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Mix wheat gluten, ginger powder, garlic powder, and onion powder in a mixing bowl. In another bowl, add 2 tablespoons soy sauce to the ¾ cup broth or water.
Pour broth and soy sauce mixture over dry mixture, and combine well with hands.
Knead the dough for 2 minutes and let sit for 5 minutes. Knead for another 1 minute. Cut the dough into small pieces or use your hand to pinch small amounts, making somewhat flat balls.
Use a large saucepan or soup pot, as seitan will expand as it’s cooking. Bring the dough pieces to a boil with 6 cups of broth. Add the rest of the soy sauce and simmer with a lid for 1 hour or more. Check the seitan regularly, making sure there is enough broth. Add more if needed.
Seitan is done when expanded and firm to the touch. The texture is somewhat bouncy. Store in the fridge for two weeks or freeze up to six months.