Savory and protein-rich seitan strips served with a tangy mustard dip. Perfect as a snack, appetizer, or meatless main dish.

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In a large bowl, mix vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika.
In a separate bowl, whisk together water, soy sauce, olive oil, and liquid smoke.
Pour the wet ingredients into the dry and mix until a dough forms. Knead for about 2-3 minutes.
Shape the dough into a flat log and cut into strips.
Bring vegetable broth to a simmer in a large pot and add the seitan strips. Simmer for 30 minutes, then drain.
While seitan is simmering, make the mustard dip by combining mustard, vegan mayo or plant-based yogurt, maple syrup, lemon juice, salt, and pepper. Mix until smooth.
Optional: Lightly pan-fry or bake the seitan strips for a crispier texture.
Serve warm with mustard dip on the side.

Seitan strips can be stored in the fridge for up to 5 days or frozen for longer storage.
Adjust mustard dip ingredients to taste—add more syrup for sweetness or more lemon juice for tang.
Great for sandwiches or wraps as well.