This seitan is very moist and wonderful as a ground meat substitute. I personally do not like the commercial varieties available for they taste far too processed and artificial to me. I wanted to create a seitan that not only tasted wonderful but that could be used as a meat substitute in many different Italian dishes when I wanted to use something other than lentils. I have since used it as a ravioli filling [pictured below] and in a pasta sauce as well as in some appetizers [pictured above]. It freezes well so it can be stored in allotments to be used in future recipes that call for a meaty textured filling.
1 cup vital wheat gluten
1 cup lentil bolognese sauce
1 large shallot
1 clove garlic, minced
1/2 cup fresh basil, chopped
2 T sundried tomatoes, chopped [I used strips packed in oil]
zest of a lemon
Sauté the shallot and garlic in a drizzle of olive oil until softened. Add the lentil bolognese, basil, shallots and garlic, sundried tomatoes, olive oil and lemon zest to a food processor and pulse about a dozen times until well combined but not completely without texture. Add the mixture to the vital wheat gluten in a bowl and mix with your hands until well combined. Place the dough on a sheet of aluminum foil and roll into a log, twisting the ends to seal it. Steam in a steamer basket for 30 minutes. Allow to cool. Pulse in a food processor to yield a ground texture.