Basic Seitan

The first time I made seitan from scratch, just a few short weeks ago, I went straight for sausage. Its ambition was balanced with ease and I was super happy with the way things turned out.

But the seitan I have commonly cooked with, as bought from the store, was something less dressed up. Chewy strips that you can stir fry and saute or pack in a dumpling, taco, or pot pie. Basic seitan. Something you dress up later.

Here's a recipe for that.

10 ounces vital wheat gluten powder
1 teaspoon garlic powder
1 tablespoon sweet paprika
1 1/4 cups low sodium vegetable broth
3 tablespoons tamari
2 tablespoons toasted sesame oil
4 cups vegetable broth + water as needed

Whisk together the vital wheat gluten, garlic powder, and paprika. Combine the (1 1/4 cups) vegetable broth, tamari, and sesame oil, then add it to the dry ingredients, stirring to combine.

When the dough comes together, begin kneading. Knead for a few minutes, then allow the dough to rest for a few more minutes.

Knead again for another several minutes, then let the dough rest for about ten.

Meanwhile, bring the four cups of vegetable broth to a boil.

Cut the seitan into long strips and add it to the boiling broth. Reduce to a simmer and continue cooking like that for 45 or 60 minutes. You may need to add water during this time, if it begins looking low.

Store this in its broth, in an airtight container, in the refrigerator, for up to a week or so. It makes a lot of seitan. Not kidding.

Make this barbecue seitan sandwich by sauteing some of the finished seitan, chopped, in olive oil with some garlic and shallots. Add barbecue sauce. Top with carrots and iceberg.

[Adapted from.]