts of palm, diced
4-5 fresh basil and oregano leaves, torn into bits

Boil water and pour over dried bean curd until it rehydrates.

Saute the garlic and mushrooms in the olive oil. Add salt and let mushrooms cook down. Add capers, hearts of palm, bean curd and basil & oregano. Cook over low heat for 5 minutes or so.