#MeatlessMonday (on a Sunday)-Seitan #vegetarian #vegan

*This recipe is an optional add-in with the recipe I'll be posting tomorrow.

Seitan...or as my meat-loving husband likes to call it--Satan. Haha. Seitan is also called wheat meat because it has the look and texture of meat when cooked. It's high in protein (which makes it a good source for vegetarians) easy to make, can be used in place of most meats in recipes, and freezes well. What's not to love?

Photo courtesy of Amy Stephenson via Flikr 

Seitan

1 cup vital wheat gluten (in the flour aisle)

3/4 cup water or vegetable broth

2T soy sauce
1 tsp ginger
1 tsp garlic
6 cups vegetable broth for cooking
1/4 cup soy sauce
3-4 slices onion (optional)

Combine gluten flour and ginger in a medium-sized bowl.
In a separate bowl, mix soy sauce, garlic, and 3/4 cup broth or water.

Add liquid to dry ingredients and stir gently to combine--do not over mix.
Add more water or veggie broth a tablespoon at a time, if needed.
Once mixture is well combined, knead 10-15 times and allow to sit for 5 minutes

Separate your ball of gluten into smaller chunks. Gently flatten each piece into a cutlet, around 3/4 inch thick.

Add seitan to 6 cups of vegetable broth in a large pot. Bring to boil. Partially cover (allowing steam to escape) and simmer for 45-60 minutes. Be sure to use a large pot and plenty of broth, as seitan will expand.

Use right away, store in the broth (keeps in the refrigerator for 2-3 days), or freeze in a sealed container or zip lock bag.