It's So Easy I Couldn't Believe It Seitan

I always thought making seitan from scratch must be really hard and difficult.  Then I learned about this awesome trick of steaming the seitan instead of boiling it.  I've used the basic seitan recipe found on the package of Bob's Red Mill Vital Wheat Gluten and made a few adjustments of my own for added flavor.  Steaming the seitan results in a lighter texture then I think you get from store bought seitan which I've never really enjoyed.  

This is a super basic version that can be used for a variety of different recipes.  Try marinating the seitan and baking it or using them as cutlets for a seitan parmesan.  Make this homemade seitan and slice it for sandwiches, make it gyro style, or grind it to use as a ground beef replacement for meatless balls.  1/4 c of wheat gluten is 23g of plant based protein, whoa!

Ingredients

Makes 2 "Cutlets"

• 1 c vegetable stock
• 1/2 tsp Garlic Powder
• 1/2 tsp onion powder
• 1/2 tsp coriander
• 1/4 tsp sage
• 2 Tbs Nutritional Yeast
• ground pepper and salt to taste
• 3/4 c Vital Wheat Gluten
• 1/4 c Chickpea Flour

1. Thoroughly mix all dry ingredients together in a mixing bowl.
2. Add in the vegetable stock and stir.  A dough will quickly form.
3. Using your hands, knead the dough for about 3 minutes to form a tougher consistency.
4. Tear off a sheet of heavy duty aluminum foil about 1 ft x 1 ft.
5. Split the two into two even pieces.  Place each one in the center of the foil and flatten into a "cutlet" type shape about 6 in. long.
6. Fold the aluminum into a steaming packet by folding as show in the photo above.  Bring the two horizontal edges together and seal along the top.  Fold up the side edges while leaving some space above the dough.  The cutlets will expand a little when cooked.
7. Steam for 30-40 minutes or until the seitan feels firm.
8. Do not open the foil packets and chill them in the refrigerator for at least 30 minutes in the refrigerator to firm up the texture.