Yield 1 pound
Time 1 hour 10 minutes (mostly simmering)
Tools
large stock pot
small bowl
wooden spoon
rolling pin
knife
Ingredients
9 c mock beef broth or vegetable broth, divided
6 dried shiitake mushrooms
1 portobello mushroom, chopped
¼ c onion, minced
3 cloves garlic, minced
2 T soy sauce
2 bay leaves
1 c gluten
1 T non-dairy cream, such as cashew cream
Directions Combine 8 c stock in the pot with the mushrooms, onions, garlic, soy sauce, and bay leaves and bring to a simmer.
Meanwhile, combine remaining c stock with gluten and cream. Knead until well mixed.
Squeeze out excess liquid and cut the dough into 2-4 pieces.*
Form each into a ball, then flatten into a disk.
Lightly flour the counter and rolling pin and roll out each piece of dough as thin as possible – about ¼ inch.
When the broth is simmering, carefully add the seitan. Cover and simmer for an hour, flipping the pieces over every 10-15 minutes.
Let cool and then use in your favorite "beef" recipe, or store with any remaining broth in the refrigerator. It will keep for 4-5 days.
Notes *You want each piece to be as large as possible while still fitting into the pot without having to fold over onto itself.
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