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From the Vegetarian Society
Ingredients:
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water or vegetable stock
3 tablespoons tamari or Braggs liquid aminos or soy sauce
1-3 teaspoon toasted sesame oil (optional)
Broth
4 cups water
1/4 cup tamari or Braggs or soy sauce
3 inches kombu seaweed , dried
3-4 slices fresh ginger (optional)
Procedure:
Basic recipe for Gluten:.
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously
with a fork. When it forms a stiff dough, knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
Broth:.
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer
when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
Makes 2 1/2 cups
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