Chicken Style Seitan

• 1 tablespoon canola oil
• 1/2 cup canola oil
• 2/3 cup chopped onion
• 1 tablespoon minced garlic
• 3 1/2 cups gluten flour
• 1 cup garbanzo flour
• 2/3 cup nutritional yeast
• 1 1/2 teaspoons sea salt
• 1 3/4 cups freshly cooked cannellini beans
• 1/3 cup tamari
• 3 cups water

1. Preheat oven to 350F.
2. Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high.
3. Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside.
4. Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil.
5. Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level.
6. Cool seitan to room temperature Quarter. You should have four 1 pound squares.
7. Keep covered and refrigerated for up to two days.
8. Frozen: wrap separately in plastic and place in resealable bag. keeps one week.

canola oil, canola oil, onion, garlic, gluten flour, garbanzo flour, nutritional yeast, salt, freshly cooked cannellini beans, tamari, water

Taken from www.food.com/recipe/chicken-style-seitan-200153 (may not work)