Do you miss eating Chinese food now that you are sticking to a post-op puree diet?
See Basic Seitan Instructions.
Ingredients:
- 2 ounces Bob’s Red Mill Vital Gluten Flour (23g)
- 2 ounces water
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- soy sauce
- 1 scallion
- 4 ounces chicken broth (3g)
Directions:
- Mix 2 ounces water with salt and garlic powder.
- Add in 2 ounces Bob’s Red Mill Vital Gluten Flour (23g).
- Kneed seitan dough until all water is absorbed.
- In a saucepan, boil 4 ounces chicken broth (3g)
- Tear small m&m-sized pieces of seitan and drop into broth.
- Add:
- ½ teaspoon soy sauce
- 1 finely chopped scallion
- Cook on medium until broth is absorbed, about 15 minutes.
- Cook an extra ten minutes until seitan turns golden.
- Serve immediately.
Suggestions:
- Texture will be doughy and soft. Chew well.
- It is helpful to have a plate warmer to keep the meal hot until you finish eating.
