Seitan to the Safe


  • 2 cups wheat gluten
  • 2 cups water
  • 1 cup tamari (soy sauce)
  • 1 ginger root
  • ½ cup brown sugar
  • < li itemprop = "ingredients"> 1 head of garlic

  • 1 celery
  • 4 carrots
  • 1 onion


Put a pot half full of water to boil with all the ingredients cut and well washed, except the gluten and the two cups of water. While the broth is heating, we begin to knead the gluten with the water.

Mix the two cups of gluten with the water until you get a manageable and consistent dough. cut it into large pieces and put them in the boiling broth for 1 or 2 hours over medium heat. keep stirring.

Once the masses turn brown, turn off the heat and let stand. the seitan balls will already be made and therefore you can cook them or store them in the fridge. if you want to reuse the broth, just freeze it in Tupperware and use it again.

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