- 2 cups gluten flour
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1-1/4 cups vegetable stock
- 3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
- 1-3 teaspoons toasted sesame oil
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
- 4 cups water
- 1/4 cup tamari or soy sauce
- 3-4 minced ginger
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.