Former professional baker specializing in vegan and gluten free recipe development. Current eater, baker and blogger in Calgary, AB.

Vietnamese Seitan Recipe on a Baguette with Savoury Broth Dip

This was another recipe from Veganomicon. It was my first time making seitan and it turned out good. I liked this a lot. I did everything the same, except I omitted the cilantro because I just don't like it. The seitan was a PAIN to make but well worth it. I think the texture of the cutlets would work really well for a Chinese style ginger beef maybe I'll work on that next. Enjoy!

Seitan Cutlets

Makes 6 cutlets


6 cups vegetable broth

3 tablespoons soy sauce

Bring to a boil in a pot and then turn off the heat and keep covered.


1 ¼ cup vital wheat gluten

½ cup cold vegetabl broth

¼ cup soy sauce

1 tablespoon olive oil

2 cloves farlic, pressed or grated on a microplane grate

1 teaspoon grated lemon zest (optional)

Place the wheat gluten in a mixing bowl. Pour the cold vegetable broth into a measuring cup. Then pour in the soy sauce. Add the oil, garlic and lemon zest and mix. Pour the wet mixture into the flour and combine with a wooden spoon until most of the moisture has absorbed and it's partially clumped up with the flour. Use your hands to knead for about 3 minutes, until the dough is elastic. Divide into six equal pieces.

Take each piece and stretch and knead it into an oblong cutlet shape that is a little less than ½ inch thick. Use your body weight to press it and stretch it on a hard surgace; there will be some resistance but just keep at it.

Pour the heated vegetable broth into a 9/13 inch baking pan. Place the cutlets in the broth, , then bake for about 30 minutes uncovered, turn the cutlets over and bake for an additional 20 minutes.

Remove from the oven and place the cutlets in a colander to drain. The cutlets are now ready to use in whatever seitan recipe you choose. If you have extra seitan, store it in the cooking liquid in a tightly covered container.

Vietnamese Seitan Baguette with Savory Broth Dip

Serves 4

Dipping broth

2 ½ cup of brothe from seitan cutlets

4 cloves of garlic, left whole with peel but gently crushed

1-inch piece finger root, slices into 1/8-inch pieces and gently crushed

½ teaspoon five-spice powder

1 teaspoon red pepper flakes

1 ½ teaspoon sugar

2 tablespoons lime juice

In a 2-quart sauce pan, combine the broth, garlic, ginger, five-spice powder, and pepper flakes. Don't cover the pan. Bring to aboi land boil for 5 minutes, then turn down heat to medium-low and simmer for another 10 minutes. Turn off the heat, stir in the sugar and lime juice, and cover the broth to keep it warm until ready to serve. You may strain the brother before serving; it's easily done by ladling individual servings through a mesh strainer into serving bowls.


4-8 Seitan Cutlets, grilled, baked or fried, cut into thin slices

4 (5-inch) French baguettes, or indivisual mini baguettes

Several sprigs of fresh cilantro

Red onion rings, sliced thinly

Cucumber (seedless is best), peeled and sliced into long, thin strips

Prepared vegan mayonnaise, several tablespoons per sandwich or to taste

Warm the seitan slices in a pan or keep warm in the oven until ready to use. Slice each baguette in half. Keeping one long side intact, open up and lightly toast. Spread mayonnaise on each half of the baguette and layer one side with cucumber, onion rings and seitan slices; top with the cilantro. Close the sandiwches and press down on top to smash down a little. Holding it firmly, slice each sandwich in half on the diagonal. Serve with a small cup of hot broth.

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