Prep 20 mins
Cook 1 hr
From the Dirty South Cookbook.
- 1 1⁄2 cups vital wheat gluten
- 1⁄4 cup nutritional yeast flakes
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon poultry seasoning
- 1⁄8 teaspoon thyme
- 1⁄2 teaspoon onion powder
- 1 cup vegetable stock, plus
- 10 cups vegetable stock
- 2 -3 tablespoons soy sauce, plus
- 1⁄2 cup soy sauce
- 1 tablespoon oil
- 1⁄2 onion, chopped
- 4 -6 mushrooms, chopped
- 2 carrots, chopped
- 3 green onions
- 1 garlic clove, minced
- 1⁄2 bell pepper, chopped
- Put the wheat gluten, nutritional yeast, and spices into a bowl and stir them together.
- Add the broth, soy sauce and oil to the dry ingredients.
- Mix until you have a firm and spongy sort of dough. You might have to add a few tablespoons of water to get all the wheat gluten mixed into dough.
- Knead the dough for a minute, then cut into a few big chunks and set aside.
- Now, take 10 cups of vegetable stock (or water) and half a cup of soy sauce and place into a large pot.
- Add some chopped onions, mushrooms, carrots, carrot tops, green onions, chopped garlic, bell pepper (this is all for seasoning the seitan) and the gluten dough.
- Bring this to a boil, then partially cover and cook it at a very low temperature for about an hour.
- Let the seitan pieces cool in the pot before using or refrigerating.
- Store the seitan in broth or water and use within a week.