- 2 cups vital wheat gluten
- 5 tablespoons nutritional yeast
- 2 tablespoons tomato paste
- 7 cups vegetable broth, divided
- 1/2 cup soy sauce
- 5 cloves garlic, peeled and smashed
- Pour 6 cups vegetable broth into a large pot, add the garlic and place over high heat while preparing the dough.
- mix the gluten and nutritional yeast in a large bowl, make a well in the center and add the tomato past, broth and soy sauce. Mix with a spoon until the mixture comes together, then knead by hand for a couple of minutes until it's well homogenized and elastic.
- roll into a log about five inches long and slice into three pieces. Let rest while the broth comes to a boil.
- As soon as the broth is boiling, drop in the seitan pieces, turn down the head and partially cover the pot. You want to maintain a low simmer while the seitan cooks for 45 minutes, turning at least a couple of times.
- Turn off the heat, let the seitan cool and store in the broth, in the fridge for up to a week.
- Use in tacos, burritos, omlettes, sandwiches, you name it.
- I usually have to slice some off, cut into pieces and eat on a slices of baguette or cracker with a little mustard before it gets to the fridge.