Simmered Seitan in Umami Broth

Vital wheat gluten seitan, seasoned directly in the dough, and then simmered in broth to layer flavour twice - built for maximum savoury depth at minimal sodium.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, whisk together vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, ground cumin, black pepper, dried thyme, and mushroom powder until evenly combined.

Step 2

In a separate bowl or jug, whisk water, low sodium soy sauce or tamari, tomato paste, tahini, and liquid smoke, until the tomato paste and tahini are fully dissolved.

Step 3

Pour the wet mixture into the dry mixture. Stir with a fork until just combined, then knead by hand directly in the bowl for 3-4 minutes - the dough will become elastic and rubbery quickly. Overkneading develops more chew, so keep going if a firmer texture is wanted.

Step 4

Let the dough rest, covered, to allow the gluten strands to relax slightly before shaping - about 10 minutes.

Step 5

Divide the dough into portions or a solid loaf, depending on preference. Shape firmly - the tighter the shape, the denser the final texture.

Step 6

In a large pot, combine 2 liters vegetable broth, sliced ginger, 1 star anise, and the smashed garlic cloves. Bring to a gentle simmer - never a rolling boil, which can make seitan spongy and cause it to break apart.

Step 7

Gently lower the shaped seitan into the simmering broth. Partially cover and simmer on low, turning occasionally, until firm and no longer raw in the centre. Usually, about 90 minutes.

Step 8

Turn off the heat and let the seitan cool in the broth for at least 30 minutes before removing - this lets it firm up and absorb more flavour.

Step 9

Remover from broth. Slice and pan-sear in a dry or lightly oiled pan for a brown crust, or refrigerate whole in the leftover broth (for up to 5 days) for use in future dishes.