Basic Seitan

• porsi: 4 servings
• waktu aktif: 30 minutes

Bahan-bahan

1 c vital wheat gluten

¾ c water or broth

Petunjuk

Mix vital wheat gluten and water or broth in a medium bowl with a spatula or wooden spoon until you get a spongy, slightly elastic, sticky mass. (If it’s too sticky, as in, sticks to the sides of the bowl, add more vital wheat gluten a tablespoon at a time. If it’s too dry, add water, a tablespoon at a time.) In specific flavored recipes, this is also where you would add spices, tomato paste, etc.

Using your hands or a dough hook (I prefer hand-kneading here), knead the dough, stretching and folding and forming a ball, for at least 5 minutes. Yes, use a timer: under-kneading the dough will make the final product more like wet bread than a protein, so you don’t want to skimp on the kneading here.

Allow the dough to rest in the bowl for 20-30 minutes.

Bake, boil, or steam your seitan before you use it in recipes – variations below!