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MOO-FREE SEITAN

Makes 2 pounds if cooked in a slow cooker. 2 ½ pounds if cooked in the oven

Ingredients
  

For seitan:

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

Instructions
 

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.