This easy homemade seitan is a versatile, high-protein, vegan meat alternative that can be used in pretty much any recipe that calls for meat. The possibilities are endless. Chop it up for soups and stews, slice it and use as a deli meat substitute, or add to a salad or stir fry for a protein boost. It absorbs marinades really well and also tastes great on it's own. The best part? You can make this ahead of time and freeze it or store in the fridge until you're ready to use it.

If you're looking for a homemade vegan meat alternative that is quick and easy, look no further.

Ingredients:

• 1 package firm or extra firm tofu

• 3 tbsp nutritional yeast

• 2 tbsp water

• 1 tbsp white miso paste

• 2 tsp onion powder

• 2 tsp vegan chicken broth base

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp dried thyme

• 1/4 tsp ground sage

• 1 1/2 cups vital wheat gluten

Directions:

1. The hardest part of this recipe is just making sure you have all the ingredients! Once that's done, dump everything—except for the vital wheat gluten—into a food processor with the s-blade attachment inserted.

2. Blend until smooth. It will happen quickly!

3. Scrape down the sides and add the vital wheat gluten. Then blend again until a ball of dough starts to form. Again, this happens fast.

4. Remove the dough from the food processor and pat it into a ball. It really doesn't need to be perfect, trust me.

5. Wrap your dough ball in aluminum foil. Steam in a pot with a steaming basket for one hour, or until the internal temperature reaches 160° F.

6. And that's it! Store in the fridge for up to 3 days, or freeze in plastic wrap and it will last much longer—several months at least. Enjoy!