Name: Savory Bay Broth Seitan
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 1 cup Anthony's Premium Vital Wheat Gluten; 2 tablespoons nutritional yeast; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1 teaspoon soy sauce; 3/4 cup water; 6 cups water (for broth); 2 teaspoons Better Than Bouillon No Chicken Base; 1 yellow onion, quartered; 3 bay leaves; 1 teaspoon black pepper (or peppercorns); 2 tablespoons soy sauce (for broth); 1 teaspoon garlic, minced (optional for broth)

Description

This savory seitan is made by blending Anthony's premium vital wheat gluten with no-chicken base, soy sauce, smoked paprika, garlic powder, and salt, then rolling it into a log and simmering slowly in a pot infused with bay leaves, onion, and peppercorns. High in protein and low in calories, this batch seitan keeps its texture for a full week of meals. Preparation takes about 70 minutes.

Cultural Background

Seitan has roots in ancient Asian wheat gluten preparations used in Buddhist vegetarian cuisine in China and Japan for centuries as a meat alternative. The modern form and name were popularized in the West in the 20th century through macrobiotic diets and health food movements. Simmering gluten dough in aromatic broths draws from traditional techniques for creating chewy, flavorful plant-based proteins in East Asian cooking.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 55 minutes
TOTAL TIME: 70 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

1 cup Anthony's Premium Vital Wheat Gluten
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon soy sauce
3/4 cup water
6 cups water (for broth)
2 teaspoons Better Than Bouillon No Chicken Base
1 yellow onion, quartered
3 bay leaves
1 teaspoon black pepper (or peppercorns)
2 tablespoons soy sauce (for broth)
1 teaspoon garlic, minced (optional for broth)

Instructions

In a medium mixing bowl, combine 1 cup Anthony's Premium Vital Wheat Gluten, 2 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt; stir dry ingredients until evenly distributed.
Add 1 teaspoon soy sauce and 3/4 cup water to the dry mixture; stir with a fork or spoon until a dough forms, then knead by hand for 1-2 minutes until smooth and elastic but not sticky.
Shape the dough into a compact log about 6-8 inches long and 2 inches thick; wrap loosely in cheesecloth or parchment if desired to help maintain shape during simmering.
In a large pot, combine 6 cups water, 2 teaspoons Better Than Bouillon No Chicken Base, quartered yellow onion, 3 bay leaves, 1 teaspoon black pepper, 2 tablespoons soy sauce, and optional minced garlic; bring to a gentle simmer over medium heat.
Carefully lower the seitan log into the simmering broth; reduce heat to low, cover partially, and simmer gently for 50-55 minutes, turning once halfway through, until the seitan is firm and has expanded slightly.
Remove the pot from heat and allow the seitan to cool in the broth for 10-15 minutes to absorb more flavor; then transfer to a container with some broth for storage.
Slice or tear the cooled seitan as needed for meals; store in the refrigerator in an airtight container with broth for up to 1 week.

Tips

- Knead the dough just until elastic to avoid toughness; over-kneading can make it rubbery.
- Maintain a gentle simmer without boiling vigorously to prevent the seitan from becoming spongy or breaking apart.
- For variety, substitute Italian seasoning or cumin and oregano for the smoked paprika in the dough if desired.

Nutrition

Calories: 140
Protein: 24g
Carbs: 8g
Fat: 1g