High-Protein Seitan for Vegan Muscle Building

Steps

1. 1

   In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika until well combined.

2. 2

   In a separate measuring cup, combine the vegetable broth and soy sauce.

3. 3

   Pour the liquid mixture into the dry ingredients. Stir with a sturdy spoon until a thick, elastic dough forms and no dry flour remains.

4. 4

   Knead the dough by hand for about 3-5 minutes. This develops the gluten network, which is essential for a meaty texture. The dough should feel very firm and rubbery.

   Start 3-minute timer
5. 5

   Shape the dough into a log or several smaller cutlets, depending on your preference for serving.

6. 6

   Wrap the seitan tightly in aluminum foil. If making a log, wrap it like a large candy with the ends twisted to seal.

7. 7

   Place the wrapped seitan into a steamer basket over boiling water. Cover and steam for 45 minutes.

   Start 45-minute timer
8. 8

   Remove from the steamer and let it cool completely before unwrapping. For the best texture, refrigerate the seitan overnight in its foil; this allows the proteins to set firmly.