|Basic recipe for seitan. Feel free to experiment by adding herbs and spices to the dough.|
|Yield||about 1 pound|
|Ingredients|| Seitan dough
|Directions||Combine the gluten and yeast in one bowl, and the other dough ingredients in the other.
Mix the wet into the dry to make a thick, fairly stiff dough.
Knead for 5 minutes, until you see lots of strings of gluten forming. (Add a bit more liquid if needed.)
Let the dough rest for 15 minutes, then knead for a couple minutes until smooth and elastic.
Combine the broth ingredients in the stock pot and bring to a simmer.
Divide the seitan dough into 4 pieces, then flatten each one between your hands and add to the simmering broth.
Partly cover and simmer – don’t boil – for an hour, turning each piece every 15 minutes or so.
If not using right away, let the seitan cool in its broth and then transfer both to a container. It will keep for 4-5 days.
|Notes||While cooking, the seitan will double in size, so be sure to use a nice big pot.
Don’t discard the broth! It’s incredibly flavorful, and makes a terrific gravy.
|Key to abbreviations and conversions|
(noun) A vegetarian replacement for meat, made of protein (gluten) extracted from flour.
gluten, gluten meat, wheat gluten, mock duck, kau fu