Ingredients
Wet Ingredients
- 1½ cups water
- 2 tbsp soy sauce
Dry Ingredients
- 2¼ cups vital wheat gluten
- 1 tsp baking powder
- 2 tbsp nutritional yeast
- 1–2 tbsp seasoning blend, optional
Simmering Broth
- Water, enough to fill a medium pot about two-thirds full
- 1 large or 2 regular vegetable bouillon cubes
- 4–6 tbsp soy sauce or tamari, to taste
Linked Recipes
Preparation
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.
