The famous Seitan "Rex" recipe
1 cup vital wheat gluten
1/4 cup chickpea flour
1 cup water
6 cups low sodium vegetable broth or water
1/3 cup soy sauce
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 teaspoons liquid smoke
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
6 cups low sodium vegetable broth
1/3 cup soy sauce
1/4 cup nutritional yeast flakes
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons poultry seasoning
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke
5 1/2 cups low sodium vegetable broth
1/2 cup dry red wine
1/3 cup soy sauce
2 tablespoons vegan Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Stir the vital wheat gluten and chickpea flour together in a medium bowl.
Add the water and stir to form a soft dough.
Transfer the dough to a work surface and knead it for 5 minutes.
Allow the dough to rest for 5 minutes.
While the dough rests, stir all of the broth ingredients for your choice of broth together in a large pot.
Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.
Cut the dough into at least 4 large pieces, or if you prefer, smaller strips or chunks.
Add the dough to the broth.
Allow the broth to simmer for 1 hour, uncovered, watching closely to ensure it stays at a low simmer (don’t allow it to rapidly boil).
Remove the pot from heat and allow it to cool a bit.
When the seitan is cool enough to handle, you can cut it into smaller pieces if you like. Use it in a recipe immediately, or store it in the broth. Refrigerate for up to 5 days, or freeze.
The nutrition information is very approximate for this recipe, since there are three flavor variations and it’s difficult to estimate just how much broth is absorbed during cooking.