Dark Meat Seitan
- Ready In:
- 2hrs
- Ingredients:
- 18
- Yields:
-
1 1/2 pounds
- Serves:
- 4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review.
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