Makes 2 pounds
5 cups cold vegetable broth, divided
2 tablespoons oil
2 tablespoons tamari
1 teaspoon salt
2 cups vital wheat gluten
¾ cup steak sauce, like A-1
1. In a large bowl, combine the 2 cups vegetable broth, oil, tamari and salt. Add the vital wheat gluten and, using only your hands, mix the whole thing together until it becomes a homogeneous mass. Do this quickly. Pat the gluten down and cover the bowl. If it looks like you used too much liquid, it is okay. The glute will give off any unnecessary liquid as it sits. Set the gluten in the fridge for 6 hours.
2. When you are ready to cook the gluten, combine the remaining 3 cups of broth and steak sauce in a medium sauce pan. Bring to boil. Carefully pour the liquid into a glass 9X13 baking dish.
3. Gently pour off any liquid that has accumulated in the bowl around the gluten. Place the gluten on a cutting board and divide the mass into 8 pieces. On a clean, dry counter (with lots of space), using a rolling pin, roll the gluten pieces into a very thin piece of gluten. It is NOT necessary to roll in only one direction. It will be huge! Remove it from the counter (at this point it’ll spring back to a smaller size) and gently place it into the waiting, hot liquid in the baking dish. Repeat with all of the gluten pieces.
4. Cover the dish tightly with aluminum foil and bake a 230-degree F oven for 2 hours. (No need to preheat.) When done, allow the gluten to cool in the broth for an hour before refrigerating.
Use this seitan in a steak recipe from Zsu Dever. It needs to be treated before becoming a “true” steak ;)
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