Seitan Recipe

How to make it

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• Pour vegetable stock into a large pot for boiling purposes. If using stock in the seitan, reserve a half cup. Fill the rest of the pot with water until it's 3/4 full.
• Combine vital wheat gluten, nutritional yeast and herbs and spices in a large mixing bowl
• Add 1.5 cups of water / other liquid mixture to the dry ingredients
• Using a stiff spatula, mix wet into dry. The mixture will become VERY elastic and difficult to work with very quickly due to the high gluten content of the wheat
• Kneed dough for a minute or so, just to ensure that all of the dry has been incorporated. Form into a large loaf shape
• Let dough rest for 15 minutes
• While dough is resting, bring vegetable stock / water to a boil
• Once liquid is at a boil, reduce heat to just below a simmer
• Cut dough into cutlet sized pieces
• Lower each piece into the pot of stock / water. They will sink to the bottom.
• After 15 minutes have passed, if the pieces of dough have not risen to the top, that means that they're probably stuck to the bottom of the pot. Use a long handled spoon to unstick them. They'll then float to the top.
• Ensure that the liquid never comes to a boil.
• Turn seitan cutlets every 30 minutes for 2.5 hours
• Remove from heat and let sit until liquid cools. The cutlets will settle to the bottom of the pot
• Seitan can be kept in fridge in this liquid for about a week, or removed from liquid and frozen.
• Cuts like meat, with a similar consistency, so you can use it like any other protein in your recipes