This recipe is by The Buddhist Chef. For the method, please go to thebuddhistchef.com/recipe/seitan/.
Ingredients
2 cups vital wheat gluten250 g
½ cup chickpea / garbanzo bean flour50 g
½ cup nutritional yeast30 g
1 tbsp smoked paprika
1 tbsp dried basil
1 tbsp ketchup
2 tbsp vegan worcestershire sauce
½ cup soy sauce125 mL
1 ½ cups hot water375 mL
4 cups vegetagble broth1 L
Directions
1
This recipe and image are by The Buddhist Chef. For the recipe method, please go to thebuddhistchef.com/recipe/seitan/.
Ingredients
2 cups vital wheat gluten250 g
½ cup chickpea / garbanzo bean flour50 g
½ cup nutritional yeast30 g
1 tbsp smoked paprika
1 tbsp dried basil
1 tbsp ketchup
2 tbsp vegan worcestershire sauce
½ cup soy sauce125 mL
1 ½ cups hot water375 mL
4 cups vegetagble broth1 L
Directions
1
This recipe and image are by The Buddhist Chef. For the recipe method, please go to thebuddhistchef.com/recipe/seitan/.
My homemade seitan came out too soft and watery. I used the basic seitan recipe behind the Bob’s Red Mill Vital Wheat Gluten package. How do I salvage this batch to make it more firm and chewy in texture? Can it be dried out some by baking this batch? If so, what would you recommend?