A Favorite Vegetarian (Easy!) Recipe:
Seitan

It is obvious that many people who write for this publication absolutely love to cook! Even though I truly enjoy reading about their wonderful recipes and helpful kitchen advice, I am definitely not one of them.

I come from a family of people who positively don't relish the art of cooking. My sister and I have chuckled many times (better to laugh than cry, right?) about our usual late afternoon feeling of utter surprise.

We are actually responsible for coming up with supper for our families??

Consequently, I have searched meaningfully and desperately for vegetarian main dishes with a lot of protein. The recipe that follows has been adapted by combining recipes from different cookbooks. It makes a large amount to stretch for several servings. A great way to use it is as a "meatball" substitute for spaghetti. Also, the leftovers work well sliced in small pieces added to a rice casserole. The delicious possibilities go on and on. If you can tolerate wheat products and enjoy a meat-like taste but would never actually eat animal products, try this!

Seitan (pronounced say-tan') or cooked wheat gluten

In a large pot combine the following:

6 ½ cups water
1 splash of olive oil
4 oz. tomato sauce or spaghetti sauce
slightly over 1/3 cup tamari or shoyu
several shakes of dried parsley
about two shakes of black pepper

Stir and put on medium heat to bring to a boil.

While this is in progress, begin kneading together for about three to four minutes:

3 cups instant gluten flour (vital wheat gluten) - available in Co-op's bulk section
with 2 ½ cups (approximately) water.

You will have a rubbery texture similar to bubble gum. Keep kneading until the flour is worked in well. No water should be left in the bowl. Add a small amount of either ingredient if necessary to get the right texture.

Now break off small pieces of the flour mixture and drop them all into the slightly boiling pot. Stir and put the lid on. Turn the heat to very low. The pieces will puff up quickly. Take your wooden cooking spoon and cut into the bigger ones to make them smaller as you stir frequently. After about twenty minutes, they will settle somewhat and you won't have to stir as often. Let it simmer for 45 minutes to an hour total. Drain in a colander so that most of the moisture is out. Then coat a large rectangular shallow pan with non-stick spray. Spread the seitan so that each piece is exposed. (It is actually ready to eat at this point, but the next step makes it taste better.) Place in a 400 degree pre-heated oven for about 20 to 25 minutes. The pieces will brown nicely and have a slight crust that is delicious! You can cut them smaller now for different recipes if desired.

The following cookbooks have more background on seitan and numerous ways to use it:

• The Vegetarian Lunchbasket by Linda Haynes (Nucleus Pub. 1994);
• Vegan Vittles by Joanne Stepaniak (Book Pub. Co. 1996);
• Cooking with Gluten and Seitan by Dorothy R. Bates and Colby Wingate (Book Pub. Co. 1993)

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