Seitan from Simply Heavenly
















photos of preparation

1 c. vital wheat gluten
14 tbsp water (measure 1 c of water then remove 2 tbsp.)

Mix the gluten and water by hand until it forms a spongy dough, no kneading is required. Let soak in warm water before baking, this improves the texture.  Put into an oiled loaf pan and bake at 375 for 1 hour 15 min. or until dark brown on top.  The gluten will rise just like a loaf of bread and when done will have a shiny golden brown skin.  However, after about 30 min. of baking, check the gluten and if it is starting to puff up more than 2 inches above the sides of the pan, pierce the top in 3 places with a knife. ( I had to do this several times).

When it is done, slice the gluten loaf into slices 3.8 inch to 1/2 inch thick.  If chunks are desired, cut the slice into cubes or strips.

Place the slices or cubes in boiling Gluten Broth, and boil for 30 min.  A weight maybe be required to keep it submerged.

If possible, let the cooked gluten soak overnight for best flavor, though it can be used right away if need be.

Un-chicken Gluten Broth
1/2 c. chopped onion
4.5 tsp msg–I don’t use this and substituted with 3 tsp. fish sauce and 1 tsp worcestershire sauce
1 tsp sea salt
1 tsp poultry seasoning
1/3 c. nutritional yeast
1 tsp corn oil–I used cannola
2 c. water

Combine everything and simmer for 5 minutes