Maple Baked Seitan Cutlets

Ingredients:

• - 1/2 cup white kidney beans
• - 1 cup plain soy milk
• - 2 tbsp oil
• - 1 tsp onion powder
• - 1 tsp garlic powder
• - 1 tsp paprika
• - 1 tsp salt
• - freshly ground white pepper
• - 2 tbsp nutritional yeast flakes
• - 1 1/3 cup vital wheat gluten
• - 2 tbsp oil
• - 1 large onion, sliced
• - 1 cup water
• - 1/2 cup amber (Grade B) maple syrup
• - 1 tsp salt
• - 1/2 tsp cinnamon

Directions:

Preheat oven to 350 degrees

1. Blend beans, oil, and soy milk in a container with an immersion blender until smooth. Set aside. In a medium bowl, mix together spices, yeast flakes, and wheat gluten. Add liquid and mix together into a dough. Shape dough into a log and slice into 6 equal slices. Shape each slice into a cutlet.

2. Heat the 2 tbsp of oil in a large frying pan over medium heat. Fry each cutlet for about 1 min per side, until lightly golden. Transfer to a 9 x 13 baking dish and top with onion slices.

3. Heat water, maple syrup, salt, and cinnamon in a saucepan. Bring to boiling and pour over cutlets making sure tops are well coated.

4. Bake for 60 mins. Once sauce begins to bubble (after about 15 mins), baste cutlets every 10 mins. Sauce will disappear by 60 mins, and cutlets will get nice and golden. Serve.

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