Why is it important to wash the dough until the water runs clear?

Washing the dough until the water runs clear ensures that all the starch has been removed, leaving behind pure gluten, which is essential for the seitan's texture.

What is the purpose of letting the dough rest for 2 hours after kneading?

Resting the dough allows the gluten to relax and fully develop after kneading, making it easier to wash and achieve the desired elastic consistency for the seitan.

Can I substitute the kombu seaweed in the broth?

While kombu seaweed adds a unique umami depth to the broth, you could omit it if unavailable, though the overall flavor profile of the seitan will be slightly different.

Why does the dough shrink considerably in size during the washing process?

The dough shrinks because the washing process removes the starch, leaving behind only the concentrated gluten, which is much smaller in volume.

How should I store leftover cooked seitan from this recipe?

Once cooled, the cooked seitan can be stored submerged in some of its broth in an airtight container in the refrigerator for up to 5 days, or frozen for longer storage.

3.1K Views 10 years ago

How to Make Basic Seitan
[Vegan]

AN By: Azucena Noriega

Author Bio

My name is Azu. I am a Biomedical Engineer who likes to cook and bake.... Read More

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Slices of homemade seitan, with a firm, chewy texture, arranged on a plate, ready to be incorporated into a main course.

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Ingredients You Need for How to Make Basic Seitan [Vegan]

For the Dough:

10 cups bread flour
3 cups water

For the Broth:

4 1/4 cups water
3/4 cup soy sauce or tamari
1 piece kombu seaweed
6 garlic cloves, finely chopped
1 2-inch piece of fresh ginger, finely chopped

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How to Prepare How to Make Basic Seitan [Vegan]

To Make the Dough:

In a large bowl, put the bread flour and create a well in the center. Pour in the water and mix with your hands. Knead dough for 10-15 minutes, or until elastic. This step is very important to develop the gluten Alternatively, you can use a stand mixer with the dough attachment.
Form into a ball and place it in a large bowl. Cover with cold water and let it rest for 2 hours.
Place the bowl beneath the kitchen tap with running water, rinse the dough by squeezing and kneading the dough with your hands. Drain with the help of a mesh sieve for several times. Keep “washing” the dough until the water runs clear, approximately 10 minutes. The dough will shrink considerably in size. Squeeze dough and press out as much liquid and air as possible. Form into a ball.

To Make the Broth:

In a large saucepan, combine the water, soy sauce (or tamari), kombu seaweed, garlic, and ginger. Let the broth boil. Once boiling, lower the heat to a simmer.
Place the ball of seitan in a metal colander (the ones for pasta are great for this), and place it into the saucepan. The seitan should be completely covered by the broth. Simmer for 40 minutes.
Carefully, remove the colander from the saucepan. Remove the cooked seitan and let cool for 15 minutes. Slice and use as desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.