Seitan

- 1 cup vital wheat gluten
- Vegetable stock 6 cups (or water)
- Soy sauce (tamari) 6 Tbsp

Mix the wheat gluten and 3/4 cup of water in a large bowl until all liquid ingredients are absorbed. If you have a standing mixer, you'll want to make use of the dough hook. Once the dough becomes one big gelatinous mass, let it rest for 20-30 minutes. Pour the vegetable stock and soy sauce into a pot and simmer. Cut the dough into two large pieces, and roll each piece into a little log. Slice each 'log' into cutlets, about 4 cutlets per log. Once the liquid in the pot is simmering, place the cutlets in the liquid and cook for about an hour, turning at least a couple of times during that time.

Number of Servings: 8

Recipe submitted by SparkPeople user POOKSTAR.