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For steaming the seitan: add a few inches of water to a large pot and set up a steamer basket. Make sure the water doesn't touch the bottom of the basket. Bring the water to a simmer.*See Notes for instructions on the simmering cooking method.
In a large bowl whisk together the vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, smoked paprika and salt.
In a separate bowl whisk together the broth, soy sauce, both vinegars, zested/pureed garlic, and olive oil.
Pour the wet ingredients into the dry and stir to combine. Transfer to a solid surface and knead for 2 to 3 minutes. The dough should start to feel tough and more resistant. Let the dough rest for 5 minutes, then knead a few more times. If making nugget-style chunks, tear off pieces of seitan from the dough ball. For larger steaks, use your hands to stretch the dough into an approximately 3/4-inch-thick rectangle (refer to photos above). Cut into 4 equal-sized pieces and place in the steamer basket. Cover the pot, and set a timer for 15 minutes.
At the 15 minute mark, flip the seitan (be careful of the steam), and set the timer for 15 more minutes. Use tongs to remove one piece, and place it on a cutting board. The center should feel very firm when pressed with the tongs. You can also slice it through the center to check for doneness. If needed, steam for another 5 to 10 minutes. *Steaks usually require about 5-10 minutes longer than smaller chunks.
Transfer to a plate to cool. Use in your favorite saute or stir fry, or refrigerate for later use. After chilling overnight, the seitan will be even meatier and more firm.