Dark Meat Seitan Recipes

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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

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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