Vegan "Chicken" Parmigiana
Prep time: 
Cook time: 
Total time: 
Serves: 8 Cutlets serves 8
 
Ingredients
  • For the Seitan Cutlets
  • Chick peas drained 1 can (approx 2 cups)
  • Olive Oil ¼ cup
  • Vital Wheat Gluten1 cup
  • Bread Crumbs 1 cup
  • Vegetable Stock ½ cup
  • Soy Sauce ¼ cup
  • Thyme 1 teaspoon
  • Italian Seasoning 2 teaspoons
  • Sage ½ teaspoon
  • Paprika 1 teaspoon
  • Fresh garlic cloves 5
  • Salt 1 teaspoon
  • Vegan Mozzerella Cheese 1 cup
  • Pasta of your choice 8oz
  • 1 Jar Tomato Sauce or recipe as follows
  • For the Quick Sauce:
  • 1- 28oz can crushed tomatoes
  • Onion ½ cup
  • Fresh Parsley ¼ cup packed
  • Fresh Basil ¼ cup packed
  • Fresh Garlic cloves 4
  • Crushed Red Pepper optional ½ teaspoon
  • Salt & Pepper & Sugar to taste
  • For the Breading:
  • 1½ cups Panko Bread Crumbs
  • ¼ cup Vegan parmesan cheese
  • 2 Tbs Parsley (fresh or dried)
  • ½ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • heavy pinch salt & pepper
  • For Dipping the breaded cutlets:
  • 1 cup Soy Milk
  • 1 Tbs Olive Oil
Instructions
  1. To make the quick tomato sauce put all ingredients together in a sauce pot over low-medium heat and simmer while you prepare the seitan.
  2. **Be sure to blend the sauce smooth in a food processor or with a stick blender once it is done
  3. For the chickpea cutlets:
  4. Combine the drained chickpeas and garlic cloves in a food processor and pulse to a chunky paste.
  5. Transfer to a large mixing bowl and add all the other seitan ingredients.
  6. Knead until the vital wheat gluten forms strands (about 3 minutes in a mixer on medium speed) will take longer by hand.
  7. Cut the chickpea seitan into 8 equal pieces and knead each one slightly then pat into patty / cutlet shapes.
  8. Sprinkle with flour and for added crispness dip each one in soy milk mixed with 1 Tbs oil *this is necessary for the Air Fryer and if you are going to bake them in the oven, but not for Pan frying
  9. Let the excess milk mixture drip off them dip in breading
  10. Air Fry for 20 minutes at 350°F or bake on a sheet pan in a preheated 400°F oven for 35 minutes or pan fry in about 2 Tbs olive or coconut oil for 3-5 minutes each side until browned and crispy
  11. Transfer to a baking dish with about 1½ cups sauce on the bottom and then top with more sauce and vegan cheese.
  12. Bake in a preheated 400°F oven for 15 minutes or until the cheese is melted and sauce is bubbling.
  13. Serve with pasta and more sauce
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-chicken-parmigiana/