Mexicali Seitan with Mushrooms
3 cup gluten powder
1 cup whole-wheat flour
1/2 cup mushroom powder
1 envelope taco or chili seasoning
1/2 cup soy sauce
3 cups water
1 lb sliced mushrooms
2 tablespoon olive oil
*For mushroom powder, buy dried mushrooms at an Asian market and whirl in blender until reduced to powder. This can be frozen to keep the damp out.
Make the Seitan: Preheat oven to 350º.
Combine dry ingredients in a large bowl and make a well in the center.
Heat one cup of the water and mix in flavoring. Blend with the rest of the water and soy sauce, and pour the resulting mixture into the well. Work briefly with your hands until it is all blended well and form into an oblong loaf.
Allow to rest for 15 min.
Place the rested loaf in a lightly-oiled baking dish inside a larger pan with about an inch of water in the bottom. Cover with foil and bake about 70 min.
Allow to cool and slice. I use about half the loaf for this amount of mushrooms, and freeze the rest wrapped in plastic.
Heat the oil in a skillet and sauté the mushrooms until done; add as many slices of seitan as you intend to eat and fry until crisp. Serve with a side of guacamole and a little salsa. I like to accompany it with pan-fried sweet bell pepper strips in all three colors.