Italian Vegan Cutlets


  • 1/2 gallon water
  • 1/2 c. Bragg’s Liquid Aminos
  • 1/4 c. bottled chopped garlic
  • 2 c. vital wheat gluten flour
  • 2 c. cool water
  • 2 c. bread crumbs
  • 1/4 c. Italian seasoning
  • olive oil to sauté


  1. Bring half gallon water, Bragg’s Liquid Aminos, and garlic to a boil.
  2. In a small bowl combine cool water and gluten flour, stirring quickly.
  3. Form gluten into a roll and let rest for about 10 minutes.
  4. Slice gluten 1/4-inch thick and drop into boiling broth. Cover and cook for 20 to 25 minutes. Drain.
  5. Mix bread crumbs and Italian seasoning.
  6. Bread the cutlets and sauté in a little olive oil until golden.
Browse Cook(s): Mark Anthony
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.