Seitan From Whole Wheat Flour
This Seitan Recipe is so simple and easy to make. It's very inexpensive too, but it does require a little extra time. I like to make the dough in the mornings and leave it in the refrigerator until dinner time. It makes it very quick to prepare. You can keep them in the refrigerator for up to a week or freeze them for easy use later on.
Ingredients
For the Dough
- 6 cups Wholewheat Flour
- 2 cups Cold Water
For the Broth
- 4 cups Water
- ¼ cup Soy Sauce
- ½ Red Onion Chopped
- 1 tbsp Red Miso Paste
- 3 tbsp Smoked Paprika
- 2 cloves Garlic Minced
Instructions
- Combine flour and cold water and mix until it's fully combined. You want the dough to be combined but not stiff.
- Shape the dough into a ball and put it into a large bowl. Cover with cold water and put in the refrigerator for 4-8 hours.
- Next, place the bowl with the dough in it in the sink and begin kneading the dough. Pour out the water and continue kneading the dough while letting the water run over it. This will begin to separate the flour from the gluten. Keep kneading and rinsing the dough until the water runs clear - it should take 8-10 minutes. Squeeze the dough to press as much liquid out of it as possible. Pour the broth and all its ingredients into a large pot and heat it up (alternatively, you can use a store bought vegetable broth. Cut your dough into chunks and pour them into the boiling broth. Let it cook at a simmer for about 30 minutes or until the vegetable broth is mostly absorbed. Turn the seitan over occasionally. Once cooked, you can either use the onions for a casserole like dish or simply discard them and the remaining broth. The seitan is ready to use immediately, or you can let them cool and keep them in an airtight container in the refrigerator. They can keep for about 1 week in the refrigerator or up to 3 months in the freezer.
