Gluten Veggie Meat
Homemade seitan from a bag of vital wheat gluten costs far less than the store-bought meat substitutes made from the same ingredient. This recipe makes 14 to 16 servings from one 22 oz bag. The dough is simmered in bouillon-flavored water, then dipped in soy sauce and shaken in seasoned flour before frying. Cut the pieces small for a firmer bite, or larger for a softer chew.
Instructions
In a large bowl, mix the vital wheat gluten flour with the garlic powder, parsley flakes and the ¾ cup of water. Knead for about 2 minutes, then cover the bowl and leave the dough to rest for 10 minutes.
Cut the dough into pieces. Smaller pieces give a firmer finished texture, so cut them to suit how chewy you want the result.
Bring a large pot of water to a boil and stir in the bouillon cubes until they dissolve. Add the gluten pieces to the seasoned boiling water.
Turn the heat down to a gentle simmer, cover the pot, and cook for 55 minutes, stirring now and then. Drain the pieces and move them to a bowl to cool. The larger pieces will have swollen noticeably.
Put the all-purpose flour, onion powder and salt in a bowl with a lid, and set the soy sauce in a separate bowl for dipping.
Dip several cooled gluten pieces in the soy sauce, then drop them into the seasoned flour. Cover the bowl and shake until the pieces are coated.
Fry the coated pieces in a frying pan with the oil until they are browned.
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