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Making your own seitan is easy, now that gluten flour is readily available. Make a big batch on the weekend and put it in the slow-cooker, then you can keep some in the refrigerator and freeze some for later. Slice or tear the logs into pieces and simmer them in flavored broth or sauce, if desired.
Ingredients
- 2 cups/255 g gluten flour
- ½ cup/65 g
- chickpea flour
- 2 tbsp nutritional yeast
- 2 tbsp dark miso
- 7 tbsp/105 ml tamari or
- soy sauce
- 1 tbsp vegetarian
- bouillon/stock paste
- or granules
- 2 tsp toasted sesame oil
- 4 garlic cloves
- 3 bay leaves
Instructions
- In a stand mixer with a dough hook or in a large bowl by
hand, mix together the gluten flour, chickpea flour, and yeast.
Measure 1½ cups/360 ml water. Put the miso in a cup and
whisk in a little of the water to make a smooth paste. Whisk
in the remaining water, 3 tbsp of the tamari, the bouillon/
stock paste, and the sesame oil. Stir the mixture into the dry
ingredients, then knead for 2 minutes, until spongy. - 2 Cut two 10-in-/25-cm-long pieces of cheesecloth/
muslin. Divide the dough into two pieces, then form each
into an 8-in/21-cm log wrapped in cloth, smoothing the
outside as well as you can. Twist the ends and tie or
twist-tie to secure them well. - 3 In a large pot or 2-qt/2-L slow-cooker, combine 2 qt/2 L
water with the remaining ¼ cup/60 ml tamari, the garlic, and
bay leaves. Bring to a simmer, then add the seitan bundles.
Simmer for 2 hours on the stovetop or for 5 hours in the slowcooker, until firm to the touch. Let the seitan and broth cool to room temperature before unwrapping. This freezes well
for up to 3 months.
