1. In a jug whisk together broth, garlic, olive oil. In a large bowl combine wheta gluten, chickpea flour, nutritional yeast, thyme, paprika, cumin, and salt. Form a well in centre of dry ingredients and stir well with rubber spatula until dough leaves side of the bowl. 2. Knead for 2-3 mins to develop gluten. I cheat at this stage and use the Kenwood chef to do the kneading on power 1 or 2. 3. Leave dough to rest for 10 min, knead again for 30 seconds. 4. Place dough on cutting board and cut into 4 equal pieces. 5. Tear off 4 X12 inch pieces of foil and place piece of dough in centre of foil, fold the short sides of the foil over the loaf, the fold over the ends the foil should be secure but loose allowing for it to expand. Place in steamer basket and steam for 30 minutes Allow the dough to cool to the touch before chilling in fridge or overnight. 6. Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks or freeze, defrost before use. ---------------------------------------------------------------------------
Nutrition
Ingredients
