Zoa's chicken-style okara seitan (for boiling)

Zoa's chicken-style okara seitan (for boiling)

2 1/2 cups gluten flour
1/2 cup chickpea flour
1/4 cup nutritional yeast
1 tsp salt
1 tsp onion powder
1/4 tsp garlic powder
1 1/2 cups okara, well squeezed
1/3 cup tamari
1 1/2 cups cool waterq

Stir the gluten flour, chickpea flour, nutritional yeast, salt, onion powder, and garlic powder together in a large bowl to blend. (Be careful when adding the chickpea flour that it doesn't clump; I add it through a sieve).

In a food processor (or in another bowl with a stout spoon or whisk) add the okara, tamari, the canola oil, and 1 cup of the water, and process/stir until smooth. Stir the okara mixture and the remaining water into the dry ingredients until a medium wet dough forms. Knead the dough for a minute or two so that the gluten begins to activate and it starts to push back.

Now you can slice, pull, or chop it into pieces. The pieces will expand somewhat in the cooking process, so you want them to be about 2/3 of the size of your hoped-for final product.

To boil the seitan, drop the pieces into boiling, not simmering, water, and, depending on the size of the pieces, boil them for between five and ten minutes, until the pieces have floated to the surface and are firm and uniformly pale. For small pieces like the ones shown below, this literally takes only five minutes. Remove them with a slotted spoon and drain them in a colander.

To bake the seitan, preheat your oven to 350F. Place the pieces on a baking sheet either lightly oiled or lined with a silicone mat or parchment paper. Bake them ten minutes, then turn them over and bake another five.

Serving Size: makes a lot