BASIC SEITAN

SERVES 4 PORTIONS

1/2 cup (50 g) vital wheat gluten

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. salt-free poultry seasoning

1/8 tsp. ground ginger

1 1/2 cups (355 ml) vegetable broth, heated, divided

1 tbsp. (15 ml) liquid aminos

NUTRITIONAL VALUES

Calories: 51kcal
Fat: 0.2g (0g S.Fat)
Carbs: 6.4g
Protein: 20.8g
Sugar: 0.1g
Sodium: 5774mg

METHOD

Whisk together the vital wheat gluten, garlic powder, onion powder, poultry seasoning, and ground ginger in a large mixing bowl. To the dry mixture, add 1/2 cup (120 mL) warm vegetable broth and the liquid aminos, stir to combine, and knead for 2 minutes.

Make 12 nuggets out of the seitan. In a saucepan over medium-low heat, warm the remaining 1 cup (235 ml) vegetable broth. Cover partially with a lid after adding the seitan. Simmer for 20 minutes, flipping the pieces halfway and stirring occasionally to prevent them from sticking together.

Drain and cool the seitan on paper towels. Use according to your preferred recipe. Keep refrigerated in an airtight container for up to 5 days.

SEITAN TWO WAYS

SERVES 4 SAUSAGES OR 1 1/4 LB. (570G) SEITAN ROUND

FOR THE SEITAN BASE

1 1/2 cups (185 g) vital wheat gluten

1/3 cup (35 g) tapioca flour

3 tbsp. (15 g) nutritional yeast

1 tsp. garlic powder

1 tsp. sodium-free poultry seasoning

1/2 tsp. smoked paprika

1/4 tsp. black pepper

1 cup (235 ml) vegetable broth

2 1/2 tbsp. (40 ml) tamari

1 tbsp. (15 ml) olive oil

1/2 tbsp. tomato paste

FOR THE PRESSURE COOKER SEITAN ROUND

3 cups (720 ml) vegetable broth

2 cups (475 ml) water

1/4 cup (60 ml) tamari

1 tsp. onion powder

NUTRITIONAL VALUES

Calories: 340kcal
Fat: 6.1g (0.9g S.Fat)
Carbs: 25g
Protein: 47.6g
Sugar: 1.9g
Sodium: 2659mg

METHOD

TO MAKE THE SAUSAGE
Preheat the oven to 350oF (180oC, or gas mark 4), and have ready a baking sheet.

Whisk together the vital wheat gluten, tapioca flour, nutritional yeast, garlic powder, poultry seasoning, paprika, and black pepper in a mixing bowl. In a small bowl, whisk together the vegetable broth, tamari, olive oil, and tomato paste until smooth. Combine the wet and dry ingredients and knead for 3 minutes, or until the seitan is springy and slightly firm.

Roll the seitan into rough sausage shapes, then divide it into four equal pieces. Wrap each one in foil to make a sausage about 1 inch (2.5 cm) in diameter and twist the foil on the ends to make it taut. Place the sausages on a baking sheet and bake for 30 to 32 minutes, or until firm when poked.

Allow the sausages to cool on a rack for 15 minutes before removing them from their wrappers.

TO MAKE THE PRESSURE COOKER SEITAN ROUND
Whisk together the vital wheat gluten, tapioca flour, nutritional yeast, garlic powder, poultry seasoning, paprika, and black pepper in a mixing bowl. In a smaller bowl, whisk together 1 cup (235 mL) vegetable broth, 2 1/2 tbsp. (40 mL) tamari, olive oil, and tomato paste until smooth. Combine the wet and dry ingredients and knead for 3 minutes, or until the seitan is springy and slightly firm.

Form the seitan into an oblong "roast" shape, about 3 inches (7.5 cm) in diameter. Wrap it in cheesecloth and tie the ends with cooking twine to make it look like a candy wrapper. In a pressure cooker, combine the seitan, 3 cups (720 mL) vegetable broth, 2 cups (475 mL) water, 1/4 cup (60 mL) tamari, and onion powder.

Secure the lid and bring the pressure up to high over medium-high heat. After reaching pressure, reduce the heat to medium-low and set a timer for 25 minutes. Once the timer has expired, release the pressure, and remove the lid. Refrigerate the seitan round for at least 2 hours before removing the cheesecloth and slicing for the best texture and deli slices.

RECIPE NOTES

The leftover stock from the pressure cooker seitan can be used as a vegan beef stock in soups or as an au jus- style dip for the stuffed deli sandwich.