Recently, I noticed that despite many recipes using seitan, I do not actually walk anyone through the process of making it. It appears at a glace to be a taxing process, however, it is actually very simple and low maintnace.
There are many variations, including many just on my blog such as, Seitan Steaks and Seitan Chicken Fingers. This is just a simple and basic recipe for everyday use or use in recipes like Spicy Seitan or in a stir-fry with a Mongolian Sweet Sauce.
If you have additional questions, please see the Seitan Tips post and feel free to ask.
Basic Seitan (how to)
10 cups of vegatable broth
2/3 cup of soy sauce
1 tablespoon of liquid smoke
1 teaspoon of hot sauce
Bring all ingredients to a boil in a large pot.
1 cup of vital wheat gluten
slightly less than 1 cup of the broth
2 teaspoons of garlic
1 tablespoon of nutritional yeast
1 tablespoon of parsley
1 teaspoon of ground black pepper
In a large mixing bowl, add all dry ingredients and mix well. Once the broth is hot dd the less than 1 cup and immediately fold into the gluten until you have a wet dough. The dough should be brown in color, moist to the touch, and slightly sticky.
Cover the work station in a very think layer of flour and kneed the seitan mixture several times over the next 10 minutes. Allow the dough a few minutes each time to settle and rise a bit. Cut into desired pieces and return to "the broth" water. Boil for 40-45 minutes. While boiling, they will expand so make sure the pot being used has enough space.
Remove from the water. If storing the seitan, make sure you put some type of liquid with it to avoid drying out. Bar-B-Que sauce, a few spoonfuls of "the broth" or another marinade with work. It should bee in an airtight container for over a week.