This seitan comes together entirely from scratch, starting with a savory blend of vital wheat gluten, nutritional yeast, garlic powder, and smoked paprika whisked into a shaggy dough that turns smooth and elastic with just a few minutes of kneading. Shaping the dough into logs before a long, gentle simmer in a well-seasoned broth is what gives this seitan its signature chew and springy bite. The low-and-slow simmer method here really matters: those lazy bubbles (never a rolling boil) coax the proteins into a dense, meaty texture that holds up beautifully whether you slice, shred, or cube it afterward. Smoky paprika and bay leaves infuse the broth so the seitan itself picks up deep, savory flavor all the way through, not just on the surface. Since every ingredient here is plant-based to begin with, this is a naturally solid choice for a vegetarian kitchen, no extra thought required. Once it's rested and sliced, it's ready to sear, stir-fry, or toss into whatever main dish you're building next.
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In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper until evenly combined.
Add the 3/4 cup vegetable broth, 2 tbsp tamari, and olive oil to the dry ingredients. Stir with a fork until a shaggy dough forms, then knead in the bowl for 2ā3 minutes until the dough is smooth, elastic, and holds together in a firm mass.
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