Ingredients:
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water or 1 1/4 cups vegetable stock
3 tablespoons lite tamari or 3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
1 -3 teaspoon toasted sesame oil (optional)
4 cups water
1/4 cup tamari or 1/4 cup soy sauce
3 inches piece kombu seaweed, dried
3 -4 slices fresh ginger (optional)
Directions:
Basic recipe for Gluten:.
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough, knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
Broth:.
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
Servings: Serve
Time preparation: 0 min.
Time total: 120 min.