Seitan

Instructions

1. Step 1

   Put the vital wheat gluten, nutritional yeast, onion and garlic powders, 1 tsp of bouillon powder and a pinch of salt into a bowl, and mix well. Make a well in the mixture and pour in 180ml of water. Use your hands to form into a dough. Allow to rest for 5 mins.

2. Step 2

   While the dough is resting, add the remaining 2 tsp of bouillon to a pan of water and set it on the stove to boil. As the broth is warming, divide the seitan dough into four sections and roll each into a sausage shape about 2cm thick. Cut the rolls into bitesize chunks using kitchen scissors and add to the pot of boiling water.

3. Step 3

   Allow to simmer for 15 mins, by which time the seitan should have floated to the top. Remove from the broth and set aside for immediate use or store in an airtight container for up to five days.