1 cup vital wheat gluten, 3 tablespoons nutritional yeast ½ cup vegetable broth, ¼ cup liquid amino acid (such as Bragg®), 1 tablespoon olive oil, 1 ½ teaspoons minced garlic
Seasonings: 1 tsp Rosemary, 2 tbs Salt, 2 tbs Garlic powder, 1 tbs Black pepper, 1 tbs Onion powder, 1 tsp Ginger (Season as you would meat)
Cooking Broth: 4 cups vegetable broth, 4 cups water, ¼ cup Tamari (Use Soy Sauce if you don’t have Tamari)
Prep Time 15 Minutes
Cook Dough 1 H
Ready In 1 H 30 M
* Stir vital wheat gluten, nutritional yeast, ½ cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into ½-inch thick patties.
* Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.
After cooking dough you can fry the Seitan if you like.