Calories 275, Fat 9.5g, Saturates 1.4g, Carbohydrates 15g, Sugars 1.0g, Protein 31g, Salt 0.82g
Add all the ingredients up to, but not including, the vital wheat gluten to a blender and process until very smooth.
Measure the vital wheat gluten into a mixing bowl and pour in the contents of the blender. Mix everything together with a spatula until a well combined, soft ball of dough has been formed. Leave to rest for 10 minutes.
Add the additional bouillon powder, onion, garlic cloves, bay, thyme and peppercorns to a large pan and fill half way with water. Place over a medium-low heat to come to a simmer.
Turn the dough out onto a lightly oiled surface and knead well for a minimum of 5 minutes. Shape into a rough log shape and wrap in a triple layer of strong foil, twisting the ends to seal.
Place the parcel into the simmering water and cover with a lid. Cook at a gentle simmer for 1 hour, checking the water regularly and topping it up if necessary.
Preheat the oven to 180°C (Gas Mark 4, 350°F). Once the seitan has finished simmering, place the still wrapped parcel in a baking dish and transfer to the oven to bake for 30 minutes.
When the seitan is fully cooked, remove it from the oven and leave to cool in the foil wrapping. Chill in the fridge overnight before unwrapping and slicing.
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