Finely grind the bread in a food processor, and place in a mixing bowl. Slice the seitan in chunks, and grind in the food processor. Place in the mixing bowl with the bread crumbs. Add minced green pepper, mushroom, onion, basil and oregano in the mixing bowl. Place the kuzu in a cup, and dilute with water. Mix the diluted kuzu in thoroughly with the other ingredients.
Next, take approximately 2 tablespoons of the seitan mixture, and form it into balls. Place the balls on a platter. Place 1/2 inch oil in a skillet and heat up the oil, making sure not to allow it to smoke. To test whether the oil is hot enough, place a pinch of one of the balls into the hot oil.
Fry the balls, several at a time, turning them until brown and crispy. Remove the balls and drain on paper towels. Do not put too many wheat balls in the oil at one time, as it lowers the temperature of the oil and causes the balls to become soggy and fall apart. Continue frying until all the wheat balls are done.
Brush side of the rolls with olive oil and toast on a griddle or under the broiler until slightly browned. Heat up the tomato sauce and spoon some over the bottom of each roll. Place 3 wheat balls on top of each roll and spoon additional sauce over the wheat balls. Serve hot.
Yields 15 wheat balls, 3 for each sandwich
See Eden's recipe for Homemade Seitan, if pre made seitan is not available at your local natural food store.
Per serving - 308 calories, 5 g fat (13% calories from fat), 12 g protein, 59 g carbohydrate, 11 g fiber, 0 mg cholesterol, 285 mg sodium