Seitan Parmigiana
[Vegan]

To Make the Seitan:

1. In a bowl, mix all dry ingredients from vital wheat gluten to tapioca flour with 1 cup broth to form a spongy dough. Mix until all liquid has been absorbed then knead out until firm. You may need to add a bit more water if dry.
2. Roll into a log shape, about 4-inch thick, 8-10-inch long, then cut into medallions, press gently, and simmer in the 4 cups of broth and diced onion for 30 minutes. Sit in broth to cool. Once cooled you may fry, bake, or braise at will.

To Make the Roasted Vegetable Marinara:

1. Preheat oven to 450°F.
2. Arrange the vegetables on a cookie sheet with a few tablespoons of olive oil, sea salt, black pepper, and a 1/2 teaspoon smoked paprika. Roast for about 30 minutes or until well-browned, flipping occasionally.
3. Combine all the tomato products in a Dutch oven or large saucepan, and heat over medium-low heat. Add the vegetables and stir. Season to your tastes.
4. Using a hand blender or blender, purée the sauce.

To Make the Seitan Parmigiana:

1. Slice the seitan into cutlets as desired.
2. In a bowl, combine the ingredients for the parmigiana. Coat the seitan thoroughly on both sides.
3. Heat oil in a skillet and fry each seitan cutlet on both sides until crispy and brown.

To Serve:

1. Serve with sauce over your pasta of choice or a side salad. Garnish with vegan cheese or nutritional yeast and fresh herbs.