Seitan

Ingredients

• 2 cups vital wheat gluten
• Hide ingredients for 1 cup cold vegetable or mushroom stock or broth, store-bought or homemade. 1 1 cup cold vegetable or mushroom stock or broth, store-bought or homemade. (opens in new tab) 1 cup cold vegetable or mushroom stock or broth, store-bought or homemade.
  • 1 tablespoon vegetable oil or butter
  • 1 large unpeeled onion, thinly sliced
  • 2 celery ribs, including leaves, chopped
  • 1 large carrot, chopped or shredded
  • (1 medium turnip or parsnip, chopped or shredded)
  • (2 cups shredded lettuce)
  • (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
  • (1 tablespoon tomato paste, or any tomato skins)
  • 4 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon white or black peppercorns
  • Cold water to cover

  Sub-recipe steps

  1. Heat in a stockpot over medium-high heat: 1 tablespoon vegetable oil or butter
  2. Add and cook, stirring, until the onions have softened, 6 to 8 minutes: 1 large unpeeled onion, thinly sliced; 2 celery ribs, including leaves, chopped; 1 large carrot, chopped or shredded; (1 medium turnip or parsnip, chopped or shredded)
  3. Add: (2 cups shredded lettuce); (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings); (1 tablespoon tomato paste, or any tomato skins); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon white or black peppercorns
  4. Add: Cold water to cover
  5. Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.
• ¼ cup soy sauce or tamari
• Hide ingredients for (Up to 2 tablespoons curry powder, chili powder, Five-Spice Powder, or mixed ground spices such as cumin, coriander, dried thyme, onion and garlic powder, etc.) 1 (Up to 2 tablespoons curry powder, chili powder, Five-Spice Powder, or mixed ground spices such as cumin, coriander, dried thyme, onion and garlic powder, etc.) (opens in new tab) (Up to 2 tablespoons curry powder, chili powder, Five-Spice Powder, or mixed ground spices such as cumin, coriander, dried thyme, onion and garlic powder, etc.)
  • 6 whole star anise
  • 1 tablespoon fennel seeds
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon whole cloves (about 20)
  • 1 cinnamon stick, preferably cassia, crushed into shards

  Sub-recipe steps

  1. Grind into a powder in a spice grinder: 6 whole star anise; 1 tablespoon fennel seeds; 1 tablespoon Sichuan peppercorns; 1 teaspoon whole cloves (about 20); 1 cinnamon stick, preferably cassia, crushed into shards
  2. Store in an airtight container.
• Hide ingredients for 4 cups vegetable or mushroom stock or broth, store-bought or homemade. 1 4 cups vegetable or mushroom stock or broth, store-bought or homemade. (opens in new tab) 4 cups vegetable or mushroom stock or broth, store-bought or homemade.
  • 1 tablespoon vegetable oil or butter
  • 1 large unpeeled onion, thinly sliced
  • 2 celery ribs, including leaves, chopped
  • 1 large carrot, chopped or shredded
  • (1 medium turnip or parsnip, chopped or shredded)
  • (2 cups shredded lettuce)
  • (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
  • (1 tablespoon tomato paste, or any tomato skins)
  • 4 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon white or black peppercorns
  • Cold water to cover

  Sub-recipe steps

  1. Heat in a stockpot over medium-high heat: 1 tablespoon vegetable oil or butter
  2. Add and cook, stirring, until the onions have softened, 6 to 8 minutes: 1 large unpeeled onion, thinly sliced; 2 celery ribs, including leaves, chopped; 1 large carrot, chopped or shredded; (1 medium turnip or parsnip, chopped or shredded)
  3. Add: (2 cups shredded lettuce); (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings); (1 tablespoon tomato paste, or any tomato skins); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon white or black peppercorns
  4. Add: Cold water to cover
  5. Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.