Vegan Seitan

Emily has been making vegan seitan for about a year and I figure it was about time that I start experimenting.  This is my first attempt.

• 1 1/2 cups cold vegetable broth
• 2 Tbsp olive oil

Whisk together broth and olive oil and set aside.

• 1 1/2 cups vital wheat gluten
• 1/4 cup chickpea, potato or rice flour
• 1/3 cup nutritional yeast
• 1 tsp garlic powder
• 1 1/2 tsp poultry seasoning
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 Tbsp sea salt

Combine all dry ingredients in a large bowl, mix well, and create a well in the center.  Pour wet ingredients into the center well.  Stir until mixture pulls away from sides of bowl.  Knead the dough for 2-3 minutes.  Let the dough rest for 10 minutes and kneed for another minute before shaping into desired nugget, cutlet, or loaf.

Steam in vegetable broth for 30 minutes.

Remove from steamer and cool for 30 minutes.

Store in refrigerator up to 2 weeks or freeze up to 4 months.

Suggested recipes using Seitan:

• BBQ Flavored Seitan & Avocado Wrap
• BBQ Seitain Ribs
• Chicago Dinner Radical Ruben
• Roasted Seitain, Peppers & Portobellos
• Seitan Meatballs
• Vegan Buffalo Wings