Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups vegetable broth (or chicken-flavored broth, minus 1 teaspoon)
  • 1 teaspoon liquid smoke (one teaspoon)
  • 4 tablespoons garlic cloves (grated)
  • 2 tablespoons olive oil (for sauteing)
  • 1 1/2 cup vital wheat gluten (wheat gluten)
  • 1/4 cup chickpea flour (chickpea flour)
  • 1/4 cup nutritional yeast (one cup)
  • 2 teaspoons seasoning
  • 1 teaspoon salt (to taste)
  • 1 teaspoon soy sauce (optional)
  • 1 teaspoon smashed cloves of garlic (optional)

Instruction

  • In a measuring cup, whisk together broth, liquid smoke, garlic, olive oil. In a large bowl combine wheat gluten, chickpea flour, nutritional yeast, dried seasonings, and salt. Form a well in center of dry ingredients and stir well with rubber spatula until dough leaves side of the bowl.
  • Knead for 2-3 minutes to develop the gluten. You can whip out your big ass KitchenAid bowl here and use the dough hook, but O gives me dirty looks when I do this. Más dishes, no gracias.
  • Leave dough to rest for 10 min, knead again for 30 seconds.
  • Place dough on cutting board and cut into 4 equal pieces.
  • Tear off 4 pieces of foil and place piece of dough in the center of the foil. Loosely wrap foil to cover the loaf, leaving a bit of room for expansion. Don't twist the ends and make a severe loaf shape for the seitan you plan on grinding, but you could definitely multitask here and steam some loaves. Pour about 1" of water in a saucepan and add a bit of soy sauce and a couple smashed cloves of garlic if you like, then cover with a steamer basket.
  • Place in steamer basket and steam for 30 minutes. Allow the dough to cool to the touch, then rip into a few pieces. Place in a food processor and pulse until just ground. Don't over-grind. Use in recipes as you would cooked or raw ground beef.