• 1 cup vital wheat gluten
  • 3 tablespoons nutritional yeast
  • ½ cup vegetable broth
  • ¼ cup liquid amino acid (such as Bragg®)
  • 1 tablespoon olive oil
  • 1 ½ teaspoons minced garlic
  • 4 cups vegetable broth
  • 4 cups water
  • ¼ cup tamari
  • Directions

  • Step 1

    Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.


  • Step 2

    Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

  • Cook's Notes:

    This will make roughly one pound of seitan.

    You can store seitan in an airtight container covered with the broth. Do not discard the broth though. It makes a SUPER rich soup base!

    Editor's Note:

    The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.

    Source: Read Full Article