To Make Seitan
- In a large mixing bowl, add in the flour and water, and mix into a large dough. Once mixed, transfer onto the table and continue to knead for 5 to 10 mins or until dough is smooth and pliable.
- Next, return the dough to a mixing bowl and fill with water until the entire dough is covered with water. Cover and let it rest for a minimum of 2 hours.
- Once rested, pour away the soaking water and fill with fresh water. Start with the first wash. Using both hands, squeeze the dough for 2-3 mins. You will see water is very thick and milky. Then, pour away the water and fill with fresh water again. Repeat this step for at least 4-5 times using a colander to drain away water. When you’ve reached the 5th wash, your dough will turn brownish and very elastic. Water will not be as cloudy as earlier washes. Drain or squeeze away as much water from the dough and let it rest for 20 mins in the colander covered with plastic wrap.
- Remove dough from bowl and lay it flat and stretch out on the table. With the dough running vertically, start ¼ of the way down and make 2 cuts through (this will give you 3 strands). Then, start pleating and pinch the ends to seal.
- One pleated, pull the ends away from each other to stretch out the dough then tie it into a knot. Knot it one more time and then push the ends in to hide them between the folds.
- In a small pot, heat up the vegetable stock or any preferred stock. Add some dark soy sauce in for a darker seitan or any flavouring to enhance the taste. Slide the knotted dough into the stock and let it simmer for 1 hour on low heat. Make sure it does not come to a boil as this will cause the seitan to have air bubbles.
- Switch off the fire and leave the seitan to rest until the stock has cooled down. Transfer the seitan and stock into a container and chill it in the refrigerator overnight.
- Once refrigerated, your seitan is ready to slice and serve.