Seitan, Chicken-Style

Ingredients

• Chicken Base

  Minor's

  5 tsp base or 40g

• Water

  Plain, clean water

  9 ½ cup or 2.25kg

• Garlic

  2 cloves raw - Whole Foods Market

  6 cloves, raw or 18g

• Vital Wheat Gluten

  Bob's Red Mill

  2 cup or 249g

• Nutritional Yeast

  Red Star

  4 tbsp or 20g

• Chickpea flour

  (besan)

  ¼ cup or 23g

• Salt

  Table

  ½ tsp or 3g

• Onion powder

  Spices

  1 tbsp or 7g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Low Sodium Soy Sauce

  Trader Joe's

  2 oz or 57g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Fill a stock pot with the broth, smashed garlic and bay leaves, cover and bring to a boil. In the meantime, together the vital wheat gluten, nutritional yeast and chickpea flour and salt in a large bowl. Make a well in the center and add broth, soy sauce, and olive oil. Mix with a fork and then use your hands to knead for about 3 minutes, until it’s a firm dough and everything looks well incorporated. Divide into 8 even pieces. An easy way to do this is to divide the dough in half, then divide those halves and then divide those halves. Ta-da! 8 pieces. Stretch each piece into a cutlet, pressing the cutlet into the counter to smooth the surface. Let rest until the broth has come to a full boil. Once boiling, lower the heat to a simmer. This is important, the broth should not be at a rolling boil or you risk the seitan getting water logged (AKA turning into brains) Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Make sure to keep an eye on the heat, because it may start to boil again, in which case, just turn it down a notch to keep at a slow, steady simmer. When seitan is done, you can let it cool right in the broth, or remove a portion to use right away. Once cooled, keep stored in a tightly covered tupperware container, submerged in broth

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