2 cups vital wheat gluten
1/2 cup + 2 tablespoons nutritional yeast flakes
1 tablespoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
freshly cracked black pepper, to taste Wet Ingredients:
1 cup cooked great northern beans (if canned, be sure to drain well)
1/4 cup brown rice miso (though any miso should work fine)
2 tablespoons soy sauce or Braggs Liquid Aminos
2 cloves garlic, smashed
1 cup veggie broth (or 1 cup water + 1 bullion cube) Steaming Liquid:
Enough water to fill the bottom of your pan about 1 or 2 inches
3 galric cloves, smashed
1 teaspoon soy sauce
1. In a large bowl whisk together Dry Ingredients. Set aside.
2. In a blender or food processor, blend the Wet Ingredients until smooth.
3. Pour wet ingredients into the dry ingredients, and mix thoroughly – using your hands seems to work best. Form the dough into two loaves, and wrap each loaf in tin foil.
4. In a pot, bring Steaming Liquid to a boil, and then reduce to a simmer.
5. Place in steamer (I use one of those collapsible steaming baskets and a large sauté pan) above liquid, and steam seitan for 1 to 1-1/2 hours, until firm.
Serve with gravy, slice for sandwiches, or use in any way you like! You can also adjust the seasonings any way you choose.
Variation:If you like your seitan loaves with a bit more browned crunch, place them in the oven at 350 degrees Fahrenheit for about 30 minutes (I like to place them in a pan with about 1/2 inch of the steaming liquid, and cover with tin foil), or until they reach the texture you desire.
Source of recipe: This recipe was adapted from Kerry Trueman's recipe for Holiday Seitan loaf.