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Homemade Seitan

Dry Ingredients:

- 1 cup (240 ml) vital wheat gluten (available under specialty flours)
- 4 tbsp (60 ml) nutritional yeast
- 2 tsp (10 ml) onion powder
- 1/2 tsp (3 ml) black pepper
- 1/4 tsp (2 ml) salt

Wet Ingredients:

- 1/2 cup (120 ml) vegetable broth
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 ml) tomato paste
- 1 tbsp (15 ml) vegetarian Worcestershire sauce

For cooking:

2 cups (480 ml) vegetable broth

In a large bowl, mix the dry ingredients. In another bowl, mix the wet ingredients. Add the wet ingredients to the dry ones, forming a thick dough. Knead dough for 3 minutes. The dough should be elastic. Cut and shape into two patties.

Place patties in a saucepan with two cups (480 ml)of vegetable broth. Add water to just cover the patties. Bring to a boil and simmer on low heat for 45 minutes, turning the seitan occasionally. Remove from heat and let cool in liquid.

This makes enough seitan for six servings. Once cool, cut into desired size. Freeze pieces not required immediately. If making faux steaks, slice thinly, 1/8 to 1/4 inch (0.3 to 0.6 cm) season, and pan fry.

Serves 6.