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Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We’ve added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan.
WATCH THIS VIDEO to learn how to make seitan from Ann Gentry, founder of Real Food Daily restaurants.
1. Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
2. Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
- Calories 176
- Carbohydrate Content 17 g
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 2 g
- Protein Content 25 g
- Saturated Fat Content 0 g
- Sodium Content 167 mg
- Sugar Content 0.5 g