Basic Homemade Seitan
Per 3-oz. serving
1 cup vital wheat gluten
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons soy sauce
63⁄4 cups strong vegetable broth, divided
Combine the vital wheat gluten with the onion powder and garlic powder. In a separate bowl, combine the soy sauce and 3⁄4 cup vegetable broth.
Slowly add the soy sauce and vegetable broth to the wheat gluten mixture, mixing with your hands until all of the flour is combined. You’ll have one big rubbery ball of dough, and you may need a bit more or less than 3⁄4 cup broth.
Knead the dough a few times to get an even texture. Let dough rest for a few minutes, then knead again for 1–2 minutes.
Divide dough into 3 (or more) pieces and stretch and press to about 1-inch thickness.
Slowly simmer in 6 cups vegetable broth for 45–60 minutes over low heat.
Shop for vital wheat gluten, also called wheat gluten flour, at your natural-foods store in the bulk section or baking aisle. Note that this recipe is for a basic, raw seitan. It won’t be too tasty if you eat it plain, as it still needs to be cooked, even after all that boiling!