Jerked Seitan

1 cup vital wheat gluten flour
2 tbsp nutritional yeast
2 tbsp dried thyme
1 tbsp paprika
1 tsp smoked paprika
1/2 tsp salt
1 tsp allspice
1/2 tsp crushed red pepper flakes (more, to taste)
1/4 tsp jalapeno pepper powder (optional)
1/2 tsp cumin
1/4 tsp black pepper
1/2 cup cold vegetable broth (beef-style if available)
1/4 cup tamari
2 tbsp cold water
zest and juice of 2 limes
2 tbsp ketchup
2 (1g) packets stevia (or 4 tsp brown sugar)
2 cloves garlic, pressed or grated
1/2 tsp fresh grated ginger
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Broth:
4 cups vegetable broth
4 cups water
1/4 cup soy sauce
2 cloves garlic, minced

In a large bowl, mix together gluten, yeast, thyme, paprika, smoked paprika, salt, allspice, crushed red pepper flakes, jalapeno pepper powder, cumin and pepper.
In another bowl, whisk together broth, tamari, water, lime juice and zest, ketchup, stevia, garlic, and ginger.
Pour this mixture into the dry ingredients and beat with a wooden spoon until most of the moisture is absorbed.
Knead in the bowl until elastic, about 3-4 minutes.
Divide into 4 equal pieces with a knife, then knead and stretch into “cutlets”.
Let rest while preparing broth.
Combine all the “broth” ingredients in a large pot and bring to a boil.
Lower the heat to a simmer, then gently add the gluten cutlets and lightly cover the pot to let the steam escape.
Let simmer for 45 minutes, turning occasionally. Turn the heat off , uncover and let sit for 15 minutes.
Remove from broth and place in a strainer until it is cool enough to handle. Slice and use as desired.

Serving Size: Makes 4 (1/4 lb) servings

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.