Simmered Seitan

Seitan, also known as "wheat meat" is a staple in the vegan diet. You can do just about anything you can imagine with it. We've made roasts, sliced "steak" for salads, hot wings, Asian noodle dishes, soups, you name it and you can use seitan in it. Here is a quick and easy recipe for this awesome "wheat meat".

SEITAN:
1 3/4 cup wheat gluten flour (vital wheat gluten)
1/3 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 teaspoon salt
1 1/2 cups vegetable stock
1/4 cup soy sauce
2 tablespoons olive oil

SIMMERING BROTH:
7 cups water
1 medium onion quartered
2 garlic cloves, crushed
1/4 cup soy sauce

DIRECTIONS:
In a large bowl, combine the flour, yeast, onion powder, paprika, and salt. In a medium bowl, combine the water, soy sauce, and oil.
Add the wet ingredients to the dry ingredients, stirring to make a soft dough.
Kneed for 3 minutes, then let rest for 5 minutes. Divide the dough into 2 or 4 pieces depending on your needs (recipe makes about 2 pounds) I usually divide into 4 (8 ounce) portions.
In a large saucepan, or slow cooker, combine the water, onion, garlic, and soy sauce. Add the seitan pieces to the liquid and bring just to a simmer. Cook for 1 hour. Do not let the liquid come to a boil.

The seitan can be allowed to cool in the liquid and then refrigerated until needed for recipes. Seitan keeps well in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 weeks. 

Recipe is by Robin Robertson from the cookbook "Vegan on the Cheap" Photo by Veg Yum.

Bon Appétit,