Dark Meat Seitan Recipe Baked

BASIC SEITAN - WHEAT MEAT (VEGAN MEAT SUBSTITUTE)

Steps:

• 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, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

DARK MEAT SEITAN

Steps:

• Note make sure your port is Vegetarian or Vegan.
• In bowl mix the first 7 ingredients to paste. Add the next 6 stir to blend and set aside. It should still be a paste after mixing in the onion powder.
• In large nonreactive pot combine wine, stock and water. Boil. Ladle about 1 cup of the hot liquid into paste. Stir until well incorporated. Now put it into the pot and bring back to boil.
• Place wrapped [or not] seitan in pot. Reduce to simmer and cook for 1 hour partially covered.
• Using tongs turn so all sides are exposed to broth. Cook for an hour to an hour and half.
• The longer you cook the firmer it will be. After 1 1/2 hours of cooking remove from pot and start checking firmness and taste. When you reach your desired taste, stop cooking.
• IF the liquid evaporates and more than 1/2 of the seitan is exposed add about 1 to 2 cups stock.
• It will be firm after this but continue to firm up overnight.
• Cool, remove wrap if using, slice into rounds 1/2 inch or any shape desired. Cook with recipe of your choice.
• Store this in refrigerator, completely immesed in brasing liquid and well sealed for up to 3 days.

SEITAN

Steps:

• Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
• Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
• Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.