Tim's Tweaked Gluten (Seitan) Patties

Patties:
2 cups Vital Wheat Gluten (280g)
2 t Garlic Powder
1 t ground ginger
1 cube beef flavored vege bouillon or 1 T of Mckay's Beef Seasoning
3 T Olive Oil
1 t Salt
1.25 cups cold water (hot doesn't work as well)

Broth:
4 cups water
2 t Salt
1 t Ginger
2 cubes beef flavored vege Bouillon
Garlic and Onion to taste.

Mix Garlic, Ginger and Vital Wheat Gluten in a separate bowl.

Dissolve Salt and Bouillon in water, add oil. Add this liquid all at once to dry mixture.

Mix with a fork until it forms a stiff dough. Need by hand 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times into a long log slightly narrower than the diameter of the patties you want. Let it rest another 15 minutes before continuing.

Cut log into thin cutlets. Simmer in broth (just barely boiling) for 60 minutes. Make sure broth is good and salty. Like Ramen broth. Patties will fluff considerably.

Bread in half-n-half mixture of breadcrumbs (seasoned) and Brewer's Yeast and fry with a generous amount of oil

For potluck this week, I fried up a batch, put them in a casserole dish and covered them with the following:
2 cans of Campbell's Mushroom Soup
1 can of water
1 onion diced
1 package of mushrooms fresh
2 cloves of fresh garlic minced

I sauteed the mushrooms, onion and garlic and then added the mushroom soup and water. Then poured the mixture over the gluten. I baked at 350 degrees for about 30 minutes or until the soup was bubbling.