Dark Meat Seitan

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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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