Ingredients Jump to Instructions ↓

  1. 1 cup Instant gluten flour

  2. ;(vital wheat gluten)

  3. cup ;warm water

  4. 2 tablespoons Catsup

  5. 3 cups Water

  6. 2 cups Barbecue sauce

  7. 1 tablespoon Nutritional yeast

  8. 1 tablespoon Olive oil

  9. 1 tablespoon Tamari

Instructions Jump to Ingredients ↑

  1. STIR TOGETHER IN ONE BOWL MEASURE INTO A CUP MIX WELL, SHAPE INTO A ROLL COOK IN A STOCK OF HEAT IN A 2 QUART PAN Simmer in the stock for about 50 minutes, then let cool in the stock for 10 minutes. Remove the roll and slice into 24 or more thin slices, cutting on the diagonal to get wider pieces. Add the sliced seitan to the bbq sauce and simmer for a few minutes. If seitan has been made ahead and chilled, heat in the barbecue sauce until hot. Serve with crusty rolls and potato salad. Per serving: Cal: 164, Pro: 21 gm, Carbo: 16 gm, Fat 4 gm Cooking with Gluten and Seitan, Dorothy Bates, The Book Pub. Co., 1993 Typed for Meal Master by Susan Grabowski 9-94 Submitted By SUSAN GRABOWSKI On 10-03-94


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