Servings: 2lbs of seitan

Wet: subheading: Wet:
1 Cup of kidney, pinto, black, or garbanzo beans (about 7-8oz) 1 Cup of kidney, pinto, black, or garbanzo beans (about 7-8oz)
2 Tbs Ketchup 2 Tbs Ketchup
2 Tbs Tomato paste 2 Tbs Tomato paste
1/2 Cup Pickle Juice ½ Cup Pickle Juice
2 Tbs Apple Cider Vinegar 2 Tbs Apple Cider Vinegar
2 Tbl Soy sauce 2 Tbl Soy sauce
2 Tbls Neutral Oil 2 Tbls Neutral Oil
1/2 tsp Liquid Smoke ½ tsp Liquid Smoke
1/4-1/3 Cup Water (start with less) ¼ to ⅓ Cup Water (start with less)
 
Dry: subheading: Dry:
240g of Vital Wheat Gluten (2 cups) 240g of Vital Wheat Gluten (2 cups)
4 Tbl Nooch 4 Tbl Nooch
1Tbl Garlic Powder 1Tbl Garlic Powder
1 Tbl Onion Powder 1 Tbl Onion Powder
1 Tbl Paprika 1 Tbl Paprika
3/4 tsp Salt ¾ tsp Salt

Place all your wet ingredients EXCEPT THE WATER in to a blender and process until smooth.
Place all your dry ingredients in to a large mixing bowl and stir to combine. Using a rubber spatula to help scrape everything out, pour your blender ingredients in to the dry. Pour the reserved water in to the blender jar and swirl around to pick up anything left behind. Pour in to bowl. Using your spatula begin to mix the wet and dry ingredients together until a dough ball has formed. If it's too dry, add more water. If it's too wet, add more gluten. You should have a nice solid ball with no dry spots and ideally no excess liquid in the bowl.
Knead the ball in the bowl with your hands for about 5 minutes.
To pressure cook (preferred): subheading: To pressure cook (preferred):
Wrap the dough ball in a large sheet of aluminum foil by rolling it in to a cylinder and twisting the ends to seal. Repeat with a second sheet of foil. Make sure it's compact enough to fit in your pressure cooker. Place your trivet in the pressure cooker and pour in just enough water that it just comes up to the trivet. Place your sietan cylinder on the trivet. Seal shut and pressure cook for 90 minutes and then let sit for another 30 minutes until the pressure releases on its own. Remove and allow to cool for several hours. Refrigerate overnight for best results. Slice, pan fry, sprinkle with extra salt, and serve.
To bake: subheading: To bake:
Preheat oven to 350 degrees. Wrap the dough ball in a large sheet of aluminum foil by rolling it in to a cylinder and twisting the ends to seal. Repeat with a second sheet of foil. Place on a baking sheet and bake in the oven for 2 hours. Remove and allow to cool for several hours. Refrigerate overnight for best results. Slice, pan fry, sprinkle with extra salt, and serve.