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Mix vital wheat gluten, nutritional yeast, smoked paprika, onion powder, veggie broth powder and cumin well. Then mix water, apple cider vinegar and soy sauce well in a separate bowl.
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Combine dry and liquid ingredients and knead into a soft dough for about a minute, then put it aside for about five minutes.
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Knead again and tear into little pieces, then steam it tightly wrapped in parchment paper. I use one sheet cut in halves. This is the way it worked best for me.
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If not wrapped, the seitan has too much room to expand and can get spongy, and if wrapped in just one sheet, the middle pieces take too long to cook and can become too chewy. Steam for 20 minutes if your steamer has a pressure cooker function or 40 minutes if not. Steaming a little longer is no problem, but if you don’t steam it long enough, you might end up with chewing gum.
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Take the seitan out, let it cool off for a moment, pull the pieces apart and roast them golden brown in a pan. I usually add a little peanut sauce to glaze them. Then put them on skewers and serve with the sauce.
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Serve with peanut sauce and garnish them with lime, peanuts and cilantro.