Place gluten pieces on buttered baking sheet;
bake at 375° for 1
check after 30 minutes to pierce and flip.
Measure 6 cups water into stock pot;
Chop 2 cups onion and add to water;
1-1/2 Tbsp. Oil (canola, sunflower, toasted sesame)
1-1/2 Tbsp. Salt
1-1/2 Tbsp. Poultry Seasoning
1 cup Nutritional Yeast (not baking yeast; not brewer’s yeast)
Bring the broth to a boil, and simmer 5 minutes.
Turn off burner and let broth sit.
Meanwhile, keep an eye on the gluten baking…
After 15 minutes, it looks about the same as it did when it went in…
But after half an hour, the gluten begins to puff up…
And after 30 minutes, it’s time to pierce each piece and turn over;
then bake another 30 minutes.
After the final 30 minutes, the gluten is again puffed up.
Pierce again in several spots to deflate gluten.
Have broth simmering very low;
place gluten into broth.
Use a heavy lid or pasta strainer that fits inside stock pot to press
gluten down into broth. Press until you see broth come through holes in strainer.
Make sure gluten pieces are completely immersed in broth.
After simmering gluten in broth for 30-to-60 minutes, it’s now seitan!
Remove pieces from broth and press excess liquid from pieces using
back of wooden spoon.
Seitan is ready to use. It can be marinated, baked, sauted, fried or
poached in a soup or stew.
I like to slice seitan into strips and fry, as-is or with a coating
of flour, salt & pepper or something more elaborate.
Seitan can be fried for 5 minutes on each side over medium heat.
Or it can be fried for 10 minutes on each side for a crispy,
I’m making rice and gravy, too.
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