This easy seitan recipe is the best I've ever used. I make it often to use on sandwiches and in stir-fries.
Ingredients
- vital wheat gluten: 1 cup
- ½ cups vegetable broth: 4 piece (divided)
- liquid aminos (such as Bragg®): 0.25 cup
- nutritional yeast: 3 Tbsp
- olive oil: 1 Tbsp
- ½ teaspoons minced garlic: 1 piece
- water: 4 cups
- tamari: 0.25 cup
Metric Conversion
Stages of cooking
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Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
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Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
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Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.
