This is hands down the best seitan i’ve ever had. In the past, I was never a huge fan of seitan’s flavor or texture. From store bought, to homemade, to having it in restaurants, I’ve had countless and countless versions. This is my absolute favorite. I could eat it every day of the week. It goes perfectly stuffed into a flatbread/pita with tzaziki sauce to make a gyro. It also makes delicious sandwhiches or wraps. It stores very well in the fridge, covered in broth, for 7-10 days. I like to make a batch in advance and slice off portions whenever i’d like to use it.
Makes about 1 pound
For Gyro Meat:
- 1 C Vital Wheat Gluten
- 3 Tbsp Nutritional Yeast
- 1/2 C Vegetable Broth
- 1/4 C Soy Sauce
- 2 Tbsp Lemon Juice
- 1 Tbsp Olive OIl
- 3 Garlic Cloves, (finely minced)
- 1/2 Tsp Ground Rosemary
- 1/4 Tsp Ground Thyme
- 1/2 Tsp Oregano
- 1/8 Tsp Black Pepper
For Simmering Broth:
- 3 C Vegetable Broth
- 3 C Water
- 3 Tbsp Soy Sauce
- In a medium saucepan add all ingredients for simmering broth, and bring up to a boil.
- Place vital wheat gluten, all dried spices, and nutritional yeast in a large bowl and stir together.
- In a medium bowl, whisk together vegetable broth, soy sauce, lemon juice, olive oil, and garlic.
- Add liquid ingredient mixture to the dry ingredient mixture and knead together 2-3 minutes, until you have a firm, elastic, dough.
- Divide dough into 3-4 equal pieces and roll into logs. Let rest until your simmering broth is at a boil.
- Place dough into broth and turn heat down to a low simmer. (Make sure it doesn’t continue at a full boil or you’ll have tough seitan)
- Cover and let simmer for 45 mins. Turn heat off and let sit another 15 mins.
- Remove from broth, slice thinly (think deli meat thin), and use as desired. It’s delicious as is, but also great fried in a pan, with a little oil, on high heat. Maybe 30-45 seconds is all you need. This gives it a little browning and a crisp edge.