Home-made “Chicken Style” Seita

By blum099

Ingredients

• Ingredients:
• 1 1/2 cups vital wheat gluten flour (1 box Arrowhead Mills Brand)
• 1/4 cup un-filtered apple cider vinegar
• 1/2 cup vegetable broth
• 1/2 - 3/4 cups water, as needed
• 1 tablespoon vegan Worcestershire sauce (Wizard’s Brand)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1/4 teaspoon turmeric
• 1/2 teaspoon dry oregano*Optional
• Simmering Broth:
• 10 cups vegetable broth
• 2 tablespoons vegan Worcestershire sauce *optional
• 2-4 cloves garlic, smashed *optional
• 2 bay leaves *option

Preparation

Step 1

Add your broth to a large pot, and add remaining simmering broth
ingredients if using. Bring to a simmer.
In a large mixer fitted with a dough hook, or a large bowl, using a wooden
spoon - mix gluten flour, garlic powder, paprika, sea salt, pepper turmeric
and oregano if using. Add liquid slowly until a mass forms and work
together with dough hook or wooden spoon.
Knead dough by hand for 5-10 minutes, or with dough hook for about 3-5
minutes until seitan is not pulled apart easily. Let dough rest for a couple of
minutes before adding it to your simmering broth.
Either cut into small pieces or thick strips and add to broth.
It is important that broth is not boiling when adding gluten, it helps with the
texture and consistency. Gently simmer for an hour to 1 hour and 15
minutes, covered, stirring occasionally. After ½ hour, the seitan will
expand, but will eventually shrink a little.
Let seitan cool in the simmering broth for at least half an hour. Seitan will
keep in its broth for up to 2 weeks in the refrigerator. Let the broth cool
completely before placing it in the refrigerator. If freezing, completely
drain, and store in freezer baggies.