Seitan Luncheon Meat
This neutral-flavored seitan is great in sandwiches, or diced in curries and stews. It is a versatile meat substitute that is easy to make and inexpensive.
Makes about 1 1/2 pounds.
- 5 tsp chicken style vegetarian broth mix
- 5 c cold water
- 1 1/2 c hot water
- 1/4 c soy sauce
- 1 Tbsp vegan Worcestershire sauce
- 1 Tbsp ketchup
- 2 tsp vegetable oil
- 1 tsp liquid smoke
- 2 c vital wheat gluten
- 1/2 c besan (chickpea flour)
- 1/4 c nutritional yeast
- 2 tsp packed brown sugar
- 2 tsp granulated garlic
- 2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp ground coriander
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- In a 3-quart or larger pot, stir together the broth mix and the 5 cups of cold water. Bring to boiling over medium heat.
- In a medium bowl, blend the 1 1/2 cups of hot water, soy sauce, Worcestershire sauce, ketchup, oil, and liquid smoke.
- In a large bowl, whisk together the vital wheat gluten, besan, nutritional yeast, brown sugar, granulated garlic, onion powder, pepper, coriander, nutmeg, and cloves.
- Pour the contents of the medium bowl into the large bowl and stir with a wooden spoon until a dough forms. Knead the dough on a work surface for about 3 minutes.
- Form the dough into a 7-8 inch log. Wrap it in parchment paper, and twist the ends tightly. Carefully submerge the dough roll in the boiling broth. Bring back to boiling, reduce heat, cover, and simmer 60 minutes, turning the seitan over at least once during the cooking time.
- Leave the seitan in the broth to cool for half an hour. Unwrap and lift to a cutting board. Cut into slices and/or cubes and place in refrigerator/freezer containers. Use the refrigerated product within a week or so. The freezer product may be kept for several months.