 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups | wheat gluten | 3/4 | cup | Chickpea flour (besan) | 12 | tablespoons | Nutritional Yeast | 1 1/2 | tablespoons | Paprika | 1 1/2 | tablespoons | basil | 1 1/2 | tablespoons | onion powder | 3 3/4 | packets | Ketchup | 3 | tablespoons | Worcestershire sauce | 3/4 | cup | soy sauce, lite, (shoyu) | 2 1/4 | cups (8 fl oz) | water | 6 | cups | broth, vegetable |
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Steps
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Sequence
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Step
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| | 1 | Mix wheat gluten, chickpea flour, nutritional yeast, and spices in a large bowl. | | 2 | In a separate bowl, mix ketchup, Worcestershire sauce, soy sauce, and water. | | 3 | Combine wet and dry ingredients, and kneed (with your hands) for 2 minutes. | | 4 | Wrap dough in cheesecloth (plastic wrap or a clean kitchen towel could work, as well), and drop into a pot of boiling vegetable broth. | | 5 | Boil for 60 minutes, turning the seitan loaf occasionally. | | 6 | Remove from broth, unwrap, and store in the fridge. When serving, cut into slices or desired shape. |
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