Hearty Baked Seitan Steaks

1. Preheat Oven

First, preheat your oven to 350°F. This will ensure it's ready to go by the time you need to bake the cutlets.

2. Prepare Broth

Prepare the broth by bringing 6 cups of vegetable broth and 3 tablespoons of soy sauce to a boil in a pot. Once boiled, turn off the heat and cover the pot to keep it warm.

3. Mix Wet Ingredients

In a measuring cup, combine 0.5 cups of cold vegetable broth, 0.25 cups of soy sauce, 1 tablespoon of olive oil, 2 pressed or grated garlic cloves, and 1 teaspoon of grated lemon zest if you're using it. Mix these wet ingredients thoroughly.

4. Combine Wet and Dry Ingredients

In a mixing bowl, pour the wet mixture into 1.25 cups of vital wheat gluten. Stir until combined, then knead the dough for about 3 minutes. This kneading process is crucial as it develops the dough's elasticity, giving your seitan that desirable chewy texture.

5. Form Cutlets

Once your dough is well-kneaded, roll it into a log shape and slice it into 6 equal pieces. Take each piece and stretch, knead, and press it into a cutlet shape, aiming for a thickness of less than 1/2 inch.

6. Bake Cutlets

Pour the heated broth into a 9x13-inch glass baking pan or ceramic casserole dish. Place the cutlets into the pan, ensuring they are submerged in the broth. Bake them uncovered in the preheated oven for 30 minutes.

7. Turn Cutlets

After 30 minutes, turn each cutlet using tongs to ensure even cooking, and bake for an additional 20 minutes.

8. Drain Cutlets

Finally, remove the cutlets from the broth and let them drain in a colander. Your hearty baked seitan steaks are now ready to be served. Enjoy!