-
1
In a large bowl, mix together vital wheat gluten flour, nutritional yeast and all-purpose flour. In a separate bowl, mix together the wet ingredients through the lemon zest.
-
2
Pour the wet ingredients into the dry and combine with a firm spatula. Knead the dough for about 5 minutes until spongy and elastic. Let the dough rest for a couple of minutes. In the meantime, stir together the ingredients for the broth in a large pot (do not heat the broth at this point).
-
3
Roll the dough into a log shape about 10 inches long and cut it into 6 pieces of roughly equal size. Place the pieces in the broth. It is important that the broth be very cold when you add the dough, which makes for a nicer texture and ensures that the seitan doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring the broth to a boil.
-
4
Then the broth has come to a boil, set the heat to low and gently simmer for an hour, turning the pieces every now and again.
-
5
Turn off the heat and let the broth and seitan cool for at least 30 minutes. This will produce a firmer seitan. It is best to let everything cool completely before removing the seitan from the broth.
-
6
What you do next depends on what recipe you are using. If storing the seitan for later use, slice it into bite-sized chunks, put it in a resealable container and cover with broth. Seal the container and place it in the fridge for up to 5 days
