WHEAT GLUTEN, 500 g
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To make seitan, put the gluten in a bowl and pour water little by little, kneading for a couple of minutes. When the texture is homogeneous, form a ball and divide it into three or four parts. Cook in water or vegetable broth with soy sauce and a strip of kombu seaweed for 20 to 45 minutes, depending on the desired consistency.
Ingredients: wheat gluten.