YIELDS ABOUT 1 ½ POUNDS
While there’s nothing wrong with buying pre-packaged seitan but making your own can be cost efficient and rewarding!
If you’re in need of some instant gratification like us, try our Mongolian BBQ Seitan!
Pssst… stop into by CHLOE. to try our Quinoa Taco salad with house-made spicy chorizo seitan!
METHOD
In a large bowl, combine vital wheat gluten and water. Knead for 5 minutes, or until dough has stiffened. The dough should be very tough. Let rest for 5 minutes.
In the meantime, combine vegetable broth and soy sauce in a large saucepan. Cut the seitan dough in half and place both pieces in the saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes. Flip and simmer for another 30 minutes. Remove from heat, uncover, and let cool in broth.
Seitan is now ready to be cubed or sliced for any recipe.
NOTES + SERVING TIPS
Store homemade seitan in vegetable broth in the refrigerator for up to 3 days.
For prolong use, remove seitan from broth, wrap tightly, and freeze for up to 3 weeks.