Heat oil in a pan over medium heat and fry Seitan pieces for a few minutes on each side until lightly browned. Soak kombu until soft, then cut into sixteen pieces. Line bottom of 9-inch baking dish with half the kombu. Place a piece of fried Seitan on each piece of kombu, overlapping if necessary, to make an even layer. Place remaining pieces of kombu on top of each piece of Seitan. Pour B-B-Q sauce on top, then spread with a spoon to cover surfaces. Gently add enough water so that the Seitan pieces are almost floating. Cover and bake at 350 F. for one hour. Add more water if necessary to keep Seitan very moist.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Reprinted by permission of Arrowhead Mills, Inc.

Electronic format courtesy of: Karen Mintzias