Homemade Beefy Seitan [Vegan]

INGREDIENTS

FOR THE SEITAN:

• 8 ounces Cremini mushrooms
• 1/4 cup soy sauce
• 1/4 cup red wine
• 2 cloves garlic
• 1 rounded teaspoon vegan beef bouillon paste or 1 vegan beef bouillon cube
• 1 1/4 cups vegetable broth
• 2 1/2 cups vital wheat gluten

FOR THE BROTH:

• 8 cups water
• 2 rounded teaspoons vegan beef bouillon paste or 2 vegan beef bouillon cubes

PREPARATION

1. Preheat the oven to 350°F. Line an 18×12-inch baking sheet with parchment paper and set aside.
2. Combine the mushrooms, soy sauce, red wine, garlic, and bouillon paste in a food processor. Process until liquefied, about 2 minutes. Transfer the mixture to a large mixing bowl. Whisk the vegetable broth into the mushroom mixture. Using your hands, stir in the wheat gluten. Keep mixing with your hands to make a soft dough, about 5 minutes. If the dough seems too wet, add another 2 tablespoons of wheat gluten.
3. Divide the dough in half and shape into two loaves. Place on the prepared baking sheet and bake for 30 minutes. While the dough is baking, prepare the simmering broth. In a large pot, combine the water and bouillon paste. Bring to a boil over high heat, then reduce to a low simmer.
4. When the seitan is done baking, add it to the broth and cover with the lid slightly ajar. Keep the broth at just below a simmer and do not allow it come to a boil or your seitan will get spongy. Simmer for 1 hour. After 1 hour, turn off the heat and allow the seitan to cool for a few hours in the broth. When cool enough to handle, remove the seitan and cool completely. Store unused seitan in a covered container with some of the broth in the refrigerator for up to two weeks.