Seitan Cutlets

This recipe is from Veganomicon which can be purchased here.

INGREDIENTS:

for the broth:

6 cups vegetable broth
3 Tbsp soy sauce

for the cutlets:

1 1/4 cups vital wheat gluten
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 Tbsp olive oil
2 cloves garlic, pressed or grated
1 tsp grated lemon zest (optional)


DIRECTIONS:

Preheat the oven to 350 F.

Combine broth ingredients in a pot and bring to a boil. Turn off heat and keep covered.

Place the wheat gluten in a mixing bowl. Pour the COLD vegetable broth into a measuring cup. Then, add the soy sauce, garlic, oil, and lemon zest and mix. Pour the wet mixture into the wheat gluten and combine with a wooden spoon until most of the moisture is absorbed. Use your hands to knead for about 3 minutes until the dough is elastic.

Divide the dough into six equal pieces. The best way to do this is to roll it into a log shape and use a knife to cut it into six equal pieces by slicing with a knife.
Take each piece and stretch and knead it into an oblong cutlet shape that is a little less than 1/2 inch thick. Use your body weight to press it and stretch it on a hard surface; there will be some resistance but just keep at it.

Pour the heated vegetable broth into a 9x13 inch glass baking pan or a ceramic casserole. Place the cutlets in the broth and bake for 30 minutes uncovered, then turn the cutlets over and bake for an additional 20 minutes. Remove from the oven. The cutlets are now ready to use in whatever seitan recipe you choose. If you have extra seitan, store it in the cooking liquid in a tightly covered container (in the fridge).