Serves: 5
Total Calories: 520
Yield: 3 1/2 cups

Raw Gluten

1. Place the raw gluten on a well-oiled cookie sheet and flatten it out with your hands to a 1/2-inch thick slab. If the gluten keeps springing back to its original shape, let it rest for 5 to 10 minutes. This should make it easier to flatten out.
2. Bake the gluten in a 350°F for about 30 minutes or until it has a crisp golden-brown crust. (After baking for 15 minutes, it will begin to puff up a bit. It may also bubble and form air pockets. If it does, poke the bubbles with a fork to release the air and allow for more even cooking.)
3. Remove the baked gluten from the oven. Fold it in half, cover with a large inverted bowl, and let sit for 10 minutes. This will soften the crust as it cools.
4. Tear the gluten into pieces and place in a food processor. Process until the mixture has a texture like ground beef.
5. Use the ground seitan immediately, or refrigerate in an airtight container for three to four days. To freeze, place small recipe-size portions in an airtight container for up to two months.

Nutritional Facts:

Serves: 5
Total Calories: 520
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Buying, Storing, and Preparing Grains
Cooking Grains
Peasant Style Kasha and Potatoes
Barley with Oyster Mushrooms
Buckwheat Stuffed Cabbage Rolls
Creamy Polenta
Polenta Stuffed Portabellas
Rosemary Millet Puree
Snow Pea and Quinoa Stir Fry
Garlicky Butternut Squash over Quinoa
Quinoa with Green Beans
Pressure Cooked Brown Rice
Brown Basmati Coconut Pilaf
Simple Rice Croquettes
Nori-Maki
Celery-Rice Curry
Bulgar and Sweet Potato Pilaf
Teff Patties
African Stew
Bulgar Pecan Rolls
Cooking Couscous
Tunisian Coucous
About Seitan "Wheat Meat"
Raw Gluten
Seitan
Ground Seitan
Save the Starch Water
Wheat Balls
Seitan Crumbles
More Cooking Ideas for Seitan
Chili Con Seitan
"Beef" Stew