Pressure Cooker Tender Patties

Pressure Cooker Tender Patties Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 5 minutes


¾ cup vital wheat gluten

¼ cup chickpea flour

2 tablespoons nutritional yeast

½ teaspoon dried basil

½ teaspoon salt

½ teaspoon poultry seasoning

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon paprika

2¼ cups vegetable broth, divided

1 teaspoon extra virgin olive oil

½ teaspoon tamari

2 tablespoons tomato sauce


1Add the gluten, flour, nutritional yeast, basil, salt, poultry seasoning, garlic and onion powders, and paprika to a large bowl.

2Mix ¾ cup vegetable broth, oil, and tamari in a small bowl. Pour the wet mixture into the dry ingredients.

3Mix and then knead for about 2 to 3 minutes or until elastic. It should be stretchy and pull back but still pliable. Divide the dough into eight pieces. Use your fingers to squeeze and work around into a patty measuring about 3 to 4 inches in diameter.

4Place in an electric pressure cooker.

5Add 1½ cups water, 1½ cups vegetable broth, and the tomato sauce to a small bowl, stir, and then pour over the seitan cutlets in the pressure cooker. Close the lid, making sure the top knob is turned to sealing. Press Manual on the front of the pot. Push button to 4 (meaning 4 minutes). In a few seconds, the pressure cooker will make a click and start to build pressure. It will take about 15 minutes to build pressure and cook. Leave the cutlets in the pot to set. They will cook more as the pressure is naturally releasing. Don’t vent.

6After about an hour, go ahead and vent. It may already have cooled completely, but vent to make sure all of the pressure has been released and then open the lid.

7Remove the cutlets from the liquid and set aside to cool. You can eat them right away, add to a recipe, or keep in the fridge overnight. They are great the next day and keep well in the freezer.

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