Seitan

Dough:
# Vital wheat gluten, 3/4 cup
# Garlic, 1/2 clove (minced)
# Ginger, ground, 3/4 tsp
# Tumeric. 1/2 tsp
# Mushroom Broth, 3/4 cup
# *Kikkoman Lite Soy Sauce, 1 1/2 tbsp
# Sesame Oil, 1 tbsp

Broth:
# Water, 2 cup
# *Kikkoman Lite Soy Sauce, 2 tbsp
# Sushi Nori, Raw Untoasted, 3 sheets

Seitan Dough:
Add garlic, ginger and tumeric 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.

Cooking the Seitan:
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. Simmer for 30-45 min. Seitan may be used, refrigerated, or frozen at this point.

Number of Servings: 4

Recipe submitted by SparkPeople user ADDILA.