1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste
1 teaspoon finely grated lemon zest
10 cups water or vegetable broth
1/2 cup soy sauce
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.
In a separate bowl, mix together remaining ingredients: water or veg broth, soy sauce, tomato paste, lemon zest.
Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.
Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Cover the pot partially and bring to a boil.
When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.
Now you've got gluten. Let it cool in the simmering broth for at least half hour. It is best if it cools completely.
What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a seal-able container covered in the simmering broth.
If your recipe calls for seitan cut your peices up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally.