Part 57 (1/2)

cup soy sauce

MIX TOGETHER the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.

Prepare the broth: Fill a stockpot with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully; you don't want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer.

Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.

Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container.

SEITAN CUTLETS.

MAKES 6 CUTLETS.

TIME: 1 HOUR 30 MINUTES.

These baked cutlets are great for things like seitan Parmesan, or just as a meaty main dish with mustard sauce (page 204), red wine roux (page 204) or the sweet Vidalia onion sauce (page 216). They are firmer and chewier than boiled seitan; when sliced thinly across, they can be used in any of the seitan recipes in this book.

They're also wonderful left whole and grilled and then smothered in whatever sauce you choose. To grill, coat your grill pan with oil and place over high heat. Lightly press any extra water out of the seitan with your hands. Coat with a little olive oil and grill on each side for about 5 minutes, pressing down with tongs to get grill marks.

You can also dredge them in flour and fry them in a little oil on each side for about 4 minutes.

Broth: 6 cups vegetable broth

3 tablespoons soy sauce

Cutlets: 1 cups vital wheat gluten

cup cold vegetable broth

cup soy sauce

1 tablespoon olive oil

2 cloves garlic, pressed or grated on a microplane

grater

1 teaspoon grated lemon zest (optional)

PREHEAT THE oven to 350F.

Prepare the broth: Bring to a boil in a pot and then turn off the heat and keep covered.

Prepare the cutlets: Place the wheat gluten in a mixing bowl. Pour the cold vegetable broth (not the vegetable broth you boiled, but the broth in the gluten ingredients) into a measuring cup. Then pour in the soy sauce. Add the oil, garlic, and lemon zest, and mix. Pour the wet mixture into the flour and combine with a wooden spoon until most of the moisture has absorbed and it's partially clumped up with the flour. Use your hands to knead for about 3 minutes, until the dough is elastic. Divide into six equal pieces; the best way to do this is to roll it out into somewhat of a log shape and then slice it with a knife.

Take each piece and stretch and knead it into an Oblong cutlet shape that is a little less than inch thick. Use your body weight to press it and stretch it on a hard surface; there will be some resistance but just keep at it.