⅓ cup Bragg's Liquid Amino Acid (or tamari sauce, but it is saltier)
8 cups water
¼ cup tamari sauce
¼ cup Bragg's Liquid Amino Acid
½ teaspoon organic onion powder
1 4-inch piece dried kelp (kombu) (you may omit)
Instructions
In a large non-reactive bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed and garlic powder. In a measuring cup mix the 2 cups water with the Bragg's. Quickly add the liquid to the dry and working fast mix thoroughly. The gluten will develop quickly; use your hands to work it to make sure there are no patches of dry gluten. There should be extra liquid. The gluten will be rubbery. Shape the gluten into a long loaf, about 3 inches in diameter. Allow to rest while you make the broth.
In a tall stock pot combine 8 cups of water with the Bragg's, tamari, onion powder and kombu and bring to a boil.
Cut gluten log into slices no wider than ¼ inch, or in strips (you can always cut the finished patties into strips later). Individually drop pieces into boiling stock (they'll stick together otherwise). Reduce heat to low, cover and simmer for 45 minutes. Drain and either store seitan in refrigerator in some broth for no more than 5 days, or layer seitan patties flat in a plastic freezer bag laid on a cutting board or plate and freeze. When frozen gently break apart patties in the bag and keep frozen, taking out what you need. Patties can be heated quickly in a pan, sliced and stir-fried, thawed and breaded and baked or fried, or used any way you'd like.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2015/01/seitan/