Super Big Batch of Garlicky Seitan

You will need a VERY large pot for this recipe, as it will make a very big batch of seitan. 

• 3 ½ cups of vital wheat gluten
• 2 ½ cups of vegetable broth (cold or warm, not boiling)
• 1 teaspoon of dried dill weed
• 1 cup of nutritional yeast flakes
• 10 cloves of garlic
• ¼ teaspoon of cayenne pepper
• ¼ cup lemon juice
• ¼ cup of olive oil

For the broth:

10-12 cups of water

Vegan vegetable broth mix or bouillon cube (I used about a tablespoon and a half of a jarred kind, but you can add according to how much flavor you want.)

1. Mix the wheat gluten, yeast flakes, and spices in a large bowl.

2. Mix the rest of the ingredients in a smaller bowl. Add the wet ingredients to the dry ingredients and combine with a wooden spoon or spatula for about a minute. Now knead the dough for several minutes. You can add a little more broth if there is extra dry ingredients that did not combine yet.

3. Once the dough is kneaded, separate into smaller clumps, about the size of your fist or a little smaller than that. The important thing to note is that the seitan dough expands a lot while cooking. I ended up with 8 or 9 clumps of seitan.

4. Bring about 10-12 cups of water to a boil in a large pot. Add in some vegetable broth mix or bouillon cubes and stir until combined. Add the seitan and then lower the heat to a simmer (I usually use medium heat, where it’s just barely bubbling) and then add a cover, yet make sure that there is room for steam to come out.

5. Cook the seitan over medium heat for about 1 hour. If you cut into it and the inside seems dry then you can cook it for some more time.

Hope you enjoy : )