1 C vital wheat gluten flour
3 T nutritional yeast
1/2 C cold vegetable stock
1/4 C soy sauce
1 T olive oil
2 - cloves garlic, pressed
8 C cold water
3 - vegetable bouillon cubes
1/4 C soy sauce
Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix the vegetable stock, 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. Knead for about 3 minutes, until the dough is elastic. Divide into three pieces and knead each piece again.
Fill a stockpot with water, bouillon cubes, and soy sauce, and add the pieces of wheat gluten. Cover and bring to a boil, then turn down to a very low simmer. With cover slightly askew to allow some steam to escape, simmer for an hour, turning the seitan occasionally. Turn off the heat and let seitan sit in the broth for another 15 minutes.
Strain off broth, and cut the seitan to desired size. If not for immediate use, store the seitan in the cooking liquid in a tightly-covered container in the refrigerator.
From Veganomicon
Simple . . . seitan . . . What more is there to say?
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