While rummaging around in some old stuff still packed away from the move, I discovered that I have cheese clothe! I figured I’d put it to good use, so I made this:
PEPPER DILL SEITAN
So, what you’re going to need is all this stuff:
-2 cups vital wheat gluten
-1 cup garbanzo bean flour (or just get them canned and blend them up real good)
-1/3 block of tofu
-1 to 1 ½ cup water (if too dry, add more; if too wet, sprinkle extra bean flour or gluten in)
-a few squirts of agave nectar, or about 2 tablespoons of brown sugar
-¼ cup soy sauce
-1 tablespoon lemon juice
-1 teaspoon salt
-1 teaspoon onion powder
-1 teaspoon garlic powder
-1 tablespoon nutritional yeast
-a few drops of liquid smoke (I used mesquite)
-a whole lot of black pepper
-however much dill you want
Mash all that shit together, knead it real good with your hands, and form into a ball. It will look something like this (before ball shape):
Now wrap it in cheese clothe and stick it in a steamer pot. It doesn’t really take a lot of cheese clothe, but try to make sure every surface is covered.
If you don’t have a steamer pot, that sucks super hard. You have two options: try to find one at a thrift store, or go with the oven method. Oven method = sticking your wrapped seitan ball on a pan, and putting a casserole pan full of water underneath it, with the oven at about 350F. It will turn out a bit dryer this way, but I’ve had to do it before, and it’s fine.
If you are fortunate enough to have one of these types of pots, just put a bit of water in the bottom, cover with a lid, and let it simmer on low heat. Make sure to turn it occasionally as well. It will take at least 45 minutes to get thoroughly cooked. You’ll know it’s done when it feels bouncy, and no longer has any sponginess to it. It will look about like this:
Now just let it cool, slice it up, and feast! You can put it on sandwiches, throw it in soups, bread it and fry it, or whatever you like! You’ll get at least five servings out of this!