Seitan

BBQ Seitan Sandwich Strips

Filling for delicious, inespensive, protein-packed sandwiches

Hardware:	Ingredients:
Mixing Bowl	Gluten – 2 cups
Measuring Cup	Salt – 1/2 t
Measuring Spoons	Onion Powder – 1T
Dough Scraper	Garlic Powder – 1t
Rubber Spatula	Ground Ginger – 1t
	Water – 3/4 cup
	BBQ Sauce – 1 3/4 cups
	Sesame Oil – 1T
	Tamari – 2T
	Tahini – 1/4 to 1/2 cup

*Step*	Procedure
1	Measure dry ingredients into large mixing bowl: 2 cups gluten flour 1 Tablespoon onion powder 1 teaspoon garlic powder 1 teaspoon ground ginger 1/2 teaspoon salt
2		Mix wet ingredients together, starting and ending with water – (this helps keep the ingredients from sticking to the bottom of the measuring cup) 3/4 cup water 1/4 cup BBQ Sauce (the remaining 1 1/2 cups are for the sauce) 2 Tablespoons Tamari 1 Tablespoon Dark Sesame Oil Water to measure 1 1/4 cups
3		Pour the wet ingredients into the dry and stir vigorously with the spatula (or a fork.)
4		Continue mixing until it forms a stiff dough.
5		Turn out and knead 10 or 15 times or until you can make a ball. If it won’t pull together, wet your hands and try again.
6		Let rest for 5 minutes, then knead a few more times to form it into a sliceable loaf.
7		Turn the water on to boil while the dough rests for 15 minutes. This 8-quart stock pot is half full of water.
8		Slice the dough into 1/4 inch slices and then pull and stretch them to about 1/2 their former thickness. Don’t worry about holes or dry powder inclusions in the dough.
9		Drop the seitan pieces into the boiling water.
10		Turn down to a low boil and simmer, covered for 30 minutes.
11		Meanwhile, mix up the sauce. 1 1/2 cups of BBQ sauce with about 1/2 roasted tahini.
12		When the seitan has simmered for 30 minutes, drain it and let it cool.
13		Slice the seitan into thin strips (a little less than 1/4 inch) then squeeze any extra water out of them and put them into the bowl with the sauce.
14		Mix the seitan with the sauce, to coat it. Add barbecue sauce as needed.
9		Package the seitan in airtight containers and store in the fridge. It gets better as it marinates, we eat it after 24 hours of marinating and it stays good for up to two weeks in the fridge. We like to put it on home made bread with tomato, spouts (or lettuce) and a little mayonnaise.

Enjoy!