• 1 cup vital wheat gluten

  • 1/4 cup coconut aminos

  • 1/4 cup of water

  • 1/2 cup of vegetable broth

  • 1 tablespoon minced garlic

  • 1/2 of a small onion

  • 1/4 cup of all purpose or whole flour

  • 1/4 cup nutritional yeast

  • 1 teaspoon smoked paprika

  • 1 teaspoon turmeric

  • 1 teaspoon of salt

  • 1 teaspoon mustard powder

Cooking liquid:

  • 4 cups of water

  • 4 cups vegetable broth

  • 1/4 cup coconut aminos

  • 3 teaspoons liquid smoke (optional)

Cooking Instructions:

Refer to seitan video for further instruction and to watch the process

  1. Add all of the seitan ingredients in a food processor and mix until it forms a ball of dough. This normally takes a few minutes. You want a dough you can pick up and handle. Once it is all incorporated and has formed a dough, remove and kneed (you may have to sprinkle some additional flour on your work surface if it seems extra sticky) for several minutes.

  2. Cut the ball of dough into 4 pieces, flattening each piece into a disc shape.

  3. Bring the cooking liquid ingredients to a boil in a large pot.

  4. Add the seitan and let it simmer on medium/low heat for one hour, flipping the pieces once or twice while cooking.

  5. Once its done remove and let it cool before storing it in the fridge.

Seitan will stay good in a tightly sealed container in the refrigerator for up to 10 days or it can be frozen for up to 6 months.