Seitan Made Simple

Ingredients

• 500 g vital wheat gluten 
• 80 g gram flour (chickpea flour) 
• 4 tablespoons nutritional yeast 
• 600 ml vegetable stock 
• 1 teaspoon garlic powder 
• 1 teaspoon onion granules 
• 1 tablespoon of neutral oil (e.g. rapeseed or sunflower) 

Method

In a large bowl, mix together the dry ingredients so there are no lumps. Slowly add in the vegetable stock while stirring with a spoon. The dough should start coming together straight away.  

Knead the ball of seitan for 5 to 10 minutes: pull it apart, stretch it out and press it down until it can be formed into a firm ball. Cut the dough into smaller sized pieces and roll them into long, sausage-like shapes. Twist these pieces, tie them into knots and tuck in any loose ends into the middle. 

Heat 1 tablespoon of neutral oil in a frying pan over medium-high heat. Sear the knotted seitan for 2 to 3 minutes per side until a golden-brown crust forms. Submerge the seitan a large pan of gently simmering vegetable stock and leave to cook for 45 minutes. Check every so often and add more stock if necessary.  

Remove the seitan from the stock and leave it to cool. Depending on the intended use, the seitan can then be sliced, cubed, cut into strips or pulled apart by hand or using two forks.