Credits: THE BUDDHIST CHEF

Ingredients

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

Directions

1

In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, dried basil, and onion powder. Set aside.

2

In another bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and 1 ½ cups (375 mL) hot water.

3

Add wet mixture to dry ingredients and stir until mixture has a dough-like consistency.

4

Knead for 2 to 3 minutes, adding more vital gluten wheat if dough is very sticky.

5

Roll in plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow dough to expand.

6

Bring vegetable broth to a boil in a large pot.

7

Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.

8

Continue simmering until firm, turning seitan occasionally, about 1 hour.

9

Remove from heat and let seitan cool 15 minutes in broth.

10

Cut off knots at either end and remove plastic wrapping. Slice seitan before serving.