Seitan
By: Helen Pitlick
Published: Monday, November 30, 2009 - 6:10pm

Ingredients




2 cups vital wheat gluten flour
1/4 cup nutritional yeast
2 tablespoons all-purpose flour
1/2 cup soy sauce
1 tablespoon tomato paste
1 tablespoon olive oil
2 cloves garlic, pressed
1 teaspoon lemon zest, finely grated
12 cups water or vegetable broth
1/2 cup soy sauce

Preparation

1 In a large bowl, mix together vital wheat gluten flour, nutritional yeast and all-purpose flour. In a separate bowl, mix together the wet ingredients through the lemon zest. 2 Pour the wet ingredients into the dry and combine with a firm spatula. Knead the dough for about 5 minutes until spongy and elastic. Let the dough rest for a couple of minutes. In the meantime, stir together the ingredients for the broth in a large pot (do not heat the broth at this point). 3 Roll the dough into a log shape about 10 inches long and cut it into 6 pieces of roughly equal size. Place the pieces in the broth. It is important that the broth be very cold when you add the dough, which makes for a nicer texture and ensures that the seitan doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring the broth to a boil. 4 Then the broth has come to a boil, set the heat to low and gently simmer for an hour, turning the pieces every now and again. 5 Turn off the heat and let the broth and seitan cool for at least 30 minutes. This will produce a firmer seitan. It is best to let everything cool completely before removing the seitan from the broth. 6 What you do next depends on what recipe you are using. If storing the seitan for later use, slice it into bite-sized chunks, put it in a resealable container and cover with broth. Seal the container and place it in the fridge for up to 5 days

About


This recipe is from the incredible Isa Chandra Moskowitz's book "Vegan with a Vengeance." Seitan is a great meat substitute that vegetarians and carnivores alike can enjoy.