Rigatoni Pasta Served With Homemade Seitan

Directions

Step One:

Mix the wet ingredients with the vital wheat gluten in the bowl.

Stir until mixture begins to resemble dough.

Step Two:

Dust a bread board or other kneading surface with wheat gluten flour.

Roll the dough onto the kneading surface. Knead gently until the dough is springy and smooth and tight! Let rest for a few moments.

Step Three:

Cut the dough into small squares or strips and flatten them out a little

Step Four:

Proper Broth:

4 cups vegetable broth

4 cups water

1/8 cup soy sauce(Braggs)

Pour in a Sauce Pot. Place pot on stove on medium heat and bring the liquid to a simmer.

Step Five:

Slide the pieces of dough into the simmering broth. Make sure they stay separate as they cook.

They should not stick together if they are of proper consistency.

Step Six:

Simmer the dough for 1 hour, turning occasionally.

The seitan pieces will expand and firm up as they cook.

Step Seven:

Remove the seitan from the pot with a slotted spoon and let them drain and cool in colander.

Freeze them until ready to use.

Tips & Warnings: Don't worry about overcooking seitan -- it is very forgiving. Just don't let the liquid simmer away, or the seitan will burn.

Take Care Not To Add Too Much Water. Gooey Dough Will Not Cook Properly Into Seitan.

Make Sure You Use Vital Vheat Gluten, not Regular Wheat Flour For This Recipe. (This can be made directly from regular flour if so desired. That’s another recipe all together.)

For Flavored Seitan: You must season gluten flour first: 3 to 4 teaspoon of seasonings below.

Indian: Cumin, Coriander, Curry, Salt and or Pepper

Italian: Oregano, Rosemary, Thyme, Basil (ground)

Mexican: Garlic, Cumin, Cayenne Pepper, Cilantro

Asian: Ginger, Garlic, Onion