Homemade Seitan from Whole Wheat Flour

• Produce

  • 2 cloves Garlic
  • 1/2 Onion
  • 1 Tomato, medium

• Condiments

  • 1 tbsp Miso paste

• Baking & Spices

  • 6 cups Whole wheat flour

• Liquids

  • 6 cups Water

• Other

  • ¼ cup Soy Sauce or Braggs Liquid Aminos

Found on eatingrules.com

Description

Ingredients

• 6 cups (24 ounces / 900 grams) Whole Wheat Flour
• 2 cups Cold Water
• 4 cups Water
• ¼ cup Soy Sauce or Braggs Liquid Aminos
• ½ chopped Onion
• 1 Tbs. Miso Paste
• 1 medium Tomato, cut in quarters
• 2 cloves Garlic

Directions

• Combine flour and water. Mix until a stiff-but-cohesive dough is formed. Use a dough hook and a stand mixer if possible.
• Form dough into a ball, place in a bowl, and cover with cold water. Cover and let stand 4-8 hours.
• Knead the dough and rinse until water runs clear, about 10 minutes. Squeeze dough and press out as much liquid and air as possible. Use a sharp knife or a bench scraper to cut the gluten into bite-sized pieces.
• Combine ingredients for broth (or use your preferred vegetable stock) and bring to a boil. Drop gluten pieces into boiling broth and return to a boil. Reduce heat to a simmer. Cook, turning gluten pieces occasionally, until the broth is mostly absorbed and reduced, about 30 minutes. Discard onion and tomato pieces.
• To use seitan right away, drain and sauté in a little oil. To store, cover with broth and keep refrigerated up to a week, or frozen. Thicken and reduce broth as a gravy if desired.