Seitan with Italian broth
For 4 peoples:
For the seitan dough
- 150 gr of gluten from El Granero integral
- 1 glove of garlic
- 2 teaspoon of fresh parsley
- 3 teaspoon of dry oregano
- 1 big spoon of soya sauce
- 1 big spoon of balsamic sauce
- 200 ml of mineral water
- 20 gr of nutritional yeast from El Granero integral
- 2 teaspoons of baking powder
- salt & pepper
For the broth:
- 1 onion
- 1 leek
- 1 litre and half of water
- 50 ml of soya sauce
- 1 tablespoon of dry oregano
- 1 tablespoon of fresh or dry parsley
- 5 sun-dried tomatoes
- 50 ml of olive oil
I always start with the seitan dough. First mix the gluten, the yeast and the baking powder together. Meanwhile chop the garlic and the parsley.
Grab another bowl and put the soya and balsamic sauce, the oregano and the parsley, mix these well and later add the garlic and the parsley as well. After this combine the wet and dry ingredients and create a big ball with your hands. You can easily add more water, if its needed.
For the broth, start to warm the olive oil in a big sauce pan. After that put the onion. When the onion is brownish, add the leek and cook for 5 minutes. Later you can add the water, soya sauce, parsley, oregano, and the sun-dried tomatoes (cut the tometoes into really small pieces). When its boiled, you can put the already made seitan. Remember, its going to be really big, so lower the cooking temperature. After 30 minutes flip the seitan over and cook the other side as well for another 30 minutes.
If you have time, rest the seitan with the broth for one night in the fridge, so it can take more flavor. I usually make thai soup from the broth with some shiitake mushrooms and rice pasta. It’s super delicious and easy-to-make. With the seitan you can also create small balls, you can find the recipe on the blog.
Collaboration with El Granero integral