Harissa Seitan Cutlets
These spicy seitan cutlets are pan-fried until golden and offer a satisfying, flavorful plant-based meal. Infused with aromatic harissa, they are perfect for a quick and hearty lunch or dinner.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 438 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
seitan
- 1.5 cupvital wheat gluten
- 0.25 cupchickpea flour
- 1 cupvegetable broth, warm
- 2 tbspharissa paste
- 1 tbspsoy sauce
- 1 tspgarlic powder
- 1 tspsmoked paprika
cooking
- 2 tbspolive oil
garnish
- 4 pcslemon wedge(optional)
- 2 tbspfresh cilantro, chopped(optional)
Equipment
fork · whisk · medium bowl · large bowl · large non-stick skillet
The method
Step by step
- 1
In a large bowl, whisk together the vital wheat gluten and chickpea flour.
About 1 min
Cook’s note: Ensure there are no lumps in the dry mixture.
- 2
In a separate medium bowl, combine the warm vegetable broth, harissa paste, soy sauce, garlic powder, and smoked paprika. Whisk until well combined.
About 2 min
Cook’s note: Using warm broth helps the harissa paste dissolve more easily.
- 3
Pour the wet ingredients into the dry ingredients and mix with a fork until a shaggy dough forms. Do not overmix.
About 2 min
Cook’s note: Overmixing can make the seitan tough. Mix just enough to combine.
- 4
Turn the dough out onto a clean surface and knead gently for 1-2 minutes until it comes together into a firm ball.
About 2 min
Cook’s note: The dough should be elastic but not sticky.
- 5
Divide the seitan dough into 4 equal portions. Flatten each portion into a cutlet shape, about 1/2 inch thick.
About 3 min
Cook’s note: Aim for uniform thickness for even cooking.
- 6
Heat the olive oil in a large non-stick skillet over medium heat.
About 2 min
Cook’s note: Ensure the oil is hot before adding the cutlets to get a good sear.
- 7
Carefully place the seitan cutlets into the hot skillet. Cook for 5-7 minutes per side, or until golden brown and firm to the touch.
About 14 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring they cook through.
- 8
Remove the cooked cutlets from the skillet and serve immediately.
About 1 min
Cook’s note: Garnish with fresh cilantro and a lemon wedge if desired.
Per serving
Nutrition
- Calories
- 437.5kcal
- Protein
- 70g
- Carbs
- 19.9g
- Fat
- 9.4g
- Fibre
- 2.3g
- Sugar
- 1.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover seitan cutlets in an airtight container in the refrigerator.
Reheat in a lightly oiled pan over medium heat until warmed through, or in a microwave.
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