1/2 c wheat gluten
2T nutritional yeast
1T lemon pepper
1T braggs + water
1T olive oil
juice of 1/2 lemon
Mix all dry ingredients in a bowl, mix wet ingredients in a 1c measuring cup. Slowly pour liquid into dry until doughy. Put seitan in a pot of water, bring to a boil and simmer for 45 minutes. Drain seitan and squeeze out extra water. Rip seitan into long bite sized strips. Bake uncovered in pan with olive oil and lemon juice at 350* for 15 minutes, flip seitan, bake for another 15 minutes.
3/4c sour cream, nayonaise or yogurt
1/3c chopped cucumber
as much garlic as you can handle
juice from half of a lemon
canola or vegetable oil
Slice potatoes into french fry form. Fry in oil. Dry on paper towels to take out as much oil as possible.
Sandwich (put together in this order):