Tomato Rice with Breaded Seitan Cutlets
Aromatic tomato rice served with crispy homemade seitan cutlets
LUNCH/DINNER
Total
1H15min
Prep
20min
Cook
55min
Servings:servings
For the Rice:
- 200 grLong Grain Rice
- 0.50Onion
- 2 clovesGarlic
- 3 small ripe Tomatoes
- 300 mlWater
- 5 leavesFresh Basil
- Olive Oil to taste
- Oregano to taste
- Black Pepper to taste
- Salt to taste
For the Chickpea Seitan:
- 200 grChickpeas
- 60 mlWater
- 2 tbspSoy Sauce
- 1 tspDijon Mustard
- 1 tspSalt
- 40 grWheat Flour
- 60 grVital Wheat Gluten
- Vegetable Stock as needed
For the Breaded Cutlets:
- 1 tbspTomato Paste
- 50 mlBeer
- 3 tbspWater
- Dried Onion to taste
- Garlic Powder to taste
- Wheat Flour to taste
- Lemon Juice to taste
- Breadcrumbs to taste
Tomato Rice with Breaded Seitan Cutlets
Aromatic tomato rice served with crispy homemade seitan cutlets
LUNCH/DINNER
Total
1H15min
Prep
20min
Cook
55min
Servings:servings
INGREDIENTS
For the Rice:
- 200 grLong Grain Rice
- 0.50Onion
- 2 clovesGarlic
- 3 small ripe Tomatoes
- 300 mlWater
- 5 leavesFresh Basil
- Olive Oil to taste
- Oregano to taste
- Black Pepper to taste
- Salt to taste
For the Chickpea Seitan:
- 200 grChickpeas
- 60 mlWater
- 2 tbspSoy Sauce
- 1 tspDijon Mustard
- 1 tspSalt
- 40 grWheat Flour
- 60 grVital Wheat Gluten
- Vegetable Stock as needed
For the Breaded Cutlets:
- 1 tbspTomato Paste
- 50 mlBeer
- 3 tbspWater
- Dried Onion to taste
- Garlic Powder to taste
- Wheat Flour to taste
- Lemon Juice to taste
- Breadcrumbs to taste
INSTRUCTIONS
For the Tomato Rice:
- 1In a saucepan, heat a drizzle of olive oil. Add the diced onion and bay leaves. Sauté, then add the minced garlic.
- 2Add the diced tomatoes along with the oregano, basil, salt and black pepper and let reduce slightly. Lower the heat, cover and simmer for 15 minutes (the longer the better). Remove the bay leaves and blend with a hand blender.
- 3Add the rice and water and cook until the rice reaches your preferred texture.
For the Chickpea Seitan:
- 1Add the chickpeas and water to a food processor and blend until smooth.
- 2Add the remaining ingredients (except the vegetable stock) and mix well.
- 3Transfer the dough to a work surface and knead lightly. Shape into a large ball.
- 4Place the seitan in a pot and add vegetable stock until it's halfway submerged. Once it starts to boil, reduce to a low simmer, cover and cook for 40 minutes.
- 5Remove the seitan from the stock and let cool. Once cool, slice and set aside.
For the Breaded Cutlets:
- 1In a deep plate, make the batter — mix the tomato paste, beer, dried onion, garlic powder, salt, water, flour and lemon juice. Adjust with more flour or water until you get a thick coating batter.
- 2In a separate plate, add the breadcrumbs.
- 3Dip each seitan slice in the batter, then coat in breadcrumbs. Repeat for extra crunch if desired.
- 4Fry in oil or olive oil according to preference.
- 5Serve the tomato rice with the breaded cutlets and a salad.