1 lb soy "chicken" seitan

I also got the Real Food Daily cookbook which instructs you to cook seitan in a way I've never heard of before, in the oven packed into a square baking pan, baked in a water bath. Well, I took a little from several recipes and gave it a try. First, I don't turn the oven on if I can help it, so I used a huge , wide stockpot, and cooked it on the stove.

Here's what I ended up putting in the seitan: 3 cups vital wheat gluten 1.5 cups soy flour 1 15 oz can white beans, drained 3 cups leftover "chicken" stock lots of onion powder lots of garlic powder sea salt about 1/4 cup oil (the RFD recipe called for 1/2 cup) 1/2 cup nutritional yeast about 1/4 cup unbleached white flour (I know, it's not very good for you, I just didn't feel like grinding any whole wheat)

I used my kitchen aid with the dough hook and mixed it for a couple of minutes, then greased a square baking pan and stuffed the dough into it.. then put it in the large pan and poured water halfway.. RFD says to cover the dough with foil, but I didn't.. I turned the heat on med-hi and cooked it for around 2 hours, making sure to add more water as needed. I turned it out and cooled it for a while, the cut it into fourths. This made about 4 lbs of setian. It was getting close to lunch time, so I cut 2 lbs of it into slabs very much like I would firm tofu and make a quick bbq sauce out of onions, liquid smoke, mustard grill seasoning, garlic, tomato paste, water, dark soy sauce, a bit of stevia, yellow mustard and celery seed. I simmered the seitan slabs for around 30 minutes and then put them on a bun with vegenaise, onions, iceberg lettuce (white trash vegan cooking yeeehawww) tomatoes and pickles. Delicious. I have a bunch leftover and I think I will grill the leftover slabs... and the time after that I'm going to use my chipotle orange bbq sauce.

I cubed the next pound and those are marinating in a teryaki type sauce.. I'll make a veggie stir fry with it tomorrow or maybe for dinner. I have 1 lb left.. I'm not sure what I"m going to do with it. I'm thinking of slicing it really thin and using it for cold sandwiches or maybe we'll marinate it in teryaki for sandwiches. who knows. It will go in the freezer if we don't use it in the next 3 days. Oh... I just had an idea.. I can freeze it and then slice it really really thin and marinate it in reuben marinade and use it for philly "cheez" steaks and reuben sandwiches.

I hope my older son likes it.