Lunch today was leftovers from last night's dinner: sweet potato gnocchi with home-made seitan , broccoli, and garlic, in a vegan alfredo sauce . This batch of seitan turned out a little different - the spices were 1/2 tsp each finely powdered garlic and onion, and a pinch each of sage and cumin. I added maybe a tablespoon extra of wheat gluten and kneaded it twice, letting it rest between and after. Instead of pulling off chunks, I sliced it as thin as I could, so that the pieces more closely resemble cutlets. I'm going to try this seitan in a sandwich next.