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Title: Seitan Cutlets

6 C vegetable stock
3 T soy sauce
1 1/4 C vital wheat gluten
1/2 C cold vegetable stock
1/4 C soy sauce
1 T olive oil
2 - cloves garlic, pressed
1 t grated lemon zest

Preheat the oven to 350°F.

Bring the vegetable stock to a boil in a pot. Turn off heat and keep covered.

Place the wheat gluten in a mixing bowl. Mix with 1/2 C cold vegetable broth, soy sauce, oil, garlic, and lemon zest. Knead until dough is elastic. Divide into six pieces. Stretch and knead each piece, pressing it to flatten it into a cutlet shape less than 1/2 inch thick.

Pour the heated vegetable stock into a 9x13 inch baking pan (glass or ceramic is best). Place the cutlets in the broth, and bake for about 30 minutes uncovered. Then turn the cutlets over and bake for additional 20 minutes.

Remove from the oven and place the cutlets in a colander to drain. Use immediately or store in the cooking liquid in a tightly covered container in the refrigerator.

From Veganomicon
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