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Add the vital wheat gluten, whole wheat flour, garlic, and onion powder to a bowl and stir until well combined.
Add the water and mix until all ingredients are well combined. You don’t need to knead the seitan, just mix until well combined, that’s all.
Place the seitan in the bowl, cover with a kitchen towel, and let rest for 10-20 minutes.
Make a ball with the seitan dough. It hasn’t to be perfect as it won’t change the flavor or texture, just will make your seitan more beautiful.
Add all the remaining ingredients to a large pot (vegetable stock, tamari or soy sauce, and kombu), stir, and bring to a boil. Then add the seitan.
Simmer partially covered for 1 hour. You don’t need to stir while it’s cooking.
Remove from the heat and allow it to cool a bit. You can use it immediately or refrigerate it in an airtight container in the stock for about 7-10 days. You can also freeze it in an airtight container, but discard the stock and cut the seitan into big chunks (or slice it) before freeze it. It can last up to 6 months in the freezer.
Use seitan to replace meat in any dish or recipe you want like vegan fajitas, vegan kebab, or skewers. I like to sautée it with a little bit of extra virgin olive oil until golden brown. Add some salt to taste if needed.