Step 1

Preheat your oven to 375°F (190°C)

Step 2

Drain and rinse a can of cannellini beans and pour into a medium-sized bowl (or food processor). Using a potato masher (or your food processor) mash the beans until smooth and creamy.

Step 3

Add vegetable broth, tamari, pepper, and all-purpose seasoning blend to bowl and mix to combine.

Step 4

Add vital wheat gluten and mix. When a dough starts to form, use your hands to knead the dough for about a minute. The mixture should be squishy and moist.

Step 5

Break the seitan dough apart into 8 equal pieces. Working with one piece at a time, flatten the dough between the palms of your hands. It should look somewhat like a chicken cutlet in size and shape.

Step 6

Pour breadcrumbs onto a plate or shallow bowl. Press the seitan cutlets into the breadcrumbs, coating them. Flip to coat the other side.

Step 7

Place breaded cutlets on a baking sheet. Bake at 375°F (190°C) for 25 minutes, flipping halfway through.

Step 8

Spread half of the marinara sauce on the bottom of a 13x9" oven-safe casserole dish. Evenly place each pre-cooked seitan cutlet into the pan on top of the sauce. It's okay if they overlap a little bit. Pour the remaining sauce on top and cover with vegan mozzarella cheese.

Step 9

Bake for an additional 10-15 minutes, or until the sauce starts to bubble. Serve warm over pasta, rice, or vegetables.

Step 10

Add all ingredients to a food processor or high-speed blender. Blend on high until smooth and creamy (2-3 minutes).

Step 11

Add ingredients to small pot on medium-high heat. Stir constantly until thick. Serve immediately or store in refrigerator.