This is the new favorite in our house. It started like many other recipes, with a meal that needed a little something and a humm...what can I do about it?
Try this one, it's good!
1/2 cup whole wheat flour
1/2 cup brown rice, cooked and processed in the blender with a little bit or water, will smooth
3/4 cups vital gluten or Do-Pep
1/2 tsp. sage
1 tsp. marjoram
1 1/2 Tbsp. onion powder (or to taste)
1 tsp. garlic powder
2 cups water
6 cups water
1/2 onion, peeled and chopped
1 medium carrot, peeled and chopped coarsely
1 celery stalk, washed and coarsely chopped
2 Tbsp. sweet paprika powder
2 tbsp. molasses
Bring to a boil the 6 cups of water.
In a bowl, mix the wheat flour and the rest of the ingredients with the vital gluten, adding water little by little,
till you have a dough (dough should be soft but not soggy). Cover and let it rest so that the vital gluten "sets" the dough, so that it will not fall
apart when it is cooked, (about 20 to 30 minutes will do).
Bring to a boil the 6 cups of water. Add all the ingredients for the broth. Cut the seitan dough into 2 to 3" pieces and drop into the boiling broth.
Cook in the broth for about 1 hour.
You can do all you want with this seitan, in the photos it was sliced and thrown into a spaghetti-style sauce and allowed to absorb the flavors of the sauce and
served like that as a side dish. Invent!