Basic Gluten

1 1/2 cups vital gluten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 to 1 1/2 teaspoons Japanese Vegetarian Seasoning Powder (Mushroom Powder)
1/4 teaspoon paprika
1/4 teaspoon celery salt

1 1/2 cups water
1 1/2 Tablespoons natural peanut butter or almond butter
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon thick Soy Sauce (or molasses or Soy Paste)
1 1/2 teaspoons sugar

Combine dry ingredients in a bowl and mix well.

Combine the second set of ingredients separately. Dissolve the sugar and peanut butter completely. Pour at once onto the dry ingredients and knead the dough a bit.

Spread out on a greased plate and steam for 30 minutes. (I use a ceramic deep-dish pie plate. I place a metal cooling rack in a wide pan with a lid, pour about 3/4-inch of water, and then place the pie plate on top of that.)

The most important part of this recipe is that you use the same amount of water as for vital gluten. If the gluten does not absorb all of the water, add some all-purpose flour. The dough should not be dry as bread dough, but you shouldn't have a pool of water after you mix the liquid into the gluten.

Uses:
Slice thinly to use as sandwich filling. Saute in oil to brown and crisp it, as desired.
Use as you would tofu, e.g., in stir-fries, etc.
Chop finely to use in fried rice
Use as filling in spring rolls.
Use as filling in pot pies.
By itself, drizzle with soy sauce and sesame seed oil and serve warm.

From: JMC, July 15, 2005