Seitan "beef"

2 c. vital wheat gluten
2 tbs. whole wheat flour
1/4 c. nutritional yeast flakes

1-1/2 c. cold water
1/2 c. low-sodium soy sauce (or Tamari, Bragg's Liquid Aminos)
1 tbs. tomato sauce
1 tbs. olive oil
2 cloves garlic, minced
3/4 tsp. lemon juice (or 1 tsp lemon zest)

additional flour may be needed if dough is too moist.

cooking broth (not included in nutritional information):
12 c. cold water
1/2 c. low-sodium soy sauce (or Tamari, Bragg's Liquid Aminos)

In a large bowl, mix drys (first 3 ingredients) thoroughly. In a separate bowl, combine the rest of the ingredients, stirring well. Pour wet mix into the dry mix and stirstirstir. Form [goopy dough] into a loaf and set aside.

Bring broth to a boil then reduce heat to simmer. Cut "loaf" into 6-8 pieces and, once broth is no longer boiling, lower the pieces gently into the broth; cover pot with lid and simmer for an hour(ish) -- pieces will float once finished cooking.

Remove seitan from pot of broth with a slotted spoon and place on a plate/platter. Set somewhere out of the way to cool completely (makes a "meater" substance).

Once cooled, slice into serving appropriate sizes and use in any recipe as you would beef.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user RADIOISOTOPE.