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In a large bowl or a stand mixer equipped with a dough hook attachment, combine the vital wheat gluten, flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper.
Stir to combine.
Mix together the broth, soy sauce, and olive oil in a measuring cup.
Slowly pour the wet ingredients into the dry, mixing together as you go.
Once you've added all of the liquid, the mixture will come together in a ball and be very elastic.
The seitan dough should be wet to the touch. If it's dry or crumbly, add more broth until the desired texture is reached.
Cut the seitan into 4 pieces, and place each one on a square piece of foil, 10-12 inches on each side.
Smash the seitan into a patty, then fold the foil into a little packet and smash it down more.
Repeat with all 4 pieces.
Prepare a large pot with a steamer basket (see note) or other steaming appliance.
Steam the seitan for 35 minutes, or until firm.
Slice, shred, or chop the seitan and use as desired, or as directed in a recipe.