Makes 2 pounds if cooked in a slow cooker. 2 ½ pounds if cooked in the oven
2 cups vital wheat gluten, plus more if needed
3 tablespoons soy flour
1 tablespoon nutritional yeast
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
11/4 cups vegetable broth, chilled, plus more if needed
1/4 cup tamari
3 tablespoons ketchup
2 teaspoons liquid smoke
For cooking broth
4 to 6 cups vegetable broth, chilled
1 tablespoon tamari
1 tablespoon ketchup
2 large cloves garlic, sliced
1/4 small onion, sliced
generous pinch of pepper
nonstick cooking spray
To make The seitan: In a medium-size bowl stir the wheat gluten, flour, nutritional yeast, and spices with a fork. Combine the broth, tamari, ketchup and liquid smoke in a small bowl. Mix the wet ingredients into the dry, using a fork. Add an extra 1 or 2 tablespoons broth or gluten, if needed, to make a workable dough. Knead by hand for 4 minutes, or until the dough forms a cohesive ball and you can see strands of gluten forming. Form into a ball about 5 inches across.
To make The cooking broth: Combine the broth, tamari, ketchup, garlic, onion, and pepper in a large bowl.
To cook in a slow cooker: Place the seitan in the cooker and pour the broth over the ball. Make sure it is covered completely. Cook on low for 8 hours. Cool in the broth. Cut into four 8-ounce portions, or as desired. Seitan is best after it has had a chance to cool completely. Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 3 months.
To cook in The oven: Preheat the oven to 300°F. Coat a 2-quart round-covered casserole dish with spray. A larger baking dish may be used, but more broth will be needed. Place the seitan in the dish. Cover with the broth. Place on top of a baking sheet in case of drips. Cover and bake for 3 hours. Cool in the broth and package as above.