Basic recipe for seitan. Feel free to experiment by adding herbs and spices to the dough. | ![]() |
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Yield | about 1 pound | |
Time | 1½ hours | |
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Ingredients | Seitan dough
Seitan broth
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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. |
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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. |
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Basic Seitan
