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<p><strong>Ingredients</strong></p><ul><li>2 cups vital wheat gluten (8 ounces/ 225 g)&nbsp;</li><li>1/4 cup nutritional yeast</li><li>1/4 cup chickpea flour or almond meal</li><li>1 cup vegetable or “chicken” broth (250 mL)&nbsp;</li><li>2 tablespoons soy sauce</li><li>2 garlic cloves, minced or pressed</li></ul><p><br></p><p><strong>Instructions</strong></p><p>Use a stand mixer with dough hook attachment for the easiest seitan, or mix by hand. Combine gluten, yeast and almond meal in a large bowl. Stir in broth, soy sauce and garlic. Knead for about 3 minutes by hand, or 1 minute with a stand mixer. </p><p><br></p><p>Shape and cook as you like:</p><p><br></p><p><em>To Simmer: </em>Bring 4 cups of well-salted and seasoned vegetable broth to simmer over medium heat. Add seitan and simmer at around 200°F/90°C 20-40 minutes, depending on size of pieces. Cool in broth and refrigerate overnight for best texture. Will keep covered in broth up to 10 days in the fridge.</p><p><br></p><p><em>To Bake:&nbsp;</em>Set oven to 350°F/175°C. Oil a 9x13 baking dish. Stretch and flatten seitan dough into the dish, then cut into rectangles. Bake for 40-60 minutes until firm. Add sauce or marinade after cooking and it will absorb into the seitan.</p><p><br></p><p><em>To Steam:&nbsp;</em>For making large cutlet-shaped seitan, use this method. Stretch and flatten seitan into large ovals. Wrap shaped seitan pieces individually in foil or parchment paper to keep from sticking. Leave some room for swelling. Set up a steamer basket in a large pot over an inch of water. Place packets in steamer and cover tightly. Steam over medium-high heat for 30-45 minutes. Let cool and refrigerate several hours (or longer).
</p><p><br></p><p>Makes about 1 pound/ .5 kg of seitan.</p><p>Serves 4.</p>