SEITAN II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
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1 Raw gluten recipe
2 tb Oil
1 t Roasted sesame oil
1 Onion — chopped
10 Garlic cloves — minced
2 ts Ginger, fresh — grated
1 t Thyme
4 c — water or vegetable
broth
1/4 c Tamari

Follow the recipe for the preparation of raw gluten.
Set the raw gluten aside while you prepare the broth.

Heat both kinds of oil together in a large heavy
kettle. Add the onion, garlic, ginger, and thyme.
Saute over low heat until the onion is tender.

Add the water and the tamari. Cover the kettle and
let the broth simmer over low heat while you roll out
the gluten.

Using your hands and/or a rolling pin, roll out and
stretch the gluten to a 1/4–1/2-inch thicknes. This
takes a little bit of patience because the gluten has
a tendency to spring back to its original shape.

Using a sharp knife or scissors, cut your thin slab
of gluten into 1/4–1/2-inch pieces.

To cook the seitan, reduce the heat uner the broth,
if necessary, so that it is just barely simmering. If
the broth is too hot the seitan will become spongy,
which is undesirable.) Drop the peices of raw gluten
into the broth. Cover and cook over low heat for about
45 minutes, or until the seitan is firm. Check
occasionally during the cooking to make sure that the
broth isjust barely simmering and not boiling.

Seitan may be used in place of meat in any stir-fry
dish. It is also a delicious addition to a vegetable
stew.

The broth used to cook the setian may be thickened
with arrowroot, cornstarch, flour or the wheat starch
from the starch water. The thickened broth makes a
delicious sauce to serve with the seitan or ober grain
dishes.

Seitan may be frozen in an airtight plastic
container, either with or without its broth.

Makes approximately 4 cups

Variation:

Before cooking the seitan, cut the thin slabs of raw
gluten into large, steak-like pieces instead of small
bite-sized peices. Cook in the broth until firm, as
described above. These seitan “steaks” may be breaded
and fried until brown on both sides. Serve them with a
sauce.

From the files of DEEANNE

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