Credits: THE BUDDHIST CHEF
|2 cups vital wheat gluten 250 g *you might have to add a little more depending on the brand|
|1/2 cup chickpea / garbanzo bean flour 50 g|
|1/2 cup nutritional yeast 30 g|
|1 tablespoon smoked paprika|
|1 tablespoon dried basil|
|1 tablespoon onion powder|
|1 tablespoon ketchup|
|2 tablespoons vegan worcestershire sauce|
|1/2 cup soy sauce 125 mL|
|1 1/2 cups hot water 375 mL|
|4 cups vegetable broth 1 L|
In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, dried basil, and onion powder. Set aside.
In another bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and 1 ½ cups (375 mL) hot water.
Add wet mixture to dry ingredients and stir until mixture has a dough-like consistency.
Knead for 2 to 3 minutes, adding more vital gluten wheat if dough is very sticky.
Roll in plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow dough to expand.
Bring vegetable broth to a boil in a large pot.
Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.
Continue simmering until firm, turning seitan occasionally, about 1 hour.
Remove from heat and let seitan cool 15 minutes in broth.
Cut off knots at either end and remove plastic wrapping. Slice seitan before serving.