Step 1

Blend first 8 ingredients until liquified. With blender running on low, slowly pour in melted coconut oil. Strain to remove any lumps.

Step 2

Mix with vital wheat gluten by hand or in mixer.

Step 3

Knead & Rest: With dough hook, slowy ramp up speed to 6 (or as high as you can go without your mixer hopping about on your counter). Knead for 10 minutes then stop, cover dough and rest for 15 minutes so your machine can cool and the gluten can relax. Repeat 4 times (skip the final rest period).

Step 4

Set 4 cups of water to boil and also get your programmable pressure cooker out.Divide into two portions, knead each until shiny and quite stiff. Roll into a log, wrap the end over to secure. To secure further, wrap tightly in parchment paper, then aluminum foil.

Step 5

Pour 4 cups boiling water into the pot and add the steamer attachment. Place your wrapped seitan inside. Cover and close steam vent. Press Manual Mode, set cook time to 1 hr 30 minutes and pressure to high (maximum). Press start and pat yourself on the back.

Step 6

Afterwards, use quick release or natural release. When safe, remove the seitan from the pot and let cool. Refridgerate overnight. Then you can unwrap and process as you like: cube, hand tear or shred with forks as desired.