(For all ingredients, please use organic versions if available)Batter
5 cups vital gluten flour
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons dried sweet basilLiquids
5 cups filtered water
½ cup tamari
1 teaspoon liquid smokeStock
1 cup tamari
3 tablespoons rice syrup, sorghum, or molasses
Filtered water to fill half of 12 quart pot
- Pour the vital gluten flour into a big bowl.
- Add in the garlic powder, onion powder, and the dried sweet basil
- Mix all this together, get it all blended nicely.
- Pour in 2 cups of water into another bowl.
- And then another 2 cups and keep the remaining 1 cup.
- With the remaining 1 cup of water, pour out 1/3 of the water, and fill in with tamari. Pour it into the water bowl.
- Add in 1 teaspoon liquid smoke into the water.
- Take the dry batter, use a spoon and make a little indentation in the middle, and then pour in the liquid.
- Put hands into the mixed batter, knead it really good, put it all together then take the mass, go around the bowl, make sure to take all the dry powder.
- Mix all together really good.
- With the fist and just kind of push it down, push it down. This is to take the air out, and make it denser.
- Put it out on a cutting board.
- Pound it down a little bit, turn it over a few times, and keep beating.
- Now, it can be shaped as preference and the thickness can be control as preference too.
- Take the stockpot, fill up half way with water.
- Add a cup of tamari into the water, a little bit of rice syrup or sorghum, or mollasess.
- The seitan is going to be boiled in the stock water.
- But before, cut the seitan into the pieces you want it to. This seitan will blow up about double its size as it boils.
- Boil the seitan, until the seitan absorb the stock and become double in size, and going to rise to the top and float. Then it is done.
- Put the lid of the pot with a little slide to keep the heat in but not to over boiled the liquid.
- If you want it to be a little tenderer, let it cook less.
- If you want it to be a little bit more chewy, leave it cook a little bit more.
- Roughly it is about 40 to 45 minutes.
- Just take a spoon to make sure there’s nothing sticking on the bottom, give it a little turn every 10, 15 minutes.
- The remaining stock can be used to make delicious gravies, or put rice in it or any kind of grain and cook it up in this.
- When it’s done, take the seitan out of the stock and you can use it as you like, for instance as a roast beef, sandwich meats, or put it on the machines and grind it. Anything.