Blend all ingredients EXCEPT the Gluten Flour until smooth and then pour the liquid mixture over the gluten flour in a med size bowl.
Mix rapidly together; initially with a strong spoon and then maybe your hands. Knead/mix for 1-2 minutes. (Over-kneading will toughen the gluten steaks.)
Roll into long roll 1 ½ – 2 inches in diameter, wrap in plastic wrap and place in refrigerator overnight or in freezer for an hour.
When your seitan dough is chilled, prepare your broth and bring to a boil in a large lidded kettle:
Boiling Broth Instructions (Step 2)
Slice steaks ¼-1/2 in thick. Drop into boiling broth and simmer on low for 1 hour 15 minutes to 1 and ½ hours with pot lid on.(Alternatively cook in electric pressure cooker on high 'manual setting' for 35 minutes.)
When done simmering, allow seitan steaks to cool a bit before trying to handle. Then bread and saute' or refrigerate or freeze until ready to use.
Breading and Sauté Instructions (Step 3)
Mix Breading ingredients into a small bowl.
Bread seitan steaks and sauté' both sides in several tablespoons of oil, until lightly browned on both sides.
Serve right away or place in a large serving dish to rewarm in the oven later. Enjoy!
Video
Notes
These vegan steaks can be frozen before or after breading and will keep in the refrigerator for up to a week or several months in the freezer. To keep them from sticking together, a reader suggested freezing spread out on a tray and placing in a bag or container together after freezing! Thaw them out as needed!Calories are estimated prior to sautéing process.