I was introduced to this recipe during quarantining and I have adjusted it a bit — high in protein and minerals while low in carbs and fat, this protein makes the perfect addition to many of your favourite recipes (see my recipe for Butter Chick’n!)I — not for those with gluten intolerances, but a great substitute if you’re looking for soy-free alternatives in your protein. Vital Wheat Gluten can be found in any health food store and in many grocery stores in the organic section. I encourage you to try different broths and make it your own! The basic formula to the broth is liquid + saltiness + spice/ herb
Adapted from Connoiseurus Veg
Dough Ingredients
1 cup vital wheat gluten
1/4 cup chickpea flour
1 cup water
2 Tbs flour
Broth - Ingredients
6 cups low sodium vegetable broth
1/2 cup soy sauce
1/4 cup nutritional yeast flakes
2 teaspoons white wine vinegar
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
Mix vital wheat gluten and chickpea flour together in a medium bowl and add water and stir to form a soft dough.
Transfer the dough to a work surface and knead it for 5 minutes and allow the dough to rest for 5 minutes.
Mix your broth ingredients in a large pot — the seitan will expand to double or more so keep that mind when choosing your pot.
Bring the broth to a boil and then simmer.
Cut the dough into the size of pieces you want and add to your broth and allow simmer for 1 hour, uncovered, and make sure it doesn’t boil. Remove from pot after the hour and then add to your dish, or this freezes well — just store it in the broth — the broth can be reused for future batches too!
