Things You'll Need:
- 1 cup wheat gluten
- 3/4 + 6 cups vegetable broth, divided
- 1.5 tablespoons light soy sauce
- 1 teaspoon garlic powder
- 1 - 2 teaspoons chopped ginger
- 1/4 cup sliced onions
- Medium sized mixing bowl
- Small mixing bowl
- Large saucepan
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Step 1
Prepare the seitan 'meat' with the dry ingredients first. Mix together the wheat gluten, garlic powder and finely chopped ginger in medium bowl. Set aside.
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Step 2
Mix together the wet ingredients in a small bowl. Mix the 3/4 cups vegetable broth and soy sauce in the small bowl until well blended. Set aside.
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Step 3
Combine ingredients to form the seitan 'meat'. Add the wet ingredients to the dry ingredients and blend with your fingers until well combined. If the texture is too thick to mix, slowly add one tablespoon of water or broth to soften.
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Step 4
Punch and knead the gluten mixture. Slowly knead the gluten mixture with your knuckles until it starts to resemble a thick slab of meat. Leave to rest for 3-5 minutes.
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Step 5
Knead the gluten again. Slowly knead the gluten to shape and form it into a small block and ensure all the ingredients are well-blended.
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Step 6
Break the seitan apart. Cut or break the seitan apart into 4-5 smaller pieces. This will make it easier to cook and prepare the gluten.
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Step 7
Prepare the broth. Heat up the 6 cups of vegetable broth in a large saucepan and leave on medium low.
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Step 8
Add the seitan to the broth. Allow the seitan to simmer for 8 - 12 minutes on medium low so it absorbs the broth and cooks slightly.
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Step 9
Cook for one more hour. Cover the saucepan and allow it to cook for an additional hour until the seitan is soft and broth begins to dissipate.
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Step 10
Remove seitan from broth. Use a ladle to scoop the seitan from the broth, and leave to cool before using in another dish.
