- 1 1/2 cups vital wheat gluten flour
- 1/4 cup nutritional yeast
- 1 cup ice cold vegetable stock
- 1/2 cup soy sauce
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 teaspoon grated lemon zest
- 1 teaspoon salt-free seasoning blend
- Simmering Broth
- 1/2 cup soy sauce
- 10 cups ice cold water
- 1 teaspoon vegetable oil
- Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
- Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
- Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
- Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
- If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.
08/26/2019
recipepes.com
best homemade seitan, recipe
PT15M
PT1H
5
455 calories
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