(For all ingredients, please use organic versions if available)
Vegan Veal Scaloppini
2 pounds seitan, sliced into cutlets
Olive oil

1 cup flour (pastry flour recommended)
½ cup nutritional yeast
Sea salt and ground pepper to taste

2 cups diced tomatoes
2 cups whole tomatoes, quartered
2 cups tomato sauce
3 tablespoons rice syrup
3 cloves garlic, minced
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
Serve over pasta (linguine recommended)