Light Meat Seitan Recipes

Steps:

• Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
• Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

Steps:

• In large pot place everything except the Seitan. Bring to a boil. Place wrapped [or not] Setian in pot and reduce heat to simmer. Partially cover pot with lid and cook for an hour.
• Use tongs and turn seitan over so all sides get exposed to broth. Cook for another hour to hour and half.
• The longer you cook, the firmer it is. You can remove at any point after 1 1/2 hours total and unwrap [if you wrapped] to check taste and firmness to decide if you want to keep cooking.
• IF the liquid has evaporated and more than half the seitan is exposed, add additional stock, about 1 to 2 cups.
• Cool, remove wrap [if wrapped], slice into rounds 1/2 inch thick or cut into shapes desired. Proceed with other recipes.
• It will be firm after this but will continue to firm up overnight.
• To store: Use refrigerator. Immerse completely in braising liquid and keep well sealed. It will keep up to 3 days this way.
• Again NOTE: THIS IS THE BROTH RECIPE TO CREATE THE TASTE IN SEITAN. This recipe made up would be used for chicken flavors such as Ken Pow Seitan with Asparagus. Note it is not going to be an exact chicken taste. That would take real chicken broth.