Prep1 hr 30 mins
This fresh seitan recipe from the Candle Cafe is the best I've ever had, but unfortunately it does take about 6 hours to make. A lot of that time is simmering or marinating time, but you need to start making this early and be aware that it can take a good half hour to knead the starch out of the dough. If will look like a lot when you first form the dough, but by the time you're done washing out the starch, it will have shrunk a lot! It will puff back up a bit during the simmering, though. These end up with a really good flavor and are kind of reminiscent of a beef roast/steaks. These go well with the wild mushroom gravy that the cafe serves them with, so I included that recipe with the seitan one here. The ingredients following the hot sauce are for the gravy. You can also use leftover marinade for portobello burgers to grill in the summertime.
- 4 cups whole wheat bread flour
- 4 cups unbleached white flour
- 6 cups vegetable broth
- 2 cups extra virgin olive oil
- 1 cup tamari soy sauce
- 1⁄2 cup Dijon mustard
- 16 garlic cloves, minced
- 1 tablespoon black pepper, freshly ground
- 2 teaspoons hot sauce
- 6 tablespoons extra virgin olive oil
- 2 cups onions, finely chopped
- 2 cups mushrooms, chopped (shiitake, oyster, chanterelle, portobello, etc)
- 1 cup brown rice flour
- 1⁄2 cup tamari soy sauce
- 1 1⁄2 teaspoons dried sage
- 1 1⁄2 teaspoons dried rosemary
- 1 1⁄2 teaspoons dried tarragon
- To make the seitan, combine the whole wheat and white flours in a large mixing bowl. Mix with enough water to form a stiff dough. Gather into a ball and knead vigorously on a floured surface for at least 13 minutes.
- Place in a bowl and cover the dough with cold water.Let stand for 30 minutes or up to overnight in the refrigerator.
- Pour off the water and cover with fresh water. Knead the dough under the water to wash out the starch and some of the bran. Pour off the milky white water and cover with fresh water. Keep washing and rinsing while kneading the dough until the water becomes almost clear.
- Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of broth. Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours. Remove from the heat and set aside to cool.
- Slice the dough into "steaks" and place in a large baking dish.
- To make the marinade, place the 2 cups of olive oil, 1 cup tamari soy sauce, dijon mustard, garlic, pepper, and hot sauce in a blender and blend until smooth. Pour over the seitan and marinate in the refrigerator for at least 2 hours.
- Prepare the steaks by grilling them on a charcoal, gas or stovetop grill over medium-high heat until golden brown (about 4 minutes per side). They may also be broiled instead of grilled.
- To make the gravy, saute the mushrooms and onions in 3 T of olive oil. In a medium saucepan, heat the remaining 3 T of olive oil and add the brown rice flour to make a roux. Stir in 2 cups of water, 1/2 c tamari soy sauce, and the herbs and mix well. Bring to a boil and simmer until gravy is thickened (about 10 minutes). Stir in the mushroom-onion mixture and cook over low temperature until heated through. If the gravy is too thick, add water 1 T at a time until desired consistency is reached. Serve over steaks.