Homemade Seitan

 

I was bored, so I decided to make seitan. I haven’t made seitan in a long time. I really like the wheat gluten at Buddhist restaurants, especially the trio of (vegan) oyster sauce, sweet and sour sauce , and curry sauce as an appetizer. You can buy seitan in a can in soy sauce or curry sauce, but I have never seen them in sweet and sour sauce. The texture of homemade seitan is a bit different, but I’ll take it. I underestimated how much they would puff up, but now I’ll have snacks!

• 2 cups vegetable broth
• 2 1/4 cups vital wheat gluten flour
• 1 tsp baking powder
• 2 vegetable bouillon cubes

1. Combine vital wheat gluten and baking powder in a roomy mixing bowl. Stir together thoroughly.
2. Gradually add broth to the dry ingredients to form a stiff dough, stirring with a spoon at first, and then working together with your hands. Drizzle in a little more broth if need be. Once the wet and dry mixtures are combined, knead for 2 to 3 minutes.
3. Allow the dough to rest for 15 minutes or so; cover with a clean tea towel.
4. Fill a large pot about 1/2 full with water. Add the bouillon cubes. Bring to a slow boil.
5. Pinch the dough into 1/2” balls.
6. After the water in the soup pot has come to a slow boil, gently drop in dough. Return to a gentle simmer.
7. Cook the dough for 30 minutes.
8. Drain and plunge in ice water to stop the cooking.