| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Japanese |
Eat-lf, Vegetables |
1 |
Servings |
INGREDIENTS
| 67 |
g |
Wheat gluten (Seitan), (1 slice) |
| 2 |
tb |
Italian bread crumbs |
| 1/2 |
ts |
Safflower oil, or spray |
|
|
Freshly ground black pepper, to taste |
| 1/4 |
c |
Mushroom gravy |
INSTRUCTIONS
F Y I -- Seitan is the Japanese name for seasoned wheat gluten, also called
wheat gluten, gluten, wheat meat or meat of wheat. It is available canned,
frozen, and there are recipes for homemade. (:
http://www.vegetariantimes.com/ the July 1997 issue :)
Heat oil in skillet to medium. Coat the seitan slice with the cumbs.
Crisp/brown the cutlet about 3 minutes per side. Remove and keep warm. Mix
the mushroom gravy powder with the appropriate amount of water; add to the
skillet; thin with additional water as needed. McServing 185 cals (29.1%
ff) 5.8 g fat.
MENU - Breaded Seitan Dinner Cutlets * Potatoes with Lemon, Thyme and Wax
Beans * Onion Saffron Sweet Pea Relish with Orange Zest McServing 362.5
cals 8.5g fat. 21% fat; 56% carbo; 23% protein.
67 g seitan, 80 cals, 1.5 g fat (0.5 g each sat, poly mono)
Recipe by: Loma Linda (R) Seitan from Worthington Foods Posted to Digest
eat-lf.v097.n164 by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 26, 1997
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