How to Make Seitan (Vegan Meat) Dough 1 cup vital wheat gluten 3 tablespoons nutritional yeast 1/2 cup vegetable broth 1/4 cup liquid amino acid (such as Bragg®) 1 tablespoon olive oil 1 1/2 teaspoons minced garlic Broth 4 cups vegetable broth 4 cups water Directions: Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties. Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turn- ing patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving. Prep time: 15 mins Cook Time 1 hr.