Basic recipe for seitan. Feel free to experiment by adding herbs and spices to the dough.
Yield: about 1 pound
Time: 1½ hours
Tools
- 2 bowls
- wooden spoon
- large stock pot
Ingredients
Seitan dough
- 1 c vital wheat gluten
- ¼ c nutritional yeast
- ¾ c water or vegetable broth
- 1 T soy sauce
- 1 T olive oil
- 3 cloves garlic, minced
Seitan broth
- 8 c water
- ¼ c soy sauce
- ¼ c nutritional yeast
- 1 clove garlic, minced
- 1 t dried herbs (thyme, oregano, rosemary…)
Directions
Combine the gluten and yeast in one bowl, and the wet 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 carefully 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.
Help
Abbreviations | Conversions | Cooking tips
