Teriyaki Seitan

Serving Size: 3-4 servings

Seitan Ingredients

• 2 cups Vital Wheat Gluten
• 3-4 tbsp garlic powder
• 3-4 tbsp onion powder
• 3-4 tbsp seasonings
• 16 oz vegetable broth

Broth Ingredients

• 3-4 cups of water
• 1 cube of Rapunzel’s Vegetable Broth
• 2 tbsp Bragg’s Liquid Aminos

Other Ingredients

• Coconut oil
• Teriyaki sauce: Soy Vey is great, but uses GMO soy beans :/…

Method

1. Mix all ingredients for the broth and begin heating on stove top.
2. Mix all dry ingredients in a large mixing bowl.
3. With dry ingredients mixed, slowly add liquid vegetable broth. Mix together with dry ingredients as you pour. Combine until the mixture achieves a dough-like consistency. If you overdo the water, add more wheat gluten until the dough becomes more dry.
4. Divide your dough into 6-8 chunks.
5. Once broth has boiled, place the chunks into the broth and reduce the heat to medium.
6. Let the seitan cook for 35-40 minutes, stirring occasionally.
7. After the seitan is cooked, remove the chunks and let them cool. They should have doubled in size.
8. Once they have cooled, cut them into bite size chunks or shred with your hands.
9. Place all chunks into a skillet.
10. Douse in coconut oil and the teriyaki sauce of your choice.
11. Serve or refrigerate for delayed gratification.