Rating: 4.5 stars 4.6
73 Ratings
  • 5 star values: 57
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 30 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Dough:
Cooking Broth:

Directions

Instructions Checklist
  • Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.

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  • Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

Cook's Notes:

This will make roughly one pound of seitan.

You can store seitan in an airtight container covered with the broth. Do not discard the broth though. It makes a SUPER rich soup base!

Editor's Note:

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.

Nutrition Facts

304 calories; protein 35.8g; carbohydrates 27.8g; fat 5.6g; sodium 2911.8mg. Full Nutrition
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