Posted in Vegan Recipes

Beefy (English) Seitan

Beefy (English) Seitan Posted on April 19, 2012Leave a comment
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

First of all I will make it clear that this recipe is an adaptation of the QUITE wonderful PPK basic seitan. I wanted something a bit beefier though, for fajitas, stir fries and so on. I altered the recipe and added one or two rather English ingredients….

Ingredients:

  • 1 cup vital wheat gluten (no excuse UK folks, get it ordered!)
  • 3 tbsp nutritional yeast
  • 1/2 cup cold veg broth (veg stock, 1 tbsp marmite, 1/2 tsp onion bisto)
  • 1/2 cup soy sauce
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1/2 small onion
  • 2 chestnut/shiitake mushrooms
  • 3 garlic cloves
  • 1/2 tsp rosemary
  • black pepper

Firstly, chop the onion, mushrooms, garlic and seasonings in a food processor until very fine; you really want a mush at this stage, but lumps are no bad thing.

Mix the wheat gluten and nutritional yeast in a bowl. Mix the liquids together separately, then add to the dry along with the onion/mushroom mix.

Mix together with a spoon, then knead for 2 to 3 minutes until the dough is nice and elastic. Cut it into 3 pieces with a knife, squash it into ‘steaks’, wrap each piece in tinfoil then steam all 3 for 40 minutes.

(A word of warning: make your vegetable broth an hour or so before you make the seitan; let it sit in the fridge if you can!)

You can freeze the seitan once it’s cooled. Fry it, bake it, grill it, BBQ it……go wild!


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