Seitan Escalopes


  • 1 large white onion

  • 1 tbsp vegetable oil (plus more more cooking)

  • 2 cloves garlic, crushed

  • 150g mushrooms, finely chopped

  • 1 tin of chickpeas (save the aquafaba)

  • 1 tbsp tomato puree

  • 1 tbsp smoked paprika

  • 2 tbsp chicken seasoning

  • 1 tbsp soy sauce

  • 150ml soya milk

  • 2 tsp apple cider vinegar

  • 2-3 stock cubes

  • 250g gluten flour

  • 50g plain flour+ extra for kneading

  • 2x slices of toast

  • 3 tbsp plain flour

  • 1 tbsp nutritional yeast

  • Pinch of salt

  • Ground black pepper


  1. Chop and fry onion in saucepan in 1 tbsp vegetable oil

  2. Once the onion has softened add the garlic and mushrooms and stir until mushrooms have cooked through.

  3. Once the mushrooms are cooked take the pan off the heat. Drain the chickpeas and add to the pan- making sure you save the aquafaba. Add the tomato puree, smoked paprika, chicken seasoning, soy sauce, apple cider vinegar, soy milk and crumble in the stock cube. Blend all together with a stick blender until smooth.

  4. Add the flours to a large mixing bowl and slowly pour the liquid onto the flour and stir until a dough is formed.

  5. Knead the dough for 5-10 minutes until it is smooth and springy. If the dough is still sticky add a touch more plain flour, if it is too dry then keep kneading.

  6. As best as you can roll the dough to make it into a rectangular- loaf shape. Using a sharp knife slice the loaf the same way you would bread- into roughly 1.5cm slices to make your escallop shapes. You should end up with around 8 of these.

  7. Boil water in a saucepan and add your stock cube. Add each escalope into the pan and making sure they don’t stick together but are covered by water. Put the lid on and simmer for 30minutes, if you pan is not large enough to fit them then you may need two pans. Use 1 stock cube per pan.

  8. While the seitan is boiling make the southern fried chicken crumb. To do this rip up your toast and making sure it is cool, blend with your 3 tbsp plain flour, nutritional yeast, salt and plenty of ground black pepper.

  9. Set up your crumbing station- in one shallow bowl add the aqua aba in another add some of the crumb. Once the seitan is boiled, cool for 5-10mins then submerge in aquafaba and then completely cover in crumbs. Repeat this process adding more crumb to the bowl when needed, until all are covered.

  10. In a frying pan, cover the base with sunflower, rapeseed or vegetable oil and heat until hot. Then add your seitan a few at a time and fry for around 3 minutes on each side, once done pop onto a plate with some kitchen roll on to absorb the excess oil. Add more oil to the pan to ensure there is always that the base of the pan is always covered so that the seitan wont stick or burn.

  11. Once all the seitan is cooked it is ready to eat! They can also be frozen and reheated at 180C in the oven for 20mins.

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