Dan Jacobs’ First Seitan Loaf (Plain Flour + Marmite)
Servings
1
Prep Time
15
Cook Time
60
About This Recipe
This was my very first attempt at making seitan — and I was really happy with how it came out. The dough came together well after I added a little extra water, and the gentle simmer gave me a firm, springy texture with good flavour.
For the stock, I used Marigold Bouillon, but any good vegetable stock will do.
I also had to add some extra water during cooking to make sure the dough stayed mostly covered — an important step for even texture.
Ingredients
250 g vital wheat gluten
30 g plain flour
5 g garlic powder
5 g onion powder
3 g smoked paprika (optional)
3 g salt
255 g lukewarm vegetable stock
5 g Marmite
1,500 g vegetable stock for cooking
2 garlic cloves, crushed
1 bay leaf
Optional: ½ tsp smoked paprika or ¼ tsp black pepper
Extra hot water as needed
Instructions
Combine gluten, flour, spices, and salt in a large bowl.
Whisk Marmite into the warm stock until dissolved.
Pour wet into dry and mix until a shaggy dough forms.
Knead for 2–3 minutes until firm and elastic; add a little more water if crumbly.
Shape into a ball or log and let rest for 10 minutes at room temperature.
Heat the stock with garlic and bay leaf in a large pot, bringing to a very gentle simmer.
Lower the dough gently into the broth, ensuring it’s mostly submerged.
Partly cover with a lid and simmer gently for 50–60 minutes, flipping occasionally.
Once cooked, turn off the heat and let the seitan cool in the broth for 20–30 minutes or up to 7 hours for maximum flavour.