Easy Seitan

(Carol Barnett, adapted from Julie Hasson, Vegan Diner)

Ingredients:

2 cups vital wheat gluten flour (can substitute up to ½ cup with regular whole wheat flour)

½ cup chickpea flour

¼ cup nutritional yeast flakes

1 tsp onion powder or granulated onion

½ tsp garlic powder or granulated garlic

½ tbsp mild paprika

1/8 tsp smoked paprika (optional)

½ tbsp ground fennel seeds (optional)

1 tsp salt 

½ tsp black pepper 

2¼ cups cool water or veg broth, mixed with 2 tbsp red wine vinegar

Directions: 

In a large bowl, mix together the vital wheat gluten flour, whole wheat flour if using, chickpea flour, and nutritional yeast. Add the spices, salt and pepper, and mix thoroughly (important because the dough comes together quickly when you add liquid and you want the dry ingredients to be evenly distributed).

Add the water mixed with vinegar and quickly stir to bring the dough together. No kneading necessary! Form into 6 to 8 small loaves and wrap each in a piece of foil that slightly overlaps when closed. It’s okay if the foil packages pop open when the dough expands during cooking.

Put about 1 inch of water with a collapsible steamer or colander in a large pot, and place the foil-wrapped loaves on top. Bring to a boil, lower to a simmer and cover the pot. From the moment of boiling, cook these for 45 minutes, making sure the water doesn’t boil away. Remove from the heat, let them cool and refrigerate. These last at least 5 days in the fridge and freeze beautifully.