Homemade Seitan

Step 1

Whisk together the water and soy sauce in a small bowl.

Step 2

Combine the vital wheat gluten, baking powder, nutritional yeast, and optional seasoning blend in a mixing bowl.

Step 3

Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.

Step 4

Transfer to a lightly floured surface and knead firmly for 2–3 minutes. Form into a ball.

Step 5

Cover the dough and let it rest for 10–15 minutes.

Step 6

Fill a medium pot about two-thirds full with water. Add the bouillon and soy sauce and bring to a gentle boil.

Step 7

Cut the dough in half. Stretch each half into a small loaf and slice into pieces about ½ inch thick.

Step 8

Carefully add the pieces to the broth and return to a gentle simmer.

Step 9

Simmer for at least 30 minutes, gently pressing the pieces into the broth if they puff above the surface.

Step 10

Taste a piece near the end and continue simmering if a more tender texture is desired.

Step 11

Drain the seitan and let it cool until easy to handle.

Step 12

Slice or tear into strips, chunks, or bite-sized pieces.

Step 13

For the best texture, brown the cooked seitan in a little oil for 5–8 minutes and season to suit the final dish.