Basic Homemade Seitan

Steps

1. 1

   Combine the flour and 1½ cups water in a large bowl. Stir until no dry flour remains and a shaggy dough forms. Knead for 5–7 minutes, until the dough is cohesive and elastic.

   Start 7-minute timer
2. 2

   Cover the dough with water and let it rest for 30 minutes. This relaxes the dough and makes the starch easier to wash away.

   Start 30-minute timer
3. 3

   Wash the dough by repeatedly squeezing and kneading it under cold water. Pour off the cloudy water and replace it several times. Continue until the water is much less cloudy and the dough has contracted into a stretchy, rubbery mass; a slight cloudiness is acceptable.

4. 4

   Squeeze out excess water from the washed gluten. Knead in the nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper until evenly distributed. Avoid overworking the dough, which can make the finished seitan excessively dense.

5. 5

   Shape the gluten into one loaf or divide it into smaller portions. For a fibrous texture, stretch and fold the dough several times before shaping. Wrap each portion loosely in parchment and then foil, leaving room for expansion.

6. 6

   Pour the vegetable broth and soy sauce into a large pot fitted with a steamer basket, or into a pot deep enough to hold the wrapped dough above the liquid. Bring the liquid to a simmer.

7. 7

   Add the wrapped seitan to the steamer basket. Cover tightly and steam for 40–50 minutes, turning once if making one large loaf, until firm and springy. Keep the liquid at a steady simmer rather than a vigorous boil.

   Start 50-minute timer
8. 8

   Remove the seitan from the steamer and let it cool completely. Refrigerate it in some of the cooking liquid for several hours, preferably overnight, so the texture firms and the flavor develops.

9. 9

   Slice, shred, mince, or tear the chilled seitan according to how you plan to use it. Brown it in a skillet, add it to stir-fries or stews, or season it further for burgers, meatballs, tenders, sausages, or deli-style slices.