4 cloves garlic, pressed or grated on a microplane grater
4 cups vegetable broth
4 cups water
1/4 cup soy sauce
Instructions
1) Fill a stock pot with the water, broth and soy
sauce, cover and bring to a boil.
2) In the mean time, in a large bowl mix together
gluten and yeast. In a smaller bowl mix together
broth, soy sauce, lemon juice, olive oil and
garlic. Pour the wet into the dry and combine with
a wooden spoon until most of the moisture has
absorbed and partially clumped up with the dry
ingredients.
3) Use your hands and knead for about 2 minutes,
until it’s a soft, yet elastic, dough. Divide into 6
equal pieces with a knife and then knead those
pieces in your hand just to stretch them out a bit.
Let rest until the broth has come to a full boil.
4) Once boiling, lower the heat to a simmer. Add
the gluten pieces and cover pot. Let simmer for
60 minutes at the absolute lowest heat, turning
pieces occasionally. Lastly, turn the heat off and
remove the lid, and let sit for 15 minutes before
grilling/sauteing/cooking/etc, or simply store in
fridge for later.
Originally Submitted
7/19/2014
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