Makes 2 pounds
Ingredients
- 1 1/2 cups vital wheat gluten (gluten flour)
- 3/4 cups whole wheat flour
- 1/2 cup nutritional yeast
- 1 teaspoon ground coriander
- 1 teaspoon sage
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 2 cups water
- 1/4 cup vegetable oil
- 1/4 cup tamari
Directions
- Preheat the oven to 350 degrees.
- Line an 8″ square baking pan with 2 inch high sides with parchment paper. Lightly oil the parchment paper.
- Stir in the gluten flour, whole wheat flour, nutritional yeast, coriander, sage, ginger and salt in a large bowl.
- In another bowl, which the water, oil, and tamari to blend.
- Quickly stir the tamari mixture into the dry ingredients until a very wet dough forms.
- Transfer the dough to the prepared baking and and smooth the top.
- Cover with aluminum foil.
- Place the pan of seitan dough in a large roasting pan , then add enough water to come halfway up the sides of the pan of seitan.
- Bake for 2 hours or until seitan is firm on the top, adding more water to the roasting pan if necessary.
- Cool the seitan to room temperature and cut into 1/2 inch thick triangles.
The seitan will keep for 2 days, covered and refrigerated. For longer storage, wrap the seitan triangles separately in plastic wrap, then enclose them in a resealable plastic bag and freeze up to 2 weeks.