Ground Seitan

Dry ingredients:
1½ C Vital wheat gluten
2 Tbs Nutritional yeast
½ tsp Garlic powder
¼ tsp Onion powder

Wet ingredients:
½ C Vegetable broth
½ C Water
2 Tbs Tamari or soy sauce
1 Tbs Olive oil

Spices:
1 Tbs Oregano
1 Tbs Italian seasoning
1 tsp Cayenne pepper
1 tsp Salt
1 Tbs Garlic salt

Preheat oven to 350 degrees. Oil a baking sheet with nonstick spray and set aside.

Combine the dry ingredients in a mixing bowl and whisk. In a separate bowl, combine wet ingredients and mix well. Pour the wet mixture into the dry and gently combine with your hands. The mixture should be firm but spongy. Knead a few times. Do not over knead, it will make the gluten fluffy and bread-like. Let the gluten rest for 5 minutes.

Gently stretch the gluten until it is about ½ inch thick. Place on baking sheet and bake for 15 minutes. Remove and prick gluten all over with a fork, then put it back in the oven and bake another 10-15 minutes.

Take the gluten from the oven and fold it up into a large zip lock bag. Leave in the bag for 30 minutes to even out the moisture.

After 30 minutes, tear the seitan into chunks and grind it in a meat grinder like the one in the above picture. Meat grinders have adjustable settings so you can grind large or small pieces. You can also pulse it in a food processor until you reach the desired consistency.

Mix the ground seitan with the above spices until evently mixed.

The recipe makes about 4 cups of ground seitan. Seitan stays good in the refrigerator for about a week, and around 4 months in the freezer.

Recipe thanks to:
My mom

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