EASY Homemade Seitan! This stuff is so tasty and versatile…

This has become my go-to meat substitute! I will use it in pretty much any recipe that calls for meat. I chop it up for soups and stews, slice it and use as deli meat, or add to a salad or stir fry for a protein boost. It absorbs marinades really well and also tastes great on it's own. I realized how easy making homemade seitan could be when I tried It Doesn't Taste Like Chicken's Vegan Turkey Roast. This recipe is my adaptation of the basic principles she uses.

Here's a helpful recipe video.

Ingredients:

• 1 package firm or extra firm tofu
• 3 tbsp nutritional yeast
• 2 tbsp water
• 1 tbsp white miso paste
• 2 tsp onion powder
• 2 tsp vegan chicken broth base
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp ground sage
• 1 1/2 cups vital wheat gluten

Directions:

The hardest part of this recipe is just making sure you have all the ingredients! Once that's done, dump everything—except for the vital wheat gluten—into a food processor with the s-blade attachment inserted.

Blend until smooth. It will happen quickly!

Scrape down the sides and add the vital wheat gluten. Then blend again until a ball of dough starts to form. Again, this happens fast.

Remove the dough from the food processor and pat it into a ball. It really doesn't need to be perfect, trust me.

Wrap your dough ball in aluminum foil. Steam in a pot with a steaming basket for one hour, or until the internal temperature reaches 160° F.

And that's it! Store in the fridge for up to 3 days or freeze in plastic wrap and it will last much longer—several months at least.

I love that I can make this recipe ahead of time and use it when I'm ready! Enjoy!