Vegetarian, Vegan and Animal Rights

Last edited Sun Nov 23, 2014, 12:53 PM - Edit history (1)

The flavoring process is most important. Gluten is dense, and doesn't readily absorb flavors.

Flavoring broth should be much more intense than soup stock. Think of it like dyeing fabric. To get intense color, use a stronger dyebath. To get more intense flavor, use a stronger flavoring broth.

For the quickest Seitan, either bake like bread or deep fry as a first step. This adds airiness, and allows the gluten to really pick up the quality of whatever flavoring broth you'll be using.

For the best flavor and chewiest texture, use the crockpot method, set the temp to low (high temp cooks the gluten before it has a chance to flavor up), and cook for a day and a night. Be sure to watch your liquid levels!

Here's some good veggie broths:

NOTE: Nutritional Yeast Flakes are called for in a few of my broths. Yeast Flakes are NOT bread yeast, they are NOT Brewers Yeast. Don't listen to anyone who says it's the same. they're wrong. Yeast flakes can be found at many health food stores, or online. I usually pay about $7-8 per pound locally when I buy it from a bulk bin, but see big markups online. Shop wisely.

Mock Chicken Flavoring Broth:

4 Cups Water
1 Cup Soy Sauce or Braggs Liquid Aminos
1 Cup Nutritional Yeast Flakes
1 tablespoon Poultry seasoning
2 tsp each black pepper and onion powder

Mock Turkey/Duck Flavoring Broth:

Use the Chicken Flavor as a base
Add a tablespoon Kitchen Bouquet
Add 1/3 cup brown sugar (or experiment with small amounts of molasses or pancake syrup)

Mock Ham Flavoring Broth:

Use the Chicken Flavoring Broth as a base
Add 1/3 cup brown sugar (or experiment with small amounts of molasses or pancake syrup)
Add 2 tsp each: cumin powder, garlic powder, mustard powder
Add 1 tsp each: cayenne and nutmeg
Add a tablespoon of Liquid Smoke

Mock Beef Flavoring Broth:

NOTE: This is the hardest to get right. You will really have to experiment with ingredients. Also it helps to start with a raw gluten made by using the 1/2 water to 1/2 soy sauce recipe from my first post. Tomato powder and mushroom powder are specialty ingredients. I'm lucky enough to have a store in my town that sells both, but you can also find them online for a premium.

4 Cups Water
2 Cups Soy Sauce or Braggs Liquid Aminos
2 tsp each black pepper and onion powder
1 tablespoon tomato powder
2 tablespoons mushroom powder (turn dried mushrooms to powder in a coffee/spice grinder)