Since I got several questions about how I make my seitan, here’s a quick run down of the process.
It may sound complicated, but I swear it’s the easiest thing you’ll ever stick in the oven, so PLEASE don’t be afraid to give it a shot.
*I base my recipe off of Vcon’s simple seitan, but I make it with even fewer ingredients and steps (and it still turns out fabulously well). Sometimes less is more, right? Plus this way it is easy to jazz up with flavors and spices in other recipes/dishes that call for it.
The Simplest Seitan (ever)
1 cup vital wheat gluten (I use Bob’s Red Mill)
3/4 cup vegetable broth
2 tablespoons nutritional yeast (not necessary if you aren’t as obsessed with nooch as I am)
1 tablespoon soy sauce
Combine VWG & nooch (dry ingreds) and then add in the wet stuff (veg broth & soy sauce). Yes, it will look like a brown blob.
The vital wheat gluten makes everything congeal together, but the ratio of wet to dry that I use makes it easy to separate. I prefer my seitan more juicy, but if you want a more dense or solid seitan just decrease the veg broth to 2/3 cup.
Before you separate the seitan into cutlets, add a cup of extra vegetable broth to the pan. Then place pieces of the uncooked seitan into the veg broth. Sometimes I spray a little bit of Bragg’s liquid Amino’s into this soaking broth ad sprinkle a little salt on it. The soaking broth is definitely necessary, otherwise you’ll end up with some rock hard chew toys for your dog.
Add them to the 350 degree oven for 20 minutes. Leave room in between them because they will grow.
After they’ve stewed in their own juices for 20 minutes flip ‘em over and give the other side a chance to cook (10ish minutes).
Take them out of the oven, let them cool, and voila! Your very own homemade seitan.
Serve ‘em up plain or save them to use in other dishes.
Just make sure you store them in extra broth because they need it to keep from hardening up.