2 1/2 lb Raw Seitan - (2 boxes Seitan Quick Mix) 1/2 ga Water 1 1/2 c Tamari soy sauce 1 7-inch strip kombu -- (sea vegetable) 6 sl Fresh ginger (thin slices) Sauce -- (such as Bordelaise -- or Miso sauces) Prep time: 30 minutes Place Seitan in an 8-inch square cake pan. Allow to rest until it takes the shape of the pan. Place this pan inside a second, larger pan that is half-filled with water. Cover the larger pan. Bake in a pre-heated oven at 375 F. for 1 hour. When Seitan is done, remove from the pan. Divide into eight equal pieces. To 1/2 gallon water, add tamari, kombu, ginger, and Seitan steaks. Cover pot, bring to a simmer, and cook for about 45 minutes. (If you are using a pressure cooker, reduce liquid by one half and cook for 20 to 25 minutes). You may leave steaks in the stock for several hours, if you wish. Remove steaks from stock and drain. Brush with a little sauce, and broil so they will be lightly browned. Serve steaks hot with additional sauce. This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany. Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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