Vegan Epicurean's Pork Seitan Chops!!!

Have you ever mindlessly daydreamed of a dinner that you could no longer eat, or to be more precise, had no want to eat.
But still in the back of your mind, you want it?

That is how I feel about Pork.....
Growing up in Iowa, I was surrounded by pork.
Iowa is the hog capitol, you know.
Every single farm for miles is a hog farm. The smell coming off of them was atrocious, but my mother told me it was the smell of money, and unfortunately it is.

I loved pork... Pork chops, pork steak, sausage, and ham all enticed me.
I would have to say that pork chops will be the end of me yet....

So, when I saw Vegan Epicureans Porky Seitan cutlets, I knew I had to try them....like right now!!!!

The picture on her blog literally made my mouth water instantly.... I will post her original recipe here, but go to her blog and check out that picture!
http://veganepicurean.blogspot.com/2009/12/porky-seitan-cutlets.html
Nom Nom Nom!~
Oh my gosh, right!!!!!

Porky Seitan Cutlets
Makes 8 cutlets

Ingredients:
1 yellow onion, peeled and minced (approximately 1 cup)
2 cloves garlic, peeled and minced
½ cup water
2 teaspoons tomato paste
¼ teaspoon marmite
1 tablespoon Worcestershire sauce
½ teaspoon salt, or to taste
enough water to make 2 cups
2 cups fresh whole wheat bread crumbs
2 cups vital wheat gluten

Directions:
Preheat the oven to 350 degrees.
Water saute the onions and garlic until completely soft.
Place onions, garlic and any remaining liquid in your blender with the tomato paste, marmite, Worcestershire, salt and enough water to make 2 cups.
Puree the mixture until completely smooth. Pour the wet ingredients over the breadcrumbs and stir to combine.
Allow this mixture to sit undisturbed until the breadcrumbs are completely soft. Now add the vital wheat gluten and knead to combine the ingredients. All the dry ingredients should be incorporated into the wet mixture.
If any of the gluten remains dry you will need to add a little more liquid.Form the seitan dough into a mass and cut it into eight roughly equal balls. Form each ball into a flat patty shape.
Heat a lightly oiled heavy bottom skillet over med high heat (I use cast iron).
Cook the cutlets on each side until they release easily on their own. Move the seared cutlets to a waiting half sheet pan. Don’t crowd the pan as the cutlets will expand a little as they cook. I cook no more than three cutlets in the skillet at one time.
Add ½ cup water to the half sheet pan and bake the cutlets for 20 minutes. Remove the pan from the oven and add another ½ cup of water to the pan and place it back in the oven. I rotate the pan to make certain the cutlets cook evenly. Bake for another 20 minutes.
When you are finished baking the water should have been absorbed or evaporated.

Use the cutlets in any omni recipe that calls for pork.

I did not have Marmite, so I subbed soy sauce, and I used roasted garlic, because it was the only kind I had..
After kneading the vital wheat gluten into the wet mix!
Slicing the chops!

The cut chops! I seriously think these look like Butterfly pork chops!

I topped these with Montreal chicken seasoning, like I would my pork chops...

Getting ready for the oven steaming



With dinner I wanted a really fresh salad to go with it, so I whipped up my go to salad in the summer...

Cheaters homemade cucumber ranch salad dressing

1 pkt. vegan ranch seasoning

1 cup vegan mayonnaise

1/2 cupish soy milk

1/2 zested English cucumber, minced (if not using organic, peel the entire cucumber)
1/2 cup minced fresh parsley

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Mix everything together, and refrigerate until ready to use.

Romaine and parsley salad

2 heads of organic romaine

2 cups fresh organic parsley or your favorite herb

1 pint organic cherry tomatoes, washed and halved

1 small bunch green onions, sliced

Toss dressing with salad and enjoy!

This salad is so fresh and delicious, This is my absolute favorite, and I will practically eat myself sick of it this summer!

Here is my dinner

Now for the fun part....

The review!!!

This was in my humble opinion, is the greatest thing I have eaten since going back into veganism!

I practically licked my plate clean. The texture of this was phenomenal, and I had to cut it with a steak knife which only added to the appeal!

I followed the recipe exactly, although I did not have the marmite or fresh garlic, ( I used soy sauce for the marmite and Christopher Ranch roasted garlic), I cannot imagine that it could possibly have taken away from the flavor of this chop.

Will I make this again? Heck yes! This is by far my favorite food so far this year...until I try some more of Alicia's recipes.

I must say that I feel a kinship to Alicia's food, having been a caterer, I look for that special something to put food over the top and I feel this meal did just that!

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I know I am gushing, but honestly, please give this a try, you will love it!

Oh, Thank you Alicia!!!

You are AWESOME!