Ingredients:
1.75 cups vital wheat gluten
1.3cup nutritional yeast
1 tsp onion powder
1 tsp paprika
0.5 tsp salt
1.75 cup vegetable broth
2 tbsp EVOO
Simmering Liquid:
2 bottles of pale ale, whatever you like
2 cups vegetable stock
extra water as needed.
Method:
In a large stock pot heat the simmer liquid over medium high heat. Sift together all the dry ingredients. Pour in the wet and kneed the dough for 3 to 5 minutes, until a nice firm dough is formed. Form into an oblong loaf and gentle set into the simmering liquid. Be sure the seitan does not rest on the bottom of the pot and is fully covered with liquid. Simmer for 1 hour, do not boil.
Remove from simmering liquid and cool in an 8×8 pan (it works well to keep any excess liquid from spilling while it cools. Cool the simmer liquid as well. To store you can slice and submerge the slices in the simmer liquid. Refrigerate for up to a week, or freeze for up to 3 months (maybe longer, that’s the longest any has lasted for me).
