1 T Spike
1 T seasoned salt
2 T nutritional yeast
1 t allspice
1 t black pepper
1 t black sesame seeds
1 t coffee grounds
1 t agave
1/4 c molasses
Juice from 1 lime
1 vegetable bouillon cube
2 cups water
2 cups vital wheat gluten
Put water, bouillon cube, yeast and spices into bread machine (***see note below). Add vital wheat gluten flour. Set pizza dough setting and hit start. Meanwhile bring 10 cups water to boil and turn down to simmer. Remove seitan dough from bread machine. It should be wet and rubbery. Cut into 1/2 inch strips, chunks or cubes and add one by one into simmering water. Give it a gentle stir. Leave lid cracked so steam lets out and simmer for 40 minutes. Remove peices using a slotted spoon and allow them to rest to cool to room temperature. Use in a variety of recipes. Slice thin for sandwiches, leave in chunks for stirfry or whatever strikes your fancy. Store unused portions sealed in refrigerator. You can also skip the boiling and fry small peices of dough in hot oil until they puff slightly and become golden brown. I did some like this and coated them with a little barbecue sauce. They reminded me of burnt rib tips! Yum! I can't stop eating it. I just tried a peice sliced thinly with all of the following sauces and applications individually. Wow. Seriously.
-Bbq sauce
-Steak sauce
-Peanut sauce
-Vegan cheddar spread
-Avocado cream sauce on flax bread
***you do NOT need a bread machine! Just mix wet and dry ingredients separately and then combine and knead dough for a few minutes. I only used a bread machine so I would have less dishes to wash.
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