Vegan Seitan Meat Substitute

Combine wheat gluten, liquid aminos, nutritional yeast, garlic, and oil in a bowl to form a cohesive mixture. Gradually add broth until the ingredients come together, forming a ball-like consistency. Knead the mixture until it develops a rubbery texture, similar to playdough.

Divide the dough into three equal parts and shape each portion into a 1/2-inch-thick patty. This will help create uniform and visually appealing pieces.

In a separate pot, combine the remaining 4 cups of vegetable broth, water, and tamari. Bring the mixture to a rolling boil, then carefully submerge the patties into the hot liquid. Cover the pot and return it to a boil, but this time, leave the lid slightly ajar to allow steam to escape and reduce heat to a low simmer.

Simmer the patties, occasionally turning them, until they have reached a firm and solid texture, taking around 1 hour to achieve.

Once the patties have finished cooking, remove them from the heat and lift the lid to allow any remaining steam to escape. Allow the patties to cool in the broth for 15 minutes before serving them.