At least once a week, I pull some of this seitan plantbased chicken out of my fridge and make an amazing meal. It is crazy versatile and makes quite a bit, but the real magic happens when you finish it on a grill or pan after you marinate it and/or season to whatever dish you're making.

COME HANG OUT:
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GEAR:
Chef's knife: https://amzn.to/3jMvCIl
Food processor: https://amzn.to/3AD1V3s
My fave storage containers: https://amzn.to/3jNkQSb
The Vital Wheat Gluten I use: https://amzn.to/3lWjgjG

Base recipe is adapted from ‪@PizzaisLovely‬ 's 10k Chicken and you can find their unmodified recipe here: https://pizzaislovely.com/10kchkn/

Shout out to‪@EthanChlebowski‬ for the tip on using mayo to finish the chick'n.

RECIPE:
Dry:
370g Vital Wheat Gluten

Wet:
1 tsp Baking Powder
1 tsp Fine Sea Salt
1 tsp MSG
3 Tbsp Oil
1 tsp vinegar (Apple Cider or Rice Wine works here)
1 can Cannellini beans (425g total)
350g Tofu (I used firm, but any should work)

Other:
Veggie stock
Vegan Mayo
Salt & Pepper to taste
Fresh or dried herb like oregano

Method:
Blend together wet ingredients until completely liquified in a food processor
Combine the wet mix with the vital wheat gluten and form a dough
Pop it back into the food processor and run for 3 minutes (I had to do mine in 2 batches. You can also halve the recipe and do it all in the processor)
Rest for at least 1hour, or up to 24 covered in the fridge
Roll it out into a long oval and then cut off 23oz pieces until the dough is all used up
Form them into cutlets, smoothing out the rough edges roll them out again as needed
Simmer in veggie stock for 45 minutes, checking every ~5 minutes to ensure that the liquid isn't boiling (that will ruin them!).

Final Prep:
At this point you can also just marinate them how you desire or you can finish them how I did in the video:
Depending on how many you're making, combine vegan mayo, salt, pepper, and a dried herb and mix. Coat the dried outside of a cutlet generously.
Sear on a very hot pan until you get a nice char on both sides, and then serve.

Chapters:
Why I love this recipe: 0:00 0:19
Making and cooking the dough: 0:20 2:47
Uses and storage: 2:48 3:05
How to finish the cutlets: 3:06 4:36