best homemade seitan

Ingredients

• Servings: 4
• 1 1/2 cups vital wheat gluten flour
• 1/4 cup nutritional yeast
• 1 cup ice cold vegetable stock
• 1/2 cup soy sauce
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1 teaspoon grated lemon zest
• 1 teaspoon salt-free seasoning blend
• simmering broth
• 1/2 cup soy sauce
• 10 cups ice cold water
• 1 teaspoon vegetable oil

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs 15 mins


• combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. in a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
• pour the wet ingredients into the flour mixture and stir with a firm spatula. knead the dough until a spongy, elastic dough forms, about 3 minutes. roll the dough into a log shape and cut it into 3 equal pieces.
• combine 1/2 cup of soy sauce and cold water in a large pot. the simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
• remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. to store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
• if your recipe calls for seitan, cut the gluten into pieces. add vegetable oil to a heavy skillet and turn the heat to medium-high. add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.