- Gluten wheat (found in bulk at international markets) and found prepackaged at major grocery stores
- Water
- Vegetable (or beef, chicken, seafood) Bouillon
Preparation:
Place Gluten wheat flour in deep container.
Add water until consistent rubbery consistency is achieved.
Knead dough for 5-10 minutes (as needed) until dough is malleable.
Cut raw dough into smaller pieces.
In a deep pot (with lid) boil water (enough to cover raw dough). Add flavored bouillon. Boil for an hour (or until dough is cooked) at medium-high heat.
The seitan will expand drastically and absorb a lot of water.
Once cooked, take out seitan, drain water and squish until most water is gone.Cut into smaller pieces. Seitan freezes very well. You can make a batch and save the rest for other dishes.
Seitan is a great vegetarian alternative to tofu. You can stir fry it and add any flavors you like. This is an example of Seitan with Asian Citrus sauce.
