An airy, but full-bodied seitan, bold enough to be eaten alone, or as a base to your favourite dishes. You can never have too many recipes for seitan. This one has a delicate sponginess that melts in the mouth.
The ingredients can all be measured by eye-ball estimation alone. You won’t always get the same flavour, but it’ll still end up as delicious seitan.
Be sure to mix all the dry ingredients first. And combine the wet ingredients before dumping them into the dry ones. This ensures a good consistency throughout the seitan. Once the strong water and gluten bonds form, it’s too late to change much. Go ahead and experiment. Having varied textures and flavours could add a different dimension to your dish. It’ll likely fall apart a bit more while boiling though.
Many seitan recipes call for baking soda or active yeast. I find this one is light enough without. There are plenty of air pockets giving it a spongy texture. It also expands to 2-3 times its size while cooking. Too bad it shrinks back down in size when cool.
While I generally make this as a base to another dish, I’ll start eating it the moment it comes out of the pot. The combination of spices, along with the yeast flakes, give it a rich flavour. I find that it doesn’t need a sauce. Though, I’m quite happy to eat it alongside some roasted vegetables (recipe coming soon).
Enjoy your seitan.