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Extracted and modified from The Real Food Daily Show
4 pounds
1 tablespoon canola oil
1/2 cup canola oil
2/3 cup chopped onions
1 tablespoon minced garlic
3 1/2 cups gluten flour
1 cup garbanzo flour
2/3 cup nutritional yeast
1 1/2 teaspoons sea salt
1 3/4 cups freshly cooked cannellini beans
1/3 cup tamari
3 cups water
1. Preheat oven to 350F.
2. Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high.
3. Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside.
4. Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender
until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean
into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil.
5. Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure
even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level.
6. Cool seitan to room temperature Quarter. You should have four 1 pound squares.
7. Keep covered and refrigerated for up to two days.
8. Frozen: wrap separately in plastic and place in resealable bag. keeps one week.
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