It's Sunday, so it must be seitan! Actually, this versatile little item is good any day of the week. We like to pronounce it "satan" because we think we're very funny, but it's actually "say-tahn." We like to make sandwiches with the cutlets, but you can add it to anything from salads to spaghetti sauce. This recipe was adapted from one on the very awesome vegweb.com:
1 cup vital wheat gluten
3 tbs nutritional yeast
1 tsp thyme
1/4 cup soy sauce
1 tbs oil
1/2 cup water or vegetable stock
Mix gluten, nutritional yeast & thyme together in a bowl.
In a separate bowl, mix water or vegetable stock, soy sauce, and oil. Note: The veg stock can make the seitan too salty for some.
Pour the wet ingredients into the dry ingredients and stir together making the ball of gluten. Knead for a few minutes. Dab any excess moisture from the gluten with a paper towel.
Form the gluten into a cylindrical shape. Press down and with a sharp knife, cut the gluten into thin strips. Oil a cookie sheet, and place the strips on the cookie sheet. Bake for 10 minutes, then flip them over and bake for an additional 3-5 minutes.