Dark Meat Seitan Recipe Isa
BASIC SEITAN - WHEAT MEAT (VEGAN MEAT SUBSTITUTE)
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
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
DARK MEAT SEITAN
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
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
SEITAN ROAST RECIPE BY TASTY
Here's what you need: pinto bean, garlic, soy sauce, olive oil, vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried sage, dried rosemary, dried thyme, pepper, vegetable broth
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C).
- In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
- In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
- Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
- Once thick enough, use your hands to knead dough.
- Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
- Bake for 1 hour, flipping roast every 20 minutes.
- Remove from oven and let rest for 10 minutes before slicing.
- Serve with vegetarian gravy.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 39 grams, Sugar 2 grams
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