PRESSURE COOKER TENDER PATTIES
SERVES 2 CUPS
3⁄4 cup vital wheat gluten
1⁄4 cup chickpea flour
2 tbsp nutritional yeast
1⁄2 tsp dried basil
1⁄2 tsp salt
1⁄2 tsp poultry seasoning
1⁄4 tsp garlic powder
1⁄4 tsp onion powder
1⁄4 tsp paprika
2 1⁄4 cups vegetable broth, divided
1 tsp extra virgin olive oil
1⁄2 tsp tamari
2 tbsp tomato sauce
NUTRITIONAL VALUES
Calories: 301kcal
Fat: 8.3g (1.6g S.Fat)
Carbs: 26.2g
Protein: 31.3g
Sugar: 5.4g
Sodium: 2765mg
METHOD
In a large mixing bowl, combine the gluten, flour, nutritional yeast, basil, salt, poultry seasoning, garlic and onion powders, and paprika.
In a small bowl, combine 3/4 cup vegetable broth, oil, and tamari. Combine the wet and dry ingredients in a mixing bowl.
Combine the ingredients and knead for 2 to 3 minutes, or until the dough is elastic. It should be stretchy and pull back while remaining pliable. Cut the dough into eight equal pieces. Squeeze and work your fingers around to form a patty about 3 to 4 inches in diameter.
Put everything in an electric pressure cooker. In a small bowl, combine 1 1/2 cups water, 1 1/2 cups vegetable broth, and the tomato sauce, then pour over the seitan cutlets in the pressure cooker. Close the lid, making sure the top knob is in the sealing position. On the front of the pot, press the Manual button. Set the button to 4 (meaning 4 minutes). The pressure cooker will click and begin to build pressure in a few seconds. Building pressure and cooking time will take about 15 minutes. Allow the cutlets to set in the pot. They will continue to cook as the pressure naturally releases. Don't open the vent.
Go ahead and vent after about an hour. It may have already cooled completely, but vent to ensure that all of the pressure has been released before opening the lid.
Remove the cutlets from the liquid and place them on a cooling rack to cool. You can eat them right away, add them to a recipe, or store them in the refrigerator overnight. They are delicious the next day and freeze well.
In a small bowl, combine 3/4 cup vegetable broth, oil, and tamari. Combine the wet and dry ingredients in a mixing bowl.
Combine the ingredients and knead for 2 to 3 minutes, or until the dough is elastic. It should be stretchy and pull back while remaining pliable. Cut the dough into eight equal pieces. Squeeze and work your fingers around to form a patty about 3 to 4 inches in diameter.
Put everything in an electric pressure cooker. In a small bowl, combine 1 1/2 cups water, 1 1/2 cups vegetable broth, and the tomato sauce, then pour over the seitan cutlets in the pressure cooker. Close the lid, making sure the top knob is in the sealing position. On the front of the pot, press the Manual button. Set the button to 4 (meaning 4 minutes). The pressure cooker will click and begin to build pressure in a few seconds. Building pressure and cooking time will take about 15 minutes. Allow the cutlets to set in the pot. They will continue to cook as the pressure naturally releases. Don't open the vent.
Go ahead and vent after about an hour. It may have already cooled completely, but vent to ensure that all of the pressure has been released before opening the lid.
Remove the cutlets from the liquid and place them on a cooling rack to cool. You can eat them right away, add them to a recipe, or store them in the refrigerator overnight. They are delicious the next day and freeze well.
