Make seitan from scratch!
from Vegan Vittles © J. Stepaniak, 1997
- Dry ingredients
- Liquid ingredients
- 1 C water, vegetable broth, tomato juice, or a combination (the juice adds a “beefier” flavor)
- 3 T soy sauce
- 1 T olive oil (optional)
- Simmering broth
- 10 C water or vegetable broth
- 1⁄2 C soy sauce (optional)
Combine dry ingredients in a medium mixing bowl.
Combine liquid ingredients in a small mixing bowl. Pour into dry ingredients, mix well. If there is still flour around the edges, add a small amount of additional water.
Knead the gluten directly in the mixing bowl for about a minute. Slice the gluten into three relatively equal pieces, and set aside.
Place the ingredients for the simmering broth into a 4 1⁄2-quart saucepan or Dutch oven, add the gluten pieces, and bring to a gentle boil. Reduce the heat to medium low. Simmer with pot partially covered for one hour. Maintain the heat so that the liquid barely simmers, and turn the gluten over during cooking. Let cool in broth uncovered.
Transfer to storage containers, adding enough of the broth to keep the seitan immersed. Seal containers tightly and store in the refrigerator up to ten days or in the freezer for up to six months. To extend the life of fresh or defrosted seitan, boil it in its soy sauce broth for 10 minutes, two times a week.