All-Purpose Seitan
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Yield Makes about 2 pounds
Serves 8
Ingredients
For the Dough
- 2 1/2 cups vital wheat gluten flour
- 1/4 cup garbanzo bean flour
- 1/4 cup nutritional yeast seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup cold organic vegetable broth
- 3/4 cup cold water
- 1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
- 2 tablespoons extra-virgin olive oil
For the Broth
- 4 cups organic vegetable broth
- 4 cups water
- 1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
- 2 tablespoons fresh lemon juice
Directions
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Make dough: Combine dry ingredients in a bowl and wet ingredients in another bowl. Add wet ingredients to the dry, mixing with a fork until blended completely. Transfer dough to a clean, flat surface and knead by hand 10 times. Let rest 3 minutes. Knead 10 to 15 times
more; let rest 15 minutes more. -
Meanwhile, in a pot, bring broth ingredients to a boil. Reduce to a simmer and cover.
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Roll dough into a thick log (about 3 inches wide by 8 inches long). Cut crosswise into eight 1/2-inch-thick disks and flatten with hands to about 1/4-inch thickness. Add disks to broth, cover, and simmer until the middle of the dough is as firm as the edges, 1 to 1 1/2 hours. (If the disks become exposed during cooking, add just enough water to cover. Be sure the broth does not boil; this produces spongy seitan.) Remove from heat and let cool, uncovered, in broth.
Cook's Note
Once cool, seitan can be marinated, refrigerated in the broth for up to a week, or frozen individually in parchment for up to a month.
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