Original source - Stacy Spensley

How to make Seitan from Whole Wheat Flour

This is a very basic recipe. Add spices to the flour before mixing, or change-up the broth for different flavors. You can use homemade or store-bought vegetable stock, or mix up the quick broth outlined below.

Ingredients

Dough

6 cups whole wheat flour
2 cups cold water

Broth

4 cups water
1/4 cup soy sauce or Braggs liquid aminos
1/2 onion chopped
1 tablespoon miso paste
1 medium tomato cut in quarters
2 cloves garlic

Instructions

Combine flour and water. Mix until a stiff-but-cohesive dough is formed. Use a dough hook and a stand mixer if possible.

Form dough into a ball, place in a bowl, and cover with cold water. Cover and let stand 4-8 hours.

Knead the dough and rinse until water runs clear, about 10 minutes. Squeeze dough and press out as much liquid and air as possible. Use a sharp knife or a bench scraper to cut the gluten into bite-sized pieces.

Combine ingredients for broth (or use your preferred vegetable stock) and bring to a boil. Drop gluten pieces into boiling broth and return to a boil. Reduce heat to a simmer. Cook, turning gluten pieces occasionally, until the broth is mostly absorbed and reduced, about 30 minutes. Discard onion and tomato pieces.

To use seitan right away, drain and saute in a little oil. To store, cover with broth and keep refrigerated up to a week, or frozen. Thicken and reduce broth as a gravy if desired.

My favorite ways to eat seitan are on BBQ mock duck pizza, curried mock duck banh mi, in stir fries and fajitas. Leave the packaged 'strips' on the shelf and with just a little effort, make your own unprocessed seitan.