Ingredients

• 1 large onion, roughly chopped
• ¼ cup olive oil
• 1 cup white beans
• 2 cups chicken broth
• ¼ cup vegan bouillon powder
• ¼ cup nutritional yeast
• 1 Tbsp sage
• 2 tsp thyme
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground pepper
• 1 tsp sea salt
• 2 Tbsp soy sauce
• 3 cups vital wheat gluten
• ½ cup chickpea flour

Instructions

• Before mixing your ingredients, get the steamer ready and bring water to a full boil.
• In a saucepan, heat the olive oil. Add the chopped onion and cook until the onions are translucent and just turning brown.
• Add everything but the gluten and chickpea flour to a blender and process until smooth.
• In the big Bosch bowl, mix the wheat gluten and chickpea flour.
• Add the liquid ingredients to the flours and mix to make a dough.
• Knead for 4 minutes on #2.
• Tear off a large sheet of parchment paper. Shape the dough into one large log and wrap like a tootsie roll. Try to make it as thick as possible. Wrap this log in aluminum foil.
• Steam for 60 minutes.
• Preheat oven to 350 degrees. Place the wrapped log on a baking sheet and bake for 30 – 45 minutes. The seitan will swell and press against the foil.
• Cool and slice as needed.
• (Hint: If you want a firmer seitan, use more wheat gluten flour. If you want a more tender seitan, use more chickpea flour. This recipe has been adapted with more gluten for a hearty meat feel.)