Ingredients

• 1 tablespoon olive oil (or other oil)
• 1 large yellow or white diced onion
• 2 cloves of ground garlic
• 1/3 teaspoon salt
• 2 teaspoons sweet peppers
• 2 tablespoons tomato paste

• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1/4 cup chickpea flour (34 grams)
• 2 tablespoons yeast
• 1 and 1/2 cups of vital wheat gluten

Cooking guidelines

Heat olive oil in a medium skillet. Add the onion and salt and cook for 5-7 minutes, stirring frequently, until the onion is slightly soft.

Reduce the temperature to a moderately low temperature and add the garlic and mix. Cook for 2-3 minutes until the garlic is soft and fragrant. Add sweet peppers and other spices to the pan, mix and cook for 60 seconds until the spices are fragrant. Then put it aside.

Using a spatula, transfer the onion-garlic mixture, including the oil, to the pan and mix everything thoroughly. Add tomato paste, vegetable broth, soy sauce, if used, chickpea flour and nutritious yeast and mix until smooth.

Then add the vital wheat gluten, then mix until everything is evenly combined. After mixing, mix the mixture by hand until it is firmer and a little flexible, about 2 minutes.

Be aware that the mixture will look wetter than many other recipes for seitan, because we tend to steam it.

Prepare boiling water and a dumpling steamer. Make sure that the water evaporates, gradually top it up warm. We shape the dough into the shape of a dumpling according to your fit in the steamer.

Once the water is boiling, we steam the wrapped gluten-free dough for 1 hour and carefully flip it in half (using tongs).

Allow the cooked seitan to cool to room temperature, then unpack it and place in an airtight container in the refrigerator for at least 8 hours. The homemade seitan in its overall form will last in the refrigerator for up to a week.