The amazingly tender VEGAN CHICKEN CUTLETS I always have on hand

At least once a week, I pull some of this seitan plant-based chicken out of my fridge and make an amazing meal. It is crazy versatile and makes quite a bit, but the real magic happens when you finish it on a grill or pan after you marinate it and/or season to whatever dish you're making. COME HANG OUT: Instagram: https://www.instagram.com/mike_trabert/ TikTok: https://www.tiktok.com/@boldflavorvegan Reddit: https://www.reddit.com/r/BoldFlavorVegan/ Facebook: https://www.facebook.com/Bold-Flavor-Vegan-104330438306865 GEAR: Chef's knife: https://amzn.to/3jMvCIl Food processor: https://amzn.to/3AD1V3s My fave storage containers: https://amzn.to/3jNkQSb The Vital Wheat Gluten I use: https://amzn.to/3lWjgjG Base recipe is adapted from @PizzaisLovely 's 10k Chicken and you can find their un-modified recipe here: https://pizzaislovely.com/10kchkn/ Shout out to@EthanChlebowski for the tip on using mayo to finish the chick'n. RECIPE: Dry: 370g Vital Wheat Gluten Wet: 1 tsp Baking Powder 1 tsp Fine Sea Salt 1 tsp MSG 3 Tbsp Oil 1 tsp vinegar (Apple Cider or Rice Wine works here) 1 can Cannellini beans (425g total) 350g Tofu (I used firm, but any should work) Other: Veggie stock Vegan Mayo Salt & Pepper to taste Fresh or dried herb like oregano Method: - Blend together wet ingredients until completely liquified in a food processor - Combine the wet mix with the vital wheat gluten and form a dough - Pop it back into the food processor and run for 3 minutes (I had to do mine in 2 batches. You can also halve the recipe and do it all in the processor) - Rest for at least 1hour, or up to 24 covered in the fridge - Roll it out into a long oval and then cut off 2-3oz pieces until the dough is all used up - Form them into cutlets, smoothing out the rough edges roll them out again as needed - Simmer in veggie stock for 45 minutes, checking every ~5 minutes to ensure that the liquid isn't boiling (that will ruin them!). Final Prep: - At this point you can also just marinate them how you desire or you can finish them how I did in the video: - Depending on how many you're making, combine vegan mayo, salt, pepper, and a dried herb and mix. Coat the dried outside of a cutlet generously. - Sear on a very hot pan until you get a nice char on both sides, and then serve. Chapters: Why I love this recipe: 0:00 - 0:19 Making and cooking the dough: 0:20 - 2:47 Uses and storage: 2:48 - 3:05 How to finish the cutlets: 3:06 - 4:36