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Homemade Seitan
Dry Ingredients:
- 1 cup (240 ml) vital wheat gluten
(available under specialty flours)
- 4 tbsp (60 ml) nutritional
yeast
- 2 tsp
(10 ml) onion powder
- 1/2 tsp (3 ml) black pepper
- 1/4 tsp (2 ml)
salt
Wet
Ingredients:
- 1/2 cup (120 ml) vegetable
broth
- 1 tbsp
(15 ml) soy sauce
- 2 tsp (10 ml) tomato paste
- 1 tbsp (15 ml) vegetarian
Worcestershire sauce
For cooking:
2 cups (480 ml) vegetable
broth
In a
large bowl, mix the dry ingredients. In another bowl, mix the wet ingredients.
Add the wet ingredients to the dry ones, forming a thick dough. Knead dough for
3 minutes. The dough should be elastic. Cut and shape into two patties.
Place
patties in a saucepan with two cups (480 ml)of vegetable broth. Add water to
just cover the patties. Bring to a boil and simmer on low heat for 45 minutes,
turning the seitan occasionally. Remove from heat and let cool in liquid.
This makes
enough seitan for six servings. Once cool, cut into desired size. Freeze pieces
not required immediately. If making faux steaks, slice thinly, 1/8 to 1/4 inch
(0.3 to 0.6 cm) season, and pan fry.
Serves 6.
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