Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, ix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.
Prepare the broth
Fill a stockpot with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully;you don't want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer.
Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.
Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in teh cooking liquid in a tightly covered container.
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|Serving Size: 1 Serving (648g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.4mg||0 %|
|Sodium 4489.2mg||155 %|
|Potassium 443.8mg||12 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 15.4g|
|Protein 54.5g||78 %|
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Calories per serving: 315
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