Seitan I : The Wheat Meat

      Since we have been vegetarian we've tried several different varieties of wheat gluten products. Some were tasty, if you thought about it real hard or desperately wanted to chew on some fatty-like substance. Some recipes were so elaborate they ran me right out of the kitchen. Some recipes had too many  ingredients that overwhelmed my purse, cupboard, and time. Some we  have really enjoyed and the kids request.
     I'm not convinced that this is a health food, just an alternative to meat. But don't get me started on substitutes. I've tried very hard to not exchange one overly processed food for another: that's why I make it myself instead of letting Morningstar. Any how once I found this recipe it was nice for when we get a hankering for some BBQ and coleslaw or Bryon's favorite mashed potatoes and gravy, then there is some wheatmeat to chew on too. And it's relatively easy and yummy as well!

Ingredients:
2 cups Vital wheat Gluten

1 tsp garlic powder (I didn't have any so I just put a few cloves in the broth)
1 tsp ginger (powder)
1 1/4 cups water or vegetable broth( I used 1 veggie bullion cube dissolved in the water)
3 TBS Tamari, Braggs liquid Amino acids, or soy sauce
1 TBS toasted sesame seed oil
 Simmering Broth:
1 quart of water (4 cups)
1/4 cup of Tamari or soy sauce
1 piece of Kombu (seaweed)

   In a large mixing bowl combine dry ingredients. In a small bowl mix liquids together. Then add the liquids all at once. It is important for texture sake to be quick with this part, otherwise the gluten gets too rubbery.

 Mix quickly and well, then knead the dough 10 to 15 times.

Let this rest 2-5 minutes, then knead it a few more times, and squeeze it into a log shape.
Let rest again for 15 minutes.

Now put your simmering broth on to boil in a stock pot.
Then slice gluten in 1/4" pieces. It puffs up twice its size after cooking.
Drop into the boiling broth one piece at a time.

Cover pot and reduce heat to barley a simmer and cook for about 30 minutes.

I've used this  for mock"Salisbury steak", stoganoff, in omelets, and BBQ to name a few.
I'm not sure where to give the credit for this recipe. It was given to me in a booklet made for new vegetarians.
I figured it out that 1 piece contains about  15 g. protein and 2.5 g carbohydrates.
Next time -- Seitan II: Sausage