Cooking & Baking

Break it up in three batches so I don’t kill the motor and just let it go long enough so it first throws fibers against the side and then becomes very glossy. It’s really an easy recipe and the only drawback is that seitan needs to rest in the fridge overnight to firm up and get the right texture.

Her other recipes are even easier, including turkey deli loaf and glazed ham. My son’s a ridiculous omnivore but even he admits this is awesome.