How to Make Seitan

Seitan or wheat gluten (wheat-meat) is a great meat alternative for vegetarians. As vegetarians know, combining legumes and grains such as humus and pita, rice and beans, or peanut butter on bread creates a complete protein (provides all the essential amino acids); this seitan recipe does the same by using soy and corn flour with the wheat gluten.

Step 1: What You Will Need:

Ingredients:

• 1/4 cup flour
• 1/4 cup corn flour (or fine grind corn meal)
• 1/4 cup soy flour
• 1 1/2 cup vital wheat gluten*
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/2 cups vegetable stock**
• another 2 quarts vegetable stock**

*Vital wheat gluten or wheat gluten can be found in regular grocery stores and health food stores.
**The vegetable stock gives the seitan it's flavor, feel free to add other spices or seasoning to your taste ie; garlic, soy sauce, tamari etc.

Equipment:

• measuring cups and spoons
• large bowl
• spoon for stirring
• sifter
• large cooking pot

Step 2: Measure and Sift the Flours Into a Large Bowl.

Step 3: Add the Salt and Baking Powder, Then Mix the Dry Ingredients.

Step 4: Add the Vegetable Stock and Mix Well With a Spoon.

Step 5: Knead and Let Rest for 20 Minutes.

Step 6: Knead Again for About a Minute and Let Rest for 10 Minutes.

Step 7: Knead and Slice

• Knead again, this time putting pressure in the centre of the dough so that it forms a ring. 
• Cut apart the ring. 
• Then slice ~1cm thick pieces.

Step 8: Cook Seitan

• Bring the 2 quarts vegetable stock to a boil and add the slices of dough. 
• Stir occasionally so that they don't stick together.
• Turn the heat down and let simmer for 20 minutes. 
• After 20 minutes, remove pieces from the pot and place on a plate to cool.

Step 9: Finished Seitan

Seitan is best sauted before eaten.  It's yummy in stir-fries or try it in fajitas.  
Seitan can be stored "as is" in the freezer, I usually divide the pieces up into meal size portions and store it in a freezers bags.