Recipe: Seitan from Vital Wheat Gluten (with fresh basil) #veganlyfe

Seitan, the most meat-like of the "meat substitutes" in my opinion, is made from vital wheat gluten, which is the protein in flour that gives shape to kneaded dough. This is the first time I've made it so who knows! Apparently you can also make it from regular flour by rinsing off the starch (and wheat gluten is pretty expensive), but I just bought this chickpea flour and vital wheat gluten from Bob’s Red Mill products. [revised to use half the bag]

For the broth:

8 C water

2 T Molasses

4 T soy sauce

For the seitan:

2 1/4 C vital wheat gluten

1/3 C nutritional yeast

1/3 C chickpea flour

1/3 Ts salt

3 T paprika
Dashes pepper
1 T oregano

2 T basil (more if fresh)
2 or 3 T mustard

1/3 C vegetable broth

1 3/4 C water

Get the broth started before you prep the dough at med/low. Always a good idea to mix dry ingredients before adding the wet. Knead dough for 2-3 minutes until slightly gummy. Roll and shape into 20 patties. Boil for 45 min to 1 hour in broth at low boil (not a "rolling" but a light boil: they should be bopping around a bit, nothing crazy) stirring and flipping occasionally. Save in broth after cooling.

                                            I didn't knead enough

Yum! Here's some cooking music: