Seitan is one of the staples of the vegan world. It replicates the shape and texture of meat. Easy to make and very versatile. I made my most recent batch to use in dinner.
2 Cups of Vital Wheat Gluten
1 tsp garlic powder
1 tsp onion powder
1/2 tsp thyme
1 1/4 cups water or veggie stock
3 Tbsp Braggs Liquid Aminos
Mix the dry ingredients together. In a separate bowl mix the wet ingredients, then add the wet to the dry. Mix vigorously. When it forms a stiff dough, kneed 10 - 15 times.
Let the dough rest for five minutes and then kneed again a couple more times. Let rest for another 15 minutes.
In a pot combine four cups water and 1/4 cup tamari and bring to a boil.
Cut the seitan into cutlets and slowly place them into the broth. Reduce the broth from a boil down to a simmer, cover and simmer for 45 minutes.
Remove the seitan from the broth and drain (I place mine on cooling racks in a baking sheet.
Once cool place in a container and store in the fridge.