– 1 cp wheat gluten flour
– 1/8 cp nutritional yeast
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp sage
– 1/4 tsp paprika
– 1/8 tsp allspice
– 2 tb soy sauce
– 2 tb tomato paste
– 1/2 cp cold water or stock
– large pot of veggie broth (I like to save the broth from making chickpeas as it has a chicken-stock-like flavor – I usually cook it down to a small volume and then store it in the freezer) OR water with some garlic cloves, bay leaves, soy sauce, and nutritional yeast
– a bunch of ice cubes
1. Mix dry ingredients in a bowl.
2. Add the wet ingredients. Mix with your hands until it is one, big, rubbery blob of dough.
3. Knead the dough for 5 minutes, then let rest, covered, for 20 minutes.
4. Meanwhile, get the stock ready in a large pot, and make sure it’s very cold. Do NOT turn it on until the next step.
5. Cut the dough into two pieces and stretch them into logs. Place them in the stock, uncovered and turn on the heat to high, until it just reaches a boil. You’ll need to use a spoon to dislodge the seitan from the bottom of the pot as it heats up, as they tend to sink until they’ve cooked a bit.
6. When the stock reaches a boil, turn the heat to medium-low, and simmer, partially covered, for 45 minutes.
7. Remove the seitan to a colander and let cool completely — this is part of the cooking process, so you don’t want to just leave it in the warm stock. Then you can get the seitan ready to cook, or you can store it in the broth, refrigerated, for up to a week.
My favorite thing to do with the prepared seitan is to cut it into medallions, marinate in fresh lemon juice, rosemary, garlic, salt, and olive oil, and then broil until lightly browned on both sides.