Ingredients
2 1/2 cups vital wheat gluten flour
1/4 cup garbanzo bean flour
1/4 cup nutritional yeast seasoning
1 teaspoon garlic powder
1 teaspoon ginger powder
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3/4 cup cold organic vegetable broth
3/4 cup cold water
1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
2 tablespoons extra-virgin olive oil
4 cups organic vegetable broth
4 cups water
1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
2 tablespoons fresh lemon juice
Preparation
Make dough: Combine dry ingredients in a bowl and wet ingredients in another bowl. Add wet ingredients to the dry, mixing with a fork until blended completely. Transfer dough to a clean, flat surface and knead by hand 10 times. Let rest 3 minutes. Knead 10 to 15 timesmore; let rest 15 minutes more.
Meanwhile, in a pot, bring broth ingredients to a boil. Reduce to a simmer and cover.
Roll dough into a thick log (about 3 inches wide by 8 inches long). Cut crosswise into eight 1/2-inch-thick disks and flatten with hands to about 1/4-inch thickness. Add disks to broth, cover, and simmer until the middle of the dough is as firm as the edges, 1 to 1 1/2 hours. (If the disks become exposed during cooking, add just enough water to cover. Be sure the broth does not boil; this produces spongy seitan.) Remove from heat and let cool, uncovered, in broth.
