2 cups of vital wheat gluten flour
1 1/4 cups of strong stock
more stock for boiling (throw some onion & celery in for more flavor)
1 tablespoon of bbq seasoning
1 tablespoon of sesame oil
salt to taste
In a stand mixer with the dough hook attachment, mix dry ingredients, and then add the 1 1/4 cups of stock & oil. Mix for approximately 2 minutes. Allow mixture to rest for 1o minutes. Cut dough ball into 3 portions. Stretch each portion until each is about 1/4 inch thick. Drop seitan cutlets into boiling stock, cover, and cook for one hour.
They will double in size when they're done. They have a very meaty texture that goes well with just about anything. You can use them in the place of chicken or pork in just about any recipe.
I used mine to make BBQ because I love it. I gave them a good dry spice rub, brushed them with oil, and placed the cutlets on the grill using low, indirect heat and allowed them to cook for about 30 minutes. Then I basted them with my favorite BBQ sauce every 10 minutes for the next 30 minutes. If your sauce has a lot of sugar in it, turn down the heat even lower. Pull the cutlets off the grill, and allow them to rest for a few minutes before chopping them.
For the purple cabbage and green onion slaw:
4 cups purple cabbage (shredded)
1/2 cup green onions (chopped)
1/2 cup mayo (I like Spectrum eggless vegan light canola mayo)
salt & pepper
Buy some wheat buns or make THESE from Vegan Dad's blog. Assemble your sandwich by placing chopped BBQ whet gluten on top of the bottom bun, and then a little extra BBQ sauce, and then about 1/2 cup of slaw. You are now ready to rock. This is a colorful, healthy alternative to pork or beef BBQ.