Ingredients:

For the Dough

1 cup vital wheat gluten

¼ cup chickpea flour

1 cup water

For the Broth - Pork Flavor

6 cups low sodium vegetable broth or water

⅓ 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

⅓ cup soy sauce

¼ cup nutritional yeast flakes

1 ½ teaspoons white wine vinegar

1 ½ teaspoons poultry seasoning

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon liquid smoke

For the Broth - Beef Flavor

5 ½ cups low sodium vegetable broth

½ cup dry red wine

⅓ cup soy sauce

2 tablespoons vegan Worcestershire sauce

1 teaspoon dried thyme

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon black pepper

Directions:

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.

Nutritional Information: