Seitan is a meat substitution made from vital wheat gluten. It is somewhat porous and absorbs flavors very well. Because seitan is so high in protein, it is a great choice for a meal addition for vegetarians. Try adding or substituting other spices for seasoning before cooking. Seitan freezes really well, but be sure to thaw for an hour before using.
Makes: 6Hands-on: 20 minutesTotal: 2 hoursDifficulty: Medium
- 1 cup vital wheat gluten
- 1 tsp. ginger powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 Tbsp. plus 1⁄2 cup light soy sauce, divided
- 3⁄4 cup water or vegetable broth
- 6 cups vegetable broth for cooking
- Mix wheat gluten, ginger powder, garlic powder, and onion powder in a mixing bowl. In another bowl, add 2 tablespoons soy sauce to the 3⁄4 cup broth or water.
- Pour broth and soy sauce mixture over dry mixture, and combine well with hands.
- Knead the dough for 2 minutes and let sit for 5 minutes. Knead for another 1 minute. Cut the dough into small pieces or use your hand to pinch small amounts, making somewhat flat balls.
- Use a large saucepan or soup pot, as seitan will expand as it’s cooking. Bring the dough pieces to a boil with 6 cups of broth. Add the rest of the soy sauce and simmer with a lid for 1 hour or more. Check the seitan regularly, making sure there is enough broth. Add more if needed.
- Seitan is done when expanded and firm to the touch. The texture is somewhat bouncy. Store in the fridge for two weeks or freeze up to six months.