1 1/2 cup vital wheat gluten
2 tbs nutritional yeast
1 tbs sage
1 tbs garlic powder
1/2 tsp salt
1 tbs dulse flakes (it's a seaweed, optional. I think the salty, ocean-y flavor adds itself well to the seitan)
1 tbs olive oil
approx 1/2 cup water.
Put all ingredients in a bowl.
Stir until it all comes together.
Knead 15 minutes or so.
It will be juicy at first but all the liquid will be absorbed.
Let the ball of dough rest while you make a broth.
Broth for steaming Seitan Nuggets
4 cups vegetable broth or water
1/4 cup soy sauce
1 rough chopped onion
1/2 beet root, chopped (optional. I just had one that needed to be used. It added a great color!)
Bring this to a boil while you cut the seitan into small pieces.
Method 1. Cut the ball in half, then in half, then in half until you have approx 24 or so balls about 2 tbs each or about the size of your thumb.
Method 2. Do it however you like, in whatever shape and size you like. I wouldn't make them much bigger than the palm of my hand but you might be braver than I.
Make them smaller than you want the finished product, they will swell when you cook them.
Put the gluten hunks in the boiling broth about ten at a time, don't over crowd them.
They will sink at first then puff up and float. Let them cook in the broth for about 30 minutes.
Remove seitan nuggets from the boiling broth and add more water to the broth. If you think it needs it, you might add a tbs or so of soy sauce to the broth for flavor. Salty stuff.
Bring broth back to a boil and add more seitan chunks. Repeat until done.
Save the amazingly tasty broth for another recipe.
Put the hot, cooked nuggets on a slanted board to drain until cool.
I press them between two clean towels to remove more liquid. I think they keep longer if they are dry.
Now you have nuggets.
Store covered in the fridge for about a week.
I'm going to serve mine with steamed veges and rice tonight. I think I might BBQ some this weekend.
What are you going to do with your nuggets?
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