- 2 cup vital wheat gluten plus more if needed
- 3 tbsp soy flour
- 1 tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 2¾ cup vegetable broth chilled, plus more if needed
- ¼ cup tamari
- 3 tbsp Vegan Ketchup (see recipe)
- 2 tsp liquid smoke
For cooking broth:
- 4-6 cup vegetable broth chilled
- 1 tbsp tamari
- 1 tbsp Vegan Ketchup (see recipe)
- 2 large cloves garlic sliced
- ¼ small onion sliced
- 1 pinch black pepper generous
- 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.