Seitan Rex

The famous Seitan "Rex" recipe

Ingredients

For the Dough

1 cup vital wheat gluten

1/4 cup chickpea flour

1 cup water

For the Broth – Pork Flavor

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

For the Broth – Chicken Flavor

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

For the Broth – Beef Flavor

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

Instructions

  1. Stir the vital wheat gluten and chickpea flour together in a medium bowl.

  2. Add the water and stir to form a soft dough.

  3. Transfer the dough to a work surface and knead it for 5 minutes.

  4. Allow the dough to rest for 5 minutes.

  5. While the dough rests, stir all of the broth ingredients for your choice of broth together in a large pot.

  6. Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.

  7. Cut the dough into at least 4 large pieces, or if you prefer, smaller strips or chunks.

  8. Add the dough to the broth.

  9. 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).

  10. Remove the pot from heat and allow it to cool a bit.

  11. 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.

Recipe Notes

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.