Description
Every plant-based chef and home cook should have a winning vegan seitan recipe up their sleeve.
Ingredients
Scale
- 3/4 cup vital wheat gluten
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/3 cup + 2 tablespoons vegetable broth
- 2 tablespoons Braggs Liquid Aminos (soy sauce)
- 1 tablespoon oil
Broth:
- 4 cups water
- 1/4 cup Braggs Liquid Aminos (soy sauce)
- 2 tablespoons tomato paste
- 1/2 onion, sliced
- 1 small carrot, sliced
- 2 garlic cloves, sliced
Instructions
- Combine the dry ingredients: vital wheat gluten, nutritional yeast, flour, onion powder, garlic powder and smoked paprika, in a bowl. Stir to combine.
- Next, combine the wet ingredients: vegetable broth, Braggs Liquid Aminos, and oil in a jar.
- Make a well in the middle of the dry ingredients and add the liquid. Knead to combine into one large dough. Set aside.
- Prepare the broth. Add water, Bragg Liquid Aminos, tomato paste, onion, carrot, and garlic to a medium size pot. Bring to a boil.
- Cut the dough in 4 pieces. Add to the boiling liquid.
- Reduce heat. Let simmer gently for 40-45 min.
- Let cool before use.
Notes
The texture of the seitan will change as it cools, and a few hours in the fridge will give it a chewier, firmer texture.