Kevin introduced me to seitan about a year ago—his old kitchen is where I shot this step-by-step—and I really haven’t altered the recipe too much. It’s a pretty solid one, based on the Chicago Diner Cookbook’s. I can’t eat it straight yet, as it’s incredibly meaty, but I’m getting there.
Get your dry ingredients together. You might want to powder your herbs in a spice mill (extra coffee grinder) to avoid flecks. Or not.
·2 c vital wheat gluten
·1/4 c + 2 T flour
·2 T nutritional yeast
·2 1/4 t garlic powder
·2 1/4 t salt
·1 T onion powder
·1 T dried herbs
While the dough is resting, get your broth ready. To about a gallon of water, add some roughly chopped carrots and celery. Onions and bay leaves would be good too. I keep a ziploc in my freezer and throw in soup vegetable scraps for seitan-makin’ day. You’re not going to eat them; they’re just there to add flavor.
Let it cool down a bit, then cut into smaller pieces for storage. The water for storage can be flavored with Bragg’s, soy sauce, or broth. (Kevin likes cilantro, so his has cilantro in it.) This should keep for a week, although it probably won’t be around that long. You can also freeze it if you’re not going to use it fast enough.