Dark Meat Seitan Recipe

Verified Recipe

Time: 120 minutes



  1. olive oil
  2. red miso
  3. molasses
  4. tomato paste
  5. braggs liquid aminos
  6. balsamic vinegar
  7. garlic cloves
  8. dried basil
  9. dried oregano
  10. paprika
  11. salt
  12. peppercorn
  13. onion powder
  14. cayenne powder
  15. port wine
  16. vegetable stock
  17. water
  18. seitan


  1. in bowl mix the first 7 ingredients to paste
  2. add the next 6 stir to blend and set aside
  3. it should still be a paste after mixing in the onion powder
  4. in large nonreactive pot combine wine , stock and water
  5. boil
  6. ladle about 1 cup of the hot liquid into paste
  7. stir until well incorporated
  8. now put it into the pot and bring back to boil
  9. place wrapped [or not] seitan in pot
  10. reduce to simmer and cook for 1 hour partially covered
  11. using tongs turn so all sides are exposed to broth
  12. cook for an hour to an hour and half
  13. the longer you cook the firmer it will be
  14. after 1 1 / 2 hours of cooking remove from pot and start checking firmness and taste
  15. when you reach your desired taste , stop cooking
  16. if the liquid evaporates and more than 1 / 2 of the seitan is exposed add about 1 to 2 cups stock
  17. it will be firm after this but continue to firm up overnight
  18. cool , remove wrap if using , slice into rounds 1 / 2 inch or any shape desired
  19. cook with recipe of your choice
  20. store this in refrigerator , completely immesed in brasing liquid and well sealed for up to 3 days

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