INGREDIENTS

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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