How to make Basic Seitan

 

Seitan is derived from the protein portion of wheat. It stands in for meat in many recipes because the texture is very similar to many different types of meat. Gluten can be flavored in a variety of ways. Traditionally it was simmered in a broth of soy sauce or tamari, ginger, garlic, and kombu (seaweed). But today we vegans find it extremely easy to add herbs and spices to make it taste like the meat dishes we used to enjoy. You can use poultry seasoning or chicken flavored broth powder to make a “chicken” flavored seitan, or a blend with paprika, cayenne, fennel, garlic, and Italian seasoning for a “sausage” flavor. Flavoring is limited only by your imagination. Try this basic recipe and add to the dough, the various spices that you love.

Dry ingredients

2 cups vegetable broth

1 1/2 cup vital wheat gluten

1/4 cup nutritional yeast

1/2 cup garbonzo bean powder (or chick pea flour)

2 tbsp brown sugar

1/2 tbsp garlic powder

½ tbsp onion powder

1 tsp Marjoram

1/2 tsp Sage

 

Broth

2 Tbsp Soy Sauce

2 Tbsp Molasses

6 cups Water

Bring to a boil the water for the broth, molasses and soy sauce.

Mix together the gluten flour and spices. Add water to mixture and stir into a sponge-like dough. This should not be wet. Knead dough for a minute to make dough tougher and more elastic. Cut into two even size rolls or sausages and set aside for 15 minutes.

Place into boiling broth. Cook in broth for about 1 hour, lowering heat as needed. Drain and use seitan for a stir-fry, sandwiches, stews and more.

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