This is if you want to make seitan…

Quick beef style seitan 4 portions. Best served day after cooking. Can be reheated.

Mix dry ingredients:

2 cup Vital wheat gluten 1 cup potato flakes/dry instant mash potato (you could probably replace this with gram/chickpea flour) 2 tablespoons mushroom powder 1 Pinch Msg (optional… I know this is not a whole food!) 1 teaspoon Bouillon/stock powder 1 teaspoon garlic powder

Mix together 3 cups water, a squirt of bbq sauce, tablespoon apple cider vinegar. Gradually add the wet to dry ingredients while kneading together. Stop adding liquid once you have a firm dough.

Knead for a few minutes and leave the dough for a few hours or overnight. If you don’t have time to leave it, knead it for ten minutes.

Separate into two balls/ sausages and wrap each one tightly in baking paper then foil (twist the end of the foil on each side to reduce ability of the sausage to expand). Or use Muslin and string.

Simmer in salt water/ stock for 2 hours. Keep water barely bubbling, if it boils then your seitan will expand and become spongey.

Remove and allow to cool.

Chop or tear into pieces. Fry or roast pieces, or add them to curry/stew/ gravy.