Seitan is one of those vegan foods you either love or hate. To the gluten-free among us, it’s a real no-no. Personally, we think it sometimes gives the chewiness some recipes need. We’ve sliced for stir fries, chopped for “meaty” sauce and used on sandwiches.
This basic version can easily be adapted depending upon your flavor preferences. Adding to Mexican food? Try cumin and chili powder. Indian? Add curry powder and coriander. Like a chicken-ish flavor? Use no-chicken seasoning. You get the idea.
1 Tsp. Ground Black Pepper
¾ Tsp. Salt
1 Tsp. Garlic Powder
1 Tbsp. Dried Mined Onion
1 Tsp. Dried Thyme, Italian or Herb Seasoning (can use fresh herbs if you have but double the amount)
7 ¼ Cups Water
2 Tbsp. Soy Sauce
2 Tbsp. Blackstrap Molasses
Step One: Combine all dry ingredients in a bowl, stirring well to mix.
Step Two: Add 1 ¼ cups water and mix well. It should form a ball which should be kneaded like dough for about 3-5 minutes until it’s a little rubbery. If it’s too dry, add more water about a tablespoon at a time. If it’s too wet (dripping), wring it out like a sponge. Set aside for 5 minutes.
Step Three: Mix the remaining 6 cups water with soy sauce and molasses and bring to boil. Reduce to a simmer.
Step Four: Break off about 2 inch pieces of seitan and drop into simmering broth. Simmer at low heat uncovered for about an hour, checking to make sure the liquid does not evaporate.
NOTE: Once you get the hang of this, it’s easy to adjust seasonings for your anticipated dish.