HOW TO MAKE SEITAN (BEEF FLAVOR)
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
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
INSTANT POT® MEATLOAF
Quick, easy, and delicious meatloaf made in the Instant Pot®. Made a little sweet with apple.
Provided by Cybergy
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended.
- Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan.
- Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and place the steam rack inside with the handles up. Place the meatloaf on top of the rack. Close and lock the lid; seal the vent. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Release cooker pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes.
- Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 18.5 g, Cholesterol 71 mg, Fat 14.6 g, Fiber 1.3 g, Protein 21.5 g, SaturatedFat 5.6 g, Sodium 466.3 mg, Sugar 7.9 g
INSTANT POT® SEITAN LOAF
Basic seitan "wheat meat" recipe for the Instant Pot®.
Provided by Nilla
Categories Vegetarian Main Dishes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk wheat gluten, bean flour, nutritional yeast, thyme, oregano, and salt together in a medium bowl.
- Whisk 1 cup broth, tamari, liquid smoke, and sesame oil together in a small bowl. Add to dry ingredients and stir until well combined. A dough will start to form.
- Knead for 5 minutes, then form into a log shape about 2 inches in diameter and 8 inches long. Wrap with cheesecloth.
- Place in a multi-functional pressure cooker (such as Instant Pot®) with remaining broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove seitan and let cool slightly before slicing and serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 27.8 g, Fat 4.2 g, Fiber 2.6 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1024.8 mg, Sugar 1.9 g
SEITAN LOG
A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.
Provided by VegSocialWorker
Categories Vegan
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°.
- In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
- Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
- Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes.
- When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
- Slice to use as desired.
INSTANT POT MEAT LOAF
I used to make this pressure-cooker meat loaf a lot when my kids were growing up and I was working. It's easy to make and a family favorite. Several loaves can be made ahead and frozen for busy weeks. Thaw a loaf in the refrigerator overnight and then it's ready to cook. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Add beef and pork; mix lightly but thoroughly. On a 12x8 piece of foil, shape into a 8x5-in. loaf. Bring foil up around sides of loaf, but do not cover top of loaf. , Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place foil-wrapped loaf on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in meat loaf should read at least 160°. Remove meat loaf from pressure cooker and top with barbecue sauce. Let stand 10 minutes before removing from foil and slicing.
Nutrition Facts : Calories 315 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 678mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
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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- To make this seitan, first blend your beans up until they're a paste and the skins are mostly broken down. You can do this in a blender or a food processor. Add the spices and soy sauce at the same time so all the flavor will be well distributed.
- Next, add your vital wheat gluten and vegetable broth (or water). Blend or process until well combined.
- Now transfer the dough to a bowl and combine it with your hands. It should be moist, but not sticky. The dough should stick to itself, not your fingers. Knead the dough for just about 10-15 seconds (overkneading can cause it to turn out rubbery) and form a log.
- Instant Pot Cooking Instructions: Add a cup of water to the base of your Pressure Cooker and insert the steaming basket. Add the seitan log to the steaming basket, close the lid, set the pressure valve to "sealing" and cook on high pressure for 45 minutes. When the timer goes off, turn off your Instant Pot and let the pressure release naturally for 10 minutes, then carefully quick release the rest (there won't be much left anyway)--I like to use a wooden spoon to release the pressure so my hands aren't anywhere near the escaping hot steam.
INSTANT POT SEITAN (STOVETOP INSTRUCTIONS INCLUDED)
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4.8/5 (19)Total Time 1 hrCategory Main Course, Side DishCalories 153 per serving
- In a large mixing bowl, add in the vital wheat gluten, whole wheat flour, nutritional yeast, onion powder and garlic powder. Stir until well mixed.
- Add in the soy sauce together with 1 cup of water. Mix until well combined. The dough should be moist but not sticky. Add more flour or water, if needed.
- From here, you can choose to knead the dough for 15-30 seconds for a more tender seitan, and up to 1 minute if you prefer it to be tougher.
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