Broth/Sauce:
1/3 cup tamari
1/6 cup unsulphered molasses
6 cloves garlic, minced
1 large onion, diced
4 cups water
1 tsp cayenne pepper
Arrowroot powder

Gluten Mixture:
1 cup water
1 cup gluten flour

Combine broth ingredients (except for the arrowroot powder!!) in a very large soup pot (the seitan is going to puff up significantly when cooking so you will want lots of room for it). Bring the broth to a rolling boil. While it is heating, make the gluten mixture. Place the gluten flour in a bowl and slowly add the water into it. With a fork or with your hands, quickly mix the two together until it forms a very rubbery mass. Knead it gently for 1 or 2 minutes, then break it into 3 or 4 chunks. Squeeze each chunk over the sink to get out excess water, then set aside. When most of the excess water has been squeezed out, knead and press the chunks back together. Form it into a log-shape, about five or six inches long and two or three inches across. Slice this into 5-6 pieces, and press and flatten each piece to about 1/4 inch thick. You will need to work quite a bit on the flattening bit.

Drop these "steaks" into the boiling broth one at a time, stir, cover and reduce the heat to medium-low. Simmer for about 35 minutes, stirring occassionally.

When they are finished cooking, remove the "steaks". Add the arrowroot powder and stir until the sauce thickens. Add more arrowroot if needed. Serve "steaks" and sauce over brown rice or mashed potatoes.

Makes 5-6 steaks.This recipe was adapted from this recipe at veganmania.com.