thepantrypocket:

Homemade Seitan
I ran across a video of the Vegan Drag Queen making seitan. Who knows how to cook better than vegan drag queens? I tried to follow along and make it look like the way it turned out in the video but mine ended up looking more like ground beef. It made 3 times as much is in the above picture. I think I should have used a little more gluten mix or a little less water and soy sauce mix. Even though the texture isn&rsquo;t what I was going for, it still tastes good so I&rsquo;m going to give it another shot next week once I use all of this up.
3&nbsp;1/2 Cups: Vital Wheat Gluten
2 Tbsp: Nutritional Yeast
12 Tbsp (total): spices (pick one of the following or choose your own spices)Mexican: Dried Cilantro, Garlic Powder, Cumin, Chili PowderAsian: Garlic Powder, Onion Powder, GingerItalian: Basil, Oregano, Sage, Rosemary
2 Cups: Tamari Soy Sauce (or regular soy sauce)
14&nbsp;1/2 Cups: Water
6 cubes: Vegetable Bouillon
Add and mix wheat gluten and nutritional yeast with tablespoons of your chosen spices. 
Next, add 1/2 cup soy sauce and 2&nbsp;1/2 cups water and mix until thick and tough. 
In a large pot, crumble bullion and add 12 cups of water, 1&nbsp;1/2 cups soy sauce and the remaining 9 tbsp of spices and stir to make your broth. 
Cut your seitan mix into pieces and add it to the broth. 
Cover pot and bring to a boil then reduce heat and let simmer on low for 45 minutes.
Remove pieces and strain and press to remove the excess juice in a bowl so you have broth to use for other recipes and seitan to use for whatever your heart desires.
