1 cup vital wheat gluten flour 3 tbsp nutritional yeast 1/2 cup cold vegetable broth 1/4 cup soy sauce 1 tablespoon olive oil 2 cloves garlic, pressed or grated on a microplane grater (I use the equivalent amount in garlic powder)
Broth: 8 cups cold water plus 3 vegetable bouillon cubes, or 4 cups broth plus 4 cups water 1/4 cup soy sauce
Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon (or your hands) until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the elastic (spongy, really). Divide into equal sized pieces and then knead those pieces in your hand to stretch them out a bit.
Prepare the broth by filling a stockpot with the water, bouillon cubes (or water and broth) and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil, but watch carefully; you don't want it to bil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer.
Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.
Remove the seitan from the broth and place it in a streiner until it is cool enough to handle. (Don't get rid of the broth yet! You will need some of it!) You can cook it immediately, or store it in tupperware or a ziplok with some of the cooled broth. It will stay good for about a week.
You can get the Nutritional Yeast and Vital Wheat Gluten Flour from natural foods stores.
3 tbsp nutritional yeast
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane grater (I use the equivalent amount in garlic powder)
Broth: 8 cups cold water plus 3 vegetable bouillon cubes, or 4 cups broth plus 4 cups water
1/4 cup soy sauce
Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon (or your hands) until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the elastic (spongy, really). Divide into equal sized pieces and then knead those pieces in your hand to stretch them out a bit.
Prepare the broth by filling a stockpot with the water, bouillon cubes (or water and broth) and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil, but watch carefully; you don't want it to bil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer.
Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.
Remove the seitan from the broth and place it in a streiner until it is cool enough to handle. (Don't get rid of the broth yet! You will need some of it!) You can cook it immediately, or store it in tupperware or a ziplok with some of the cooled broth. It will stay good for about a week.
You can get the Nutritional Yeast and Vital Wheat Gluten Flour from natural foods stores.
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