Are you a vegan craving the taste of mouthwatering, tender pork chops? Look no further! We have curated a unique recipe that will satisfy your cravings without compromising your plant-based lifestyle. These seitan chops are not only delicious but also packed with savory flavors that will leave you wanting more.
Key Takeaways
Elevating the Vegan Chop Game
Creating the perfect vegan pork chop is no easy task. We wanted to capture the depth of flavor found in traditional pork chops while maintaining a subtle, yet satisfying taste. After several trials and a few “eureka” moments, we discovered the secrets to taking these seitan chops to the next level.
Perfect Texture Every Time
Traditionally, most seitan recipes call for a rest period after cooking to improve the texture. However, we found that sometimes hunger gets the best of us. Surprisingly, our chops turned out perfectly when cooled for just over an hour at room temperature. According to my husband, they had the “most meaty texture of all the seitan you’ve ever made.” Of course, you can still make them ahead of time and let them rest, but the choice is yours.
Achieving the Coveted Fat Layer
One of the key elements we strived to recreate was the juicy, gelatinous fat layer found in pork chops. After years of experimentation, we finally achieved that melt-in-your-mouth quality. Our seitan holds up when cooked in broth, providing a satisfying texture reminiscent of its meaty counterpart. We think it’s AMAZING, and we hope you do too!
Baking Magic
Our favorite method of cooking these chops came as a pleasant surprise. Baking them allowed the seitan to absorb the flavorful broth, resulting in a delicious, moist chop. Despite concerns about turning into squishy, monstrous Halloween treats, they retained their original size after a brief time at room temperature. For a slightly softer texture, cooking on a low simmer is equally delicious. The choice is yours!
Your Feedback Matters
We’re continuously striving to improve our seitan “chops.” Your feedback is invaluable to us. If you enjoy these flavorful delights, please let us know and don’t forget to rate the recipe. And if you don’t love them, we’d love to know why! We want to refine our technique and make these seitan chops the best they can be.
Recipe Tips and Tricks
- Storing the gluten in a sealed container in the fridge after washing and draining can make the cooking process easier. Breaking it into separate steps allows for better texture, and it’s convenient to have washed gluten ready to go.
- If you prefer knowing the weights or need a larger amount of fat dough for other dishes, our washed, drained, and rested gluten weighed about 560g pre-seasoning and approximately 600g post-seasoning. Adding the butter, agar, and glutinous rice flour to 120g of seasoned dough should do the trick.
- If you have some time to spare, let the seasoned, assembled cylinder rest in a sealed container in the fridge until you’re ready to slice and cook. Just like most seitan recipes, this rest period will only enhance the texture. But if you’re in a hurry, no worries—they’ll still be fantastic if you cook them the same day.
Are you ready to embark on a vegan BBQ adventure with these tantalizing seitan chops? Give them a try and let your taste buds be the judge!
More Vegan Comfort Food
For more mouthwatering vegan recipes and comfort food ideas, check out our other Porq recipes and satisfy your cravings the plant-based way.
