1-2tablespoonsvegan butteroptional, use water or broth for oil free
8ouncecremini mushroomssliced
2-3clovesgarlicminced
⅛teaspoondried thyme
⅔cupMarsala
For Serving (Optional)
fresh parsleyfor garnish
Instructions
For the seitan chicken
Preheat the oven to 350 degrees F (177 degrees C).
Add all of the vegan chicken ingredients EXCEPT the vital wheat gluten to a food processor and process until smooth. Then add half of the vital wheat gluten and pulse until combined. Add the remaining half and pulse until combined again.
Transfer the mixture to a clean surface or a cutting board and knead for 30 seconds or so, but don't go overboard. Shape the dough into a log or disc and divide it into 6 roughly equal size pieces. (You may use a kitchen scale if you want them exact, but it's not necessary.)
Use the palm of your hand, or a rolling pin to flatten each piece into a "chicken cutlet" shape. It doesn't need to look perfect. Roll them thin as they will approximately double in size as they cook.
Use an oven-safe dish with a lid, like a dutch oven, and add a thin layer of vegetable broth to the bottom. Then arrange your cutlets inside, making 2 layers, and add enough broth to completely cover them about an inch above the top layer. Place the lid on top and bake for 80 minutes and remove from the oven.
If you're preparing these in advance, transfer the cutlets to a container to refrigerate overnight and finish cooking on the day you're serving. (Reserve the broth for drinking, it's delicious, don't dump it! 😉)
For the Marsala sauce
While the cutlets are in the oven, prepare your sauce. First, add the cashews with ONE cup of the vegetable broth to a high-speed blender to make your whipping "cream". Blend until smooth and set aside.
In a large and deep skillet melt your butter (if using) and add the sliced mushrooms, garlic, and thyme. Sauté until the mushrooms are reduced, approx. 3-4 minutes.
Then pour in the Marsala, the remaining cup of broth, and the vegan cashew cream you just made. Simmer over medium heat for 5-8 minutes until slightly thickened.
Once your cutlets are out of the oven, transfer them to your skillet with the sauce and simmer together for 2-3 minutes. Serve with fresh parsley and enjoy.
Notes
If you don't have a high-speed blender, presoak the cashews in hot water for 30 minutes and then drain them before blending to help them break down more easily.Use a kitchen scale to weigh the vital wheat gluten for the most accurate results and texture.For the broth, make sure to use a very flavourful kind you enjoy. I like this version. The seitan chicken will absorb some of the broth flavour as it bakes, so you don't want to use a bland variety.Do not over-knead the dough. Just enough until you see strands forming, approx. 30 seconds.For equal serving sizes, use a kitchen scale when dividing your dough into six pieces. Not completely necessary, only if you want it to be perfect.Use an oven-safe dish with a lid for baking. If you do not have a dish with a lid, use any deep oven-safe dish and cover the top with a layer of parchment paper, followed by aluminum foil. Roll the vegan chicken breasts thin. They will almost double in size in the oven.You want the cutlets to simmer in the broth and NOT boil over. Cooking them slowly results in the best texture. Don’t increase the oven temperature in an attempt to cook these faster.Leftovers keep refrigerated in a sealed container for 3-4 days or frozen air-tight in a freezer-safe container for up to 6 months.