Use a vegetarian chicken-flavored broth instead of regular vegetable broth, or add vegetarian chicken-flavored bouillon to the broth, if you can find it.
- 1 cup vital wheat gluten flour
- 1 tablespoon nutritional yeast
- ½ teaspoon sage
- ¼ teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6¾ cup vegetable broth, divided
Combine the vital wheat gluten with the nutritional yeast, sage, thyme, and garlic and onion powder.
Slowly add ¾ cup vegetable broth to the wheat gluten, mixing with your hands until all of the flour is combined. You'll have one big rubbery ball of dough, and you may need a bit more or less than ¾ cup broth.
Knead the dough a few times to get an even texture. Let dough rest for a few minutes, then knead again for a minute or 2.
Divide dough into 3 (or more) pieces and stretch and press to about 1-inch thickness.
Slowly simmer in 6 cups vegetable broth for 45 minutes-1 hour over low heat.
PER SERVING WITHOUT COOKING LIQUID
Calories: 55 | Fat: 0g | Sodium: 92mg | Fiber: 0g | Protein: 11g
When making homemade seitan, experiment with different seasonings to determine what you like best; no two batches ever seem to turn out the same anyway. Try adding lemon juice and minced seaweed for a fishy taste, and try out different vegetable broths and bouillon flavorings.