Dark Meat Seitan Recipe Best

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HOW TO MAKE SEITAN (BEEF FLAVOR)



How to Make Seitan (Beef Flavor) image

I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast and decided to try it. It is simmering in the pot at the moment, so I don't know how it tastes, but I'll bet it's better then store bought.

Provided by Chef Joey Z.

Categories     Vegan

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 11

2 cups vital wheat gluten (Bob's Red Mill)
2 tablespoons spelt flour
1/4 cup nutritional yeast
1 1/2 cups cold water
1/2 cup tamari, soy sauce (I used Bragg's Amino Acids)
1 tablespoon ketchup (or tomato paste)
1 tablespoon oil (I used olive)
2 finely chopped garlic cloves
1 teaspoon lemon zest
12 cups cold water
1/2 cup tamari (I used Bragg's) or 1/2 cup soy sauce (I used Bragg's)

Steps:

  • Combine the dry ingredients in the bowl of a stand mixer. I used my Kitchen Aid and it worked perfectly.
  • Using the paddle attachment on the mixer slowly combine the dry ingredients.
  • In a smaller bowl combine the wet ingredients and mix well with a whisk.
  • Stop the stand mixer and add the wet ingredients to the dry all at once and slowly incorporate the wet into the dry.
  • I added about 4 more tablespoons of spelt flour to the mix as I thought it was too wet. Mix for 5 minutes.
  • After 5 minutes turn the dough out onto a cutting board and form it into a loaf shape and let it sit until broth comes to a boil. Turn the heat down to low at this point.
  • Cut the loaf into 6 equal pieces and lower each one gently into the simmering broth and let it simmer covered for about 1 hour. Remember DO NOT LET THIS BOIL! It will create holes in your Seitan.
  • The Seitan will be spongy and holes will make it even more so. You want to avoid that.
  • After the hour is up remove the Seitan from the pot and place on a dish to cool. If you have room in the fridge this would be a good place to cool it down.
  • Remember, it has to be thoroughly cooled before its ready. Don't be temped to dig in until it's cold.
  • You can use this immediately, or store it in it's broth in the fridge for about 5 days. You can even put the big chunks in a zip lock bag and freeze.
  • The Seitan can be used in place of any meat product, you can even grind it in the food processor and use it for burger if you wish.
  • Another way to use this is to take a few big pieces and dip in flour, soy milk and bread crumbs and fry or bake it, then top with your favorite gravy.
  • Bon Appetit!

Nutrition Facts : Calories 45.9, Fat 1.6, SaturatedFat 0.2, Sodium 1634.1, Carbohydrate 4, Fiber 1.3, Sugar 0.8, Protein 4.9

DARK MEAT SEITAN



Dark Meat Seitan image

For recipes calling for Dark meat. Ken Chaney again. He uses this with his basic dough recipe which is here on Zaar. The flavors are going to be rich, savory and a bit of smoke.

Provided by That is Dr House to

Categories     Vegan

Time 2h

Yield 1 1/2 pounds, 4 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
2 tablespoons red miso
2 tablespoons molasses
2 tablespoons tomato paste
1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
1 tablespoon balsamic vinegar
4 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons paprika
2 teaspoons salt
1 teaspoon peppercorn
1 teaspoon onion powder
1/4 teaspoon cayenne powder
1 cup port wine or 1 cup madeira wine
5 cups vegetable stock
5 cups water
1 1/2 lbs uncooked 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.

Nutrition Facts : Calories 241, Fat 7.8, SaturatedFat 1.2, Sodium 1560.5, Carbohydrate 27.6, Fiber 4.1, Sugar 12.1, Protein 2.9

BEST HOMEMADE SEITAN



Best Homemade Seitan image

This seitan is eaten by vegans as a meat substitute. The flavoring for this goes well with pretty much any dish, but depending what you are using it for you can change the flavors up a bit by adding finely-chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt.

Provided by soapymayhem

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Seitan

Time 2h15m

Yield 6

Number Of Ingredients 11

1 ½ cups vital wheat gluten flour
¼ cup nutritional yeast
1 cup ice cold vegetable stock
½ cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon grated lemon zest
1 teaspoon salt-free seasoning blend
½ cup soy sauce
10 cups ice cold water
1 teaspoon vegetable oil

Steps:

  • Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
  • Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
  • Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
  • Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
  • If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 18 g, Fat 1.1 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 0.1 g, Sodium 2516.8 mg, Sugar 1.6 g

BASIC SEITAN - WHEAT MEAT (VEGAN MEAT SUBSTITUTE)



Basic Seitan - Wheat Meat (Vegan Meat Substitute) image

I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used.

Provided by Deborah Mackenzie

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Seitan

Time 1h30m

Yield 3

Number Of Ingredients 9

1 cup vital wheat gluten
3 tablespoons nutritional yeast
½ cup vegetable broth
¼ cup liquid amino acid (such as Bragg®)
1 tablespoon olive oil
1 ½ teaspoons minced garlic
4 cups vegetable broth
4 cups water
¼ cup tamari

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.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 27.8 g, Fat 5.6 g, Fiber 3.7 g, Protein 35.8 g, SaturatedFat 0.6 g, Sodium 2911.8 mg, Sugar 4.9 g

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