Vital Wheat Gluten Shreds | Seitan | Step by Step Seitan | VWG

Vital Wheat Gluten Shreds

Ingredients:
1.5 cups mashed potatoes
1 cup soy milk
1/2 cup nutritional yeast
1 Tbsp vegan chicken bouillon (this is a must). I use the Osem brand it’s the best tasting in my opinion.
1 Tbsp onion powder
1 Tbsp garlic powder
1/2 Tbsp poultry seasoning (updated from 1 Tbsp on 8/1/22)
1 Tbsp sesame oil ( or any vegetable oil of your choice)
1 Tbsp marmite
3 Tbsp liquid aminos
1.5 cups hot water

3 cups Vital wheat gluten

1.) mix all ingredients together (except the VWG) in a mixing bowl.

2.) Add 3 cups vital wheat gluten flour to form a dough.

3.) knead for 5 minutes and cut into 10 individual pieces. Make dough balls

4.) rest the dough for at least 30 minutes

5.) knot the dough

6.) fry on all sides

7.) simmer ( I simmered it for 3 hours because the 5 dough balls I made were too big. You should be fine simmering the seitan fir 1.5 hours if you make smaller portions (10 balls).

Tips:

- Using hot water will make kneading the dough easier.

-Do NOT allow the simmering broth to come to a full rolling boil or your seitan will come out spongy.

-Don’t forget to season your simmering broth.
I used about 1 Tbsp of garlic powder, 1 Tbsp onion powder, and vegan chicken bouillon to taste. Your broth should be flavorful!

-Feel free to make half the recipe. You can also freeze the seitan if needed.

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