Ingredients

• 2 cups gluten flour
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 1/4 cups water or 1 1/4 cups vegetable stock
• 3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
• 1 -3 teaspoon toasted sesame oil (optional)
• 4 cups water
• 1/4 cup tamari or 1/4 cup soy sauce
• 3 inches piece kombu seaweed, dried
• 3 -4 slices fresh ginger (optional)

Instructions

1. Basic recipe for Gluten:.

2. 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.

3. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

4. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

5. Broth:.

6. 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.