- This recipe needs a better name.
- Recipe needs pictures.
We make a lot of seitan in our house, and with this recipe, we think you will too. This recipe includes a lot more seasonings than your average seitan, which means it's jam packed with flavor and won't require much additional seasoning when you cook with it later.
- 1 tsp Chili Flakes
- 1/2 tsp salt
- 1/2 tsp Marash pepper (from Zingerman's)
- 1/2 tsp Urfa Pepper (from Zingerman's)
- light dash Allspice powder
- 8 turns of Whole Cumin seed in a pepper grinder, or 1/8th tsp ground cumin
- 1/2 tbsp Fennel Seed chopped
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1/2 tsp Porcini Mushroom powder, or Morel Mushroom powder
- 1/2 tsp Chili powder
- 1/2 small Shallot minced (can substitute dried minced onion)
- 1/3 cup Chickpea Flour
- 1/4 cup Nutritional Yeast
- 1 cup Vital Wheat Gluten
- 1 cup water, minus 1 tbsp
- 1 tbsp Soy Sauce
- 2 and 3/4 cup water
- 2 teaspoons Better Than Boulion vegetable broth
- Several cranks of cracked black pepper
- Add all dry ingredients to a large bowl and whisk.
- Add all wet ingredients to a measuring cup.
- Add wet ingredients to dry, and stir with a fork until compltely combined, no dry flours should be present.
- Knead with your hands, in the bowl, for 5 minutes.
- Let dough sit for half an hour to develop flavor.
- While dough is sitting prep broth by mixing Better than Boulion and cracked pepper into water.
- After dough has rested bring broth to a boil.
- Once broth is boiling tear half inch chunks of dough off and place into broth.
- Once all of your dough is in the boiling broth reduce heat to medium low and cover.
- Every 5 minutes or mix your seitan the pot so the stuff on the bottom is on the top.
- After about 40 minutes your broth should be mostly absorbed into your seitan. Turn heat off and uncover your seitan.
- Get two bowls out, one larger than the other. Put a cup or two of ice in the large bowl and add several cups of water. Place the smaller bowl in the large bowl.
- Add your cooked seitan to the smaller bowl and mix around. Let it sit for several minutes then mix more. Repeat until cooled to room temperature.
- Put cooled seitan into a tupperware container and put in fridge to cool further.
- The seasonings in this recipe are all optional, change them to your taste. This is the taste profile I like, you might like something else. What's important is that you like the flavor of your seitan, not that you're following a recipe. You can also use less seasoning, but I like my seitan to be jam packed with flavor so I don't need to season it later, I just chop it, cook it, and eat it.
- Instead of tearing the seitan dough into small chunks you can just form it into a small brick and boil it in one piece. In my experience I've needed a bit more water when doing this, which means more broth mixture.