Gluten and Seitan recipe

Ingredients

1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste
1 teaspoon finely grated lemon zest

Simmering Broth
10 cups water or vegetable broth
1/2 cup soy sauce

Directions
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.

In a separate bowl, mix together remaining ingredients: water or veg broth, soy sauce, tomato paste, lemon zest.

Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.

Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Cover the pot partially and bring to a boil.

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.

Now you've got gluten. Let it cool in the simmering broth for at least half hour. It is best if it cools completely.

What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a seal-able container covered in the simmering broth.

If your recipe calls for seitan cut your peices up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally.

Moussaka

Serves 6
Fibre 4.3g, protein 19.g, fat 37.7g
Calories/serving: 462
WW points per serving: 9
• 1 medium aubergine
• 40g/1 1/2oz unsatted butter
• 3 egg yolks
• 3ooml /1ofloz water
• 6oml/2floz double cream
• 50g/ 2oz grated Parmesan cheese
• 9oml/3floz olive oil
• 1 large onion, peeled and
• chopped
• 1 large green pepper, chopped
• 2 cloves garlic, peeled and finely chopped
• 450g/1lb minced lamb or
• 225g/8oz minced lean beef
• 25oml/8floz prepared tomato sauce or passata
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon dried oregano, or1 teaspoon fresh chopped
• 2 teaspoons salt
1. Peel and slice the aubergine and arrange the slices on a large plate. Place the plate in the sink (the Juices will run out) and cover with another large plate, allowing the plate to press down on the aubergine. Leave to drain for 30 minutes, then press each slice with kitchen paper to dry it.
2. Preheat the oven to 18o°C/350°F/gas 4.
3. To prepare the cream sauce, place the butter in the top of a double boiler over hot water. Add the egg yolks one at a time and beat constantly with a rotary or hand electric beater. Add 6oml/2floz of the water, the cream and the Parmesan cheese. Continue to beat until the sauce thickens, which should take about 10 minutes. Set aside.
4. Heat a third of the olive oil in a large frying pan. Add the onion and green pepper and saute until light golden brown. Add the garlic and meat and cook until browned.
Add the tomato sauce, remaining water, cumin, nutmeg, oregano and salt and simmer for 15 minutes.
5. Heat the remaining olive oil and saute the aubergine slices until lightly browned. Drain on kitchen paper then place half the aubergine slices in a well-oiled baking dish. Spread with half the meat mixture then place the remaining aubergine slices on top and cover with the rest of the meat. Cover the top with the cream'sauce and bake for 30 minutes until bubbling and golden brown.