Homemade Seitan from Whole Wheat Flour
Vegan, the opposite of gluten-free. Yields approximately 10 ounces seitan, drained (4-6 servings).
This is a very basic recipe. Add spices to the flour before mixing, or change-up the broth for different flavors. You can use homemade or store-bought vegetable stock, or mix up the quick broth outlined below.
This is a very basic recipe. Add spices to the flour before mixing, or change-up the broth for different flavors. You can use homemade or store-bought vegetable stock, or mix up the quick broth outlined below.
Servings: 4 servings
Ingredients
Dough
- 6 cups whole wheat flour 24 ounces / 900 grams
- 2 cups cold water
Broth
- 4 cups water
- 1/4 cup soy sauce or Braggs liquid aminos
- 1/2 onion chopped
- 1 tablespoon miso paste
- 1 medium tomato cut in quarters
- 2 cloves garlic
Instructions
- Combine flour and water. Mix until a stiff-but-cohesive dough is formed. Use a dough hook and a stand mixer if possible.
- Form dough into a ball, place in a bowl, and cover with cold water. Cover and let stand 4-8 hours.
- Knead the dough and rinse until water runs clear, about 10 minutes. Squeeze dough and press out as much liquid and air as possible. Use a sharp knife or a bench scraper to cut the gluten into bite-sized pieces.
- Combine ingredients for broth (or use your preferred vegetable stock) and bring to a boil. Drop gluten pieces into boiling broth and return to a boil. Reduce heat to a simmer. Cook, turning gluten pieces occasionally, until the broth is mostly absorbed and reduced, about 30 minutes. Discard onion and tomato pieces.
- To use seitan right away, drain and sauté in a little oil. To store, cover with broth and keep refrigerated up to a week, or frozen. Thicken and reduce broth as a gravy if desired.
Nutrition
Calories: 250kcal | Sodium: 985mg | Potassium: 731mg | Fiber: 19g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2.6mg | Calcium: 77mg | Iron: 6.9mg