Watch the full how to video on my YouTube channel HERE.
Ingredients
Seitan Stock
10 cups water
3/4 cup shoyu
1” sliced ginger
1 bayleaf
1 5" piece kombu
Method
For stock
1. Place all the ingredients in a 1 gallon pot and bring to a boil.
2. Simmer with the lid on for 20 min or longer.
Ingredients
For seitan dough
1 cup vital wheat gluten
3 tbsp nutritional yeast
1/2 cup of the seitan broth
1/4 cup liquid amino acid
1 tsp olive oil
Method
1. Combine all the ingredient to make a dough ball.
2. Knead the ball until it is rubbery.
3. Divide into 3 equal parts and shape into 1/2 inch patties.
4. Gently add the patties to the simmering stock and simmer for 1 hour.
5. Leave the lid slightly off and turn the patties occasionally.
6. Remove from heat and allow the stock and seitan to cool for 15 minutes.