Seitan

I love this recipe because I don't have to steam or bake or risk any sort of explosion!

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1 cup water
• 4(ish) cups low sodium veggie broth + 1.5 cups water
• 1/2 cup beer 
• 1/3 cup Worcestershire sauce 
• 1 teaspoon dry rosemary
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

1. Stir the vital wheat gluten and chickpea flour together in a bowl. Add the water and stir to form a soft dough.

2. Transfer the dough to a work surface and knead it for 5 minutes. Allow the dough to rest for 5 minutes.

3. While the dough rests, stir all of the broth ingredients for your choice of broth together in a large pot. Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.

4. Cut the dough into strips or chunks and add the dough to the broth.

5. Allow the broth to simmer for 1 hour, uncovered, watching closely to ensure it stays at a low simmer.

6. Remove Seitan from broth and allow to cool a bit then slice up. This is a blank slate for your recipes where you want a meaty non meat vehicle.  

You can save the broth by freezing it and use it for your next batch by adding some water and/or more seasonings to it.  

Original recipe HERE