Seitan

Dry Ingredients:

2 cups of Vital Wheat Gluten
2 Teaspoons of Onion Powder
2 Teaspoons of Garlic Powder
2 Teaspoons of Salt
1 Teaspoon of Sage
1 Teaspoon of fresh ground Black Pepper
1/2 cup Nutritional Yeast Flakes

Wet Ingredients:

1/4 cup of Soy Sauce
1/4 cup of Olive Oil
1 to 2 cups Vegetable Stock or Water

Cooking Broth Ingredients:

12 Cups of Water
2 Teaspoons of Vegetable Bullion

Preparation:

Add all the dry ingredients into a bowl and THOROUGHLY MIX the contents to distribute them evenly. It is important that you mix all the flavors before adding any liquids.

Add the Soy Sauce and the Vegetable Stock. Mix and knead the liquid into the dough as best you can.

Let the dough rest while the moisture soaks in. Knead it again. Repeat the rest and knead cycle until you feel there is no use in kneading further.

Split the dough into 4 equal parts and form each into a log shaped loaf. Let the dough rest a while longer.

Heat the Cooking Broth in a large pot until it reaches a boil.

Place the pieces of Seitan into the Cooking Broth.

Cook the Seitan by simmering near the boiling point for about 1 hour. The Seitan will puff up and grow larger.

Remove the cook pot from heat and let the Seitan and cooking broth cool.

You can store the Seitan in the cooking broth at refrigerator temperature for several days or you can drain it from the cooking broth and freeze it in a tightly closed bag.