I am not a vegetarian but I love many meatless dishes.  I love anything with beans and even enjoy a “Morning Star” Veggy burger upon occasion.  A friend of mine suggested I try a wheat gluten alternative called seitan.  I discovered a recipe for this eastern standard in my last copy of “Whole Living” magazine and thought others might like to give it a try too. 

Dough

2 1/2 cups vital wheat gluten flour

1/4 cup garbanzo bean flour

1/4 cup nutritional yeast seasoning

1 tsp garlic powder

1 tsp ginger

1/4 tsp coarse salt

1/4 tsp freshly ground black pepper

3/4 cup cold organic vegetable broth

3/4 cup cold water

1/4 cup Bragg Liquid Aminos or reduced sodium soy sauce

2 TBLSP extra-virgin olive oil

Broth

4 cups organic vegetable broth

4 cups water

1/4 Bragg liquid aminos

2 TBLSP fresh lemon juice

1.  Make dough:  Combine dry ingredients in a bowl and wet ingredients in another bowl.  Add wet ingredients to dry, mixing with a fork until blended completely.  Transfer dough to a clean, flat surface and knead by hand 10 times.  Let rest 3 minutes.  Knead 10-15 more times; let rest 15 more minutes.

2. Meanwhile, in a pot, bring broth ingredients to a boil. Reduce to simmer and cover.

3. Roll dough into a 3″ x 8″ log.  Cut crosswise into eight- 1/2 inch thick discs and flatten with hand to 1/4″ thick.

4. Add  discs to broth, cover, and simmer until the dough is as firm as the edges ( 1-1 1/2 hours). Add water if needed, to keep discs submerged in liquid during cooking.  Do not boil as this makes soggy seitan.  Remove from heat and let cool, uncovered, in broth.

Seitan, once cool, can be marinated, refrigerated in the broth for up to 1 week, or frozen individually in parchment for one month.

Seitan is a light, protein-rich addition to stir-fries, wraps, and soup.