S's Seitan

1. 1

   Mix together Vital Wheat Gluten Flour and nutritional yeast flakes.

2. 2

   Mix together reamining ingredients: water or veg broth, soy sauce.

3. 3

   tomato paste, garlic, lemon zest.

4. 4

   Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed.

5. 5

   Let dough rest for a couple of minutes and prepare your broth.

6. 6

   Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces.

7. 7

   Place the pieces in the broth.

8. 8

   It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart.

9. 9

   Partially cover the pot (leave a little space for steam to escape) and bring to a boil.

10. 10

    When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again.

11. 11

    Now you've got gluten.

12. 12

    Let it cool in the simmering broth for at least a half an hour.

13. 13

    It is best if it cools completely.

No additional tips available.