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Homemade Seitan
(From Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero.)

I still marvel a little that seitan's so easy to make at home, although that still doesn't help me make it with any frequency. Still, it's a simple process and it's *fun*. Just don't try to eat a piece of the raw dough like I've done several times because it's like chewing gum.

Makes 1 lb

1 cup vital wheat gluten
3 tbsp nutritional yeast
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tbsp olive oil
2 cloves garlic, pressed or grated

Broth:
4 cups broth
4 cups water
1/4 cup soy sauce

Mix the gluten flour and yeast in a large bowl. In a smaller bowl, combine the broth, soy sauce, olive oil, and garlic. Pour the wet ingredients into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and knead those pieces in your hand to stretch them out a little.

Fill a stockpot with the broth, water, and soy sauce and stir. Add the wheat gluten pieces, cover, and bring to a boil. Try to catch it as soon as it boils and lower the heat as low as possible while still simmering. Partially cover the pot, so steam can escape, and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.

Remove from the broth and place in a strainer until it's cool enough to handle. Now slice and use as you'd like. If you have extra seitan, store in the cooking broth in a tightly covered container.


homemade seitan meat

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