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!
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.