Basic Seitan *wheat-meat!*

1 large yellow onion, quartered
1 large carrot, chopped
1 celery stalk, chopped
2 garlic cloves, crushed
¾ c soy sauce
2 bay leaves
16 c water (more if needed)
4 lbs. flour (about 9 cups)

Combine first 6 ingredients with 12 cups water. Bring to boil over high heat. Reduce heat to low and simmer while preparing seitan. (Alternate: instead of making broth this way you can just use 12 cups pre-made veggie-chicken broth or use first 6 ingredients, 6 cups water and 6 cups veggie-chicken stock) Place flour in a large bowl, add last 4 cups of water, & stir to form a firm dough, adding more water if too dry. Knead dough on a floured work surface until smooth and elastic about 10 mins. Place dough in a bowl and add warm water to cover completely. Let sit for 20 mins. Place bowl in sink and knead until water turns white (it’s the starch leaving the flour and going to hell). Drain the milky water, cover with fresh water and knead again until the water turns white. Repeat the process until the water is almost clear. The contents of the bowl may be quite loose and messy, but eventually you’ll have a smooth ball of raw seitan. Divide seitan into smaller pieces and add to the simmering stock. Simmer uncovered for 1 hour, keeping the seitan submerged. Do not boil! When seitan is cooked remove from pot and cool on baking sheet.

To store seitan, place in its own stock in a tightly sealed container in the fridge. It will keep about a week. You can also freeze it alone or in its stock and it will stay good for several weeks. Use seitan in anything calling for meat (It makes amazing chicken nuggets, just cut into bite size shapes, dip in flour, dip in soymilk, then dip in seasoned breadcrumbs and fry till golden brown). Use the stock in anything calling for veggie stock or chicken stock.