Seitan

Advocate staff photo by LIBBY ISENHOWERKristy Prattini makes a meat substitute to include in lasagna. She is vegetarian and her husband is vegan, and most of her extended family are omnivores, so she frequently seeks different ways to make food that meets both of their dietary needs.

Seitan

Serving size depends on application. Recipe is by Kristy Prattini.

Vegetable oil

1 cup wheat gluten

Spice variations, if desired

1 cup vegetable broth

2 tbls. soy sauce

2 tbls. tahini or sesame paste

1 tbl. vegetarian Worcestershire sauce

Dash of liquid smoke

Vegetable cooking spray

Taco style:

1½ tsps. cumin

1½ tsps. chili powder

1½ tsps. oregano

1 tsp. garlic powder

Italian sausage style:

1½ tsps. garlic powder

1½ tsps. ground fennel seeds

1 tbl. Italian seasoning blend (oregano, rosemary, thyme, basil, etc.)

8 to 10 minced sun-dried tomatoes

1. Oil 13x9-inch cookie sheet.

2. Mix dry ingredients and wet ingredients in separate bowls.

3. Combine wet ingredients into dry, stirring as little as possible.

4. Immediately crumble the resulting dough onto the cookie sheet. Spray tops with vegetable cooking spray.

5. Bake at 350 degrees for 20 minutes. Flip crumbles over and bake 5 to 10 more minutes.