Seitan Recipe - as requested

For seitan, I use the basic recipe from the side of the Bob's Red Mill, Vital Wheat Gluten bag with a couple of my own variations.

By the way, this recipe make 184 grams of protein!!  All for a cost of about 2 dollars!  Just go TRY to buy chicken at that price.

Ingredients:
2 C Vital Wheat Gluten
1/2 tsp. Dry Sage
1 tsp. Marjoram
1 tsp. Onion Powder
1 tsp. Garlic Powder
2 Tbsp Soy Sauce
1 7/8 C Water (this will make a lot of sense in just a second)
6 C Broth or Water (Chicken broth produces Chicken-flavored seitan, Beef broth makes beef, etc.)

* In a dry mixing bowl, combine the wheat gluten with all the spices.
* In a glass, liquid measuring cup, pour in the soy sauce
       (I usually eyeball this, since 2 Tbsp is equal to half of a 1/4 C...I know, it's weird, but that's just how my mind works).
* Then, if you're measuring cup holds 2 C like mine does, put water in with the soy sauce until it comes up to the 2 C mark (hence the "1 7/8 C water").
       The soy sauce/water proportion doesn't have to be exact, but you should always end up with 2 C total liquid.
* Mix together.  You'll quickly find it necessary to knead it.  Try to knead it while in the bowl if possible - much less messy.
* Knead only a minute or so.  The more you knead, the more elastic it will be.
* Let the dough rest while you bring 6 Cups of liquid to a boil in a large pot (mine holds 6qts - trust me, you'll need that extra space in there)
* Once the liquid is boiling, cut the seitan into slabs, stretch them out, and cut each slab into strips.
* Place the strips into the boiling liquid as you cut them.
* Put the lid on the pot, reduce heat to low, and cook for about an hour or more.
* Do NOT open the lid during this time.  It will take a long time for the liquid to return to simmering heat if you do, and the seitan will be under-cooked.  If you have a glass lid, you'll see that the seitan expands with the heat, and fills nearly an entire 6qt pot.
* After an hour or so, drain the seitan, and either use that evening or freeze.  It doesn't keep more than a couple of days in the fridge.
* This cooked form can be sauteed, fried, minced, or just put in a sandwich as is.


This recipe has worked great for us.  But, I'm still a little new to the seitan world, so if anyone out there has a better recipe for seitan, please share it with all of us in the comments below.