Dark Meat Seitan Recipes

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.

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!

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.