Man, you guys, Vegan Diner. Every single thing I've made from this book far exceeds my expectations.
I kind of couldn't believe how good these seitan cutlets were. The dough is seasoned with oregano and fennel to make it sausagey - you would be shocked at how easily the addition of a little fennel seed turns weird vegan meat substitutes into sausage. I made the tomato sauce and seitan last night - mixed up the dough, formed it into patties, and steamed it for about 45 minutes - so tonight all I had to do was bread and fry them and cook the pasta. This was very, very much like chicken-fried steak, which to this Missourian equals AWESOME.
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