Ingredients
For the broth:
- 8 Cups vegetable broth
- 6 cloves garlic
- 2 smashed bay leaves
For the seitan:
- 2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1/4 cup chickpea flour
- 1/4 teaspoon salt
- 2 teaspoons onion powder
- 1 teaspoon dried sage
- 1 1/4 cups vegetable broth
- 1/4 cup soy sauce
- 2 teaspoons olive oil
Instructions
- Fill a stock pot with the broth, smashed garlic and bay leaves, cover and bring to a boil.
- In the meantime, together the vital wheat gluten, nutritional yeast and chickpea flour and salt in a large bowl.
- Make a well in the center and add broth, soy sauce, and olive oil.
- Mix with a fork and then use your hands to knead for about 3 minutes, until it's a firm dough and everything looks well incorporated.
- Divide into 8 even pieces.
- An easy way to do this is to divide the dough in half, then divide those halves and then divide those halves. Ta-da! 8 pieces.
- Stretch each piece into a cutlet, pressing the cutlet into the counter to smooth the surface.
- Let rest until the broth has come to a full boil. Once boiling, lower the heat to a simmer. This is important, the broth should not be at a rolling boil or you risk the seitan getting water logged (AKA turning into brains) Add the gluten pieces and partially cover pot so that steam can escape.
- Let simmer for 45 minutes, turning occasionally. Make sure to keep an eye on the heat, because it may start to boil again, in which case, just turn it down a notch to keep at a slow, steady simmer.
- When seitan is done, you can let it cool right in the broth, or remove a portion to use right away.
- Once cooled, keep stored in a tightly covered tupperware container, submerged in broth.
Notes
~ For the most chicken-y seitan, use an unchicken broth, like Better Than Bullion brand.
