Ingredients

• 2 cups vital wheat gluten flour
• 1/4 cup nutritional yeast
• 1/2 teaspoon of sage
• 1 tsp marjoram
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp Montreal steak seasoning
• 2+ cups water
• Broth:
• 6 cups water
• 2 Tbsp molasses
• 2 Tbsp soy sauce

Directions

• Bring to a boil the water for the broth, molasses, and soy sauce.
• Mix together the Gluten flour, nutritional yeast and spices. Add water to mixture and stir into a sponge-like dough. You want a little more than 2 cups of water, I generally use an additional 3 Tbsp or so.You don't want to make the dough very wet though.
• Knead the dough for a few minutes to make it tougher and more elastic. You can add a little extra gluten flour during this process if it feels too wet. (I sometimes use chick pea flour for this.... I make it at home; I buy a bag of dry garbanzo beans/chick peas, and then grind some up in a coffee grinder I bought at a thrift store.)
• Cut into pieces of the size that you desire and place into boiling broth. Cook in broth for about 1 hour, lowering heat as needed. You can drain and use the seitan as it is for a stir-fry, sandwiches, stews and more.
• Alternatively, you can use a dehydrator to get a great color and texture. I generally let it run at 160F/71C for an hour or two. Just test it periodically until it is at the texture that you like.

Notes

• Seitan is a meat substitute made from vital wheat gluten flour.

Photos