Seitan (Simple Seitan)

When I first came across a Seitan recipe. It had crazy instructions like soak flour for two days to leech out the gluten and then let it cure. It seemed impossible to even contemplate. Then we started to buy WheatMeat by White Wave Foods and found a great addition to our vegan fare. One day, my wife changed my life by finding the Veganomicon and the Simple Seitan recipe.
Simple Seitan (from Veganomicon and subtly altered to the wizards needs)

seitan
1C vital wheat gluten flour
3T nutritional yeast
1/2C vegetable broth
1/4C soy sauce
1T olive oil
2 cloves garlic or 1t dried garlic

broth
8C water plus vegetable broth mix, bouillon cubes, or whatever you use.
1/4C soy sauce.
Heat this right away so you can place the seitan into the boiling pot when you mix it.

(I just mix a large pot of broth and soy sauce and scoop out the liquid to add to the dry, experiment for your favorite method but follow the recipe exactly until you get comfortable)

Mix flour and yeast in a large bowl.
Add wet ingredients and garlic.
Mix until most of the moisture is absorbed.
It gets kind of rubbery but knead a bit with your hands until it is a nice big ball.
Cut into 5 equal pieces and place into boiling broth pot.
Reduce heat to a simmer and cover loosely allowing steam to escape.
Simmer for 1 hour.
Drain seitan and place in a container.
Freeze unused portions.
Eat!
***tip***
Save all of the excess broth after you drain the seaitan.
I use canning jars and keep refrigerated when cool.
It keeps for a few weeks and is great for a soup base, or whenever broth is a required ingredient.
Not enough? I always double this recipe and freeze half.

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