Seitan

Makes about 1 lb/454 g seitan

Try adding other seasonings to the liquid you use to cook the seitan. Herbs, spices, or garlic will all help to make your seitan more flavorful.

Place the vital wheat gluten into a food processor or a stand mixer fitted with a dough hook. Add the water and mix until it is absorbed, about 2 minutes. Th e mixture will be thick, but should come together.
Continue to mix until it forms a smooth dough, about 1 minute more. Transfer the dough from the food processor to a bowl, cover the dough, and let it rest for 15 to 20 minutes.
When the dough has rested, use your hands to pull it into 2 pieces. Stretch and pull each piece until it forms a log.
In a large saucepan, bring the broth, soy sauce, and sherry, if using, to a simmer over medium-low heat. Place the logs in the simmering liquid and reduce the heat to low. Cover the pot and cook, turning the seitan occasionally, for 45 to 55 minutes, until it can be easily sliced with a knife.
Cool the seitan in the liquid until it reaches room temperature. Drain the seitan for immediate use, or store refrigerated in the cooking liquid for up to 2 days. Cooked seitan may also be frozen in the cooking liquid and stored in the freezer for up to 3 months. Th e cooking liquid is reusable for cooking additional seitan or as an addition to or partial replacement for broth in some recipes. Use the seitan as desired.

CIA FOODIES

Makes about 1 lb/454 g seitan

Try adding other seasonings to the liquid you use to cook the seitan. Herbs, spices, or garlic will all help to make your seitan more flavorful.

Place the vital wheat gluten into a food processor or a stand mixer fitted with a dough hook. Add the water and mix until it is absorbed, about 2 minutes. Th e mixture will be thick, but should come together.
Continue to mix until it forms a smooth dough, about 1 minute more. Transfer the dough from the food processor to a bowl, cover the dough, and let it rest for 15 to 20 minutes.
When the dough has rested, use your hands to pull it into 2 pieces. Stretch and pull each piece until it forms a log.
In a large saucepan, bring the broth, soy sauce, and sherry, if using, to a simmer over medium-low heat. Place the logs in the simmering liquid and reduce the heat to low. Cover the pot and cook, turning the seitan occasionally, for 45 to 55 minutes, until it can be easily sliced with a knife.
Cool the seitan in the liquid until it reaches room temperature. Drain the seitan for immediate use, or store refrigerated in the cooking liquid for up to 2 days. Cooked seitan may also be frozen in the cooking liquid and stored in the freezer for up to 3 months. Th e cooking liquid is reusable for cooking additional seitan or as an addition to or partial replacement for broth in some recipes. Use the seitan as desired.