Recipe Details
Ingredients
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1cupvital wheat gluten
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4 ½cupsvegetable broth, divided
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¼cupliquid aminos (such as Bragg®)
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3tablespoonsnutritional yeast
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1tablespoonolive oil
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1 ½teaspoonsminced garlic
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4cupswater
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¼cuptamari
Cooking Directions
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Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
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Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
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Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.
Tips
This recipe makes roughly one pound of seitan. You can store the seitan with the broth in an airtight container in the refrigerator. Don’t discard the broth — it makes a rich soup base!
Editor’s Note:
The nutrition data for this recipe includes the full amount of broth. The actual amount of broth consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe3 | |
Calories304 | |
% Daily Value * | |
Total Fat 6g |
7% |
Saturated Fat 1g |
3% |
Sodium 2912mg |
127% |
Total Carbohydrate 28g |
10% |
Dietary Fiber 4g |
13% |
Total Sugars 5g |
|
Protein 36g |
|
Vitamin C 0mg |
2% |
Calcium 47mg |
4% |
Iron 3mg |
18% |
Potassium 245mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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