- 10 thin seitan cutlets (about 2 pounds)
- 2 tablespoons arrowroot
- 2/3 cup plain soymilk or Rice Dream beverage
- 1½ cups cornmeal
- 2 tablespoons nutritional yeast
- 1 teaspoon sesame seeds
- ¾ teaspoon ground coriander
- ¾ teaspoon cumin
- ¼ teaspoon garlic granules
- ½ teaspoon onion flakes
- ½ teaspoon celery seeds
- 1/8 teaspoon white pepper
- Blot the cutlets with a paper towel to remove surface moisture and set them aside. In a medium bowl, dissolve the arrowroot in the soymilk. In another medium bowl, mix together all the remaining ingredients.
- Preheat the oven to broil. Lightly oil a baking sheet and set it aside.
- Dip the cutlets in the soymilk, then roll them in the cornmeal mixture. Press the cornmeal firmly into the cutlets.
- Place the breaded cutlets on the baking sheet and place them under the broiler about 6 inches from the heat source. Broil for 5-7 minutes, then turn the cutlets over and broil the other side 3-5 minutes.
- Arrange the cutlets on a serving platter and serve with your favorite sauce.