Seitan cooked three times!
First the gluten flour was seasoned with some vegetable stock, tomato paste, maple syrup, paprika, salt, pepper, onion and garlic powder, wrapped in foil and baked. The dough was a little too wet so the foil burst in the oven and the seitan was dried out. I ended up letting it cool in the fridge overnight. Then I sliced it and simmered in some more vegetable stock along with the same ingredients that went into the dry mix. Then cooled it again, dredged in a little seasoned flour and pan fried in olive oil.
Turned out pretty good for what started off as a mess!
Let's see, what else did I cook recently... made pad thai again (maybe pictures later today), apple crumb muffins (no pic) and some vegetable soup with barley (no pic). Nothing "new" planned for this week except maybe vegan "butter tarts" and maybe vegan char siu bao (buns).