From Veganomicon, pgs 131-132. This is really fun to make: smells good, and you get to squish things with your fingers: satisfying! But, you know, it's obviously made almsot entirely of gluten, so only cook this when your gluten-sensitive family members or friends aren't around. And then clean up right away!
staple
12 Servings
- 3 C vital wheat gluten flour
- 9 T nutritional yeast
- 1.5 C cold vegetable broth
- 0.75 C soy sauce
- 3 T olive oil
- 6 t garlic, minced
- 8 C cold water
- 3 t Better than Bouillon
- 1/4 C soy sauce
Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped together with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into 6-9 equal pieces, then knead those pieces in your hand just to stretch them out a bit. Then fill a large stock pot with water, bouillon, soy sauce, and gluten pieces. Cover an bring to a boil, but watch carefully, you don't want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer. Partialy cover the pot so that steem can escape and lit simmer for an hour. You can turn the pieces occasionally if you feel like it, but it's not necessary. After an hour, turn off the heat, take off the lid, and let it sit for 15 minutes. Use tongs to remove the seitan from the broth, place each piece in a strainer until they're cool enough to handle. You can slice them up and use them now, or you can store them in the fridge (with about 1/2 C of broth per container), or freeze them.
You can use an instant pot for this recipe, but only like a slow cooker, don't close the vent, and don't let it come up to pressure. Probably use the sauté button to get things up to boiling faster, then switch to Slow Cook for the simmer.