Author: Wally Graeber (Hamama Team Happiness Member) Prep: 15 minutesCook: 45 minutes Makes: 8 servings This tried-and-true glutenous favorite can be used in any recipe calling for seitan. I crisped mine up on the skillet and sprinkled with Hot Wasabi Mustard microgreens. Ingredients: - 2 cups vital wheat gluten- 1/2 cup nutritional yeast- 2 tsp. garlic powder- 5 cups low-sodium vegetable broth, divided- 2 Tbs. low-sodium soy sauce- 1/2 small onion, diced- 1 clove garlic, crushed Instructions: Combine wheat gluten, yeast, and garlic powder in a large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in a bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves. Place loaves in a large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in the broth. [Recipe inspiration from Vegetarian Times! ]
