Total Calories: 599
Yield: 4 cups
1. Heat the olive and sesame oils in a large heavy kettle over low heat. Add the onion, garlic, bay leaves, ginger, and thyme. Saute 8 to 10 minutes or until the onion is tender.
2. Add the water, tamari, and kombu (if using) to the kettle. Cover and let the broth come to a simmer.
3. While the broth is heating up, stretch and press the gluten to a 1/4- to 1/2-inch thickness. If the gluten keeps springing back to its original shape, let it rest for 5 to 10 minutes. This should make it easier to flatten out.
4. Using a sharp knife or scissors, cut the flattened slab into 1/2-inch strips or bite-size pieces and set aside.
5. Reduce the heat under the broth so that it is barely simmering. (If the broth is too hot, the seitan will become spongy, which is undesirable.) Carefully drop the gluten pieces into the broth. Cover and cook over very low heat for 45 minutes or until the seitan is firm. Check occasionally during cooking to make sure the broth is barely simmering.
6. Use the seitan immediately, or refrigerate in an airtight container for three to four days. To freeze, place small recipe-size portions (with or without broth) in an airtight container for up to two months.
For a Change . . .
* Sauté the cooked seitan strips with mushrooms and onions.
* Instead of cutting the raw gluten into strips, cut it into larger cutlet or steak-like pieces. Once the “cutlets” are cooked, bread them and fry on both sides until browned.
* Instead of the cooking raw gluten strips or pieces in broth, you can also add them to a pot of gently simmering seasoned beans during the last 45 minutes of cooking time.
To transform the seitan cooking broth into a thick, delicious sauce, add a little arrowroot, kudzu, flour, or the thickened starch water from the raw gluten. Serve the sauce with the seitan or over any grain, vegetable, or potato dish.
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