Seitan "Steak"

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Seakitty

I mostly save asian-style recipes and comforting food. Based in the Netherlands.

subheading: Seitan - wet:

1.1 dl soy sauce

2 dl water

2 tbsp tomato puree

1 tbsp Liquid Smoke

1 fine chopped beet root

2 tbsp oil

1 tsp paprika powder

1 tsp ginger powder

1 tsp thyme

1 tsp sugar

½ tsp black peppers

⅓ tsp salt

2 dl sweetened soy milk

subheading: Seitan - Dry:

400g White beans, mashed well

500g Vital Wheat Gluten

subheading: Stock:

2.1 dl soy sauce

1 liter water

2 tbsp tomato puree

1 tbsp liquid smoke

2 tbsp oil

1 tsp paprika powder

1 tsp ginger powder

1 tsp thyme

1 tsp sugar

½ tsp black pepper

3 bay leaves

1 piece of vegetable stock

1 red onion

4 garlic cloves

subheading: Seitan - wet:

Bring everything except for milk to a boil for a couple of minutes. Then you add the milk and take off the burner.

subheading: Seitan - dry:

Then take a big bowl and add 1 package (400g-ish) of white beans and mash them good. Add 5 dl of gluten flour. Add the stock and mix it. Then you kneed it and add some more gluten flour until you have a nice firm dough. Shape it how you'd like it and let it rest for 15 minutes.

Set the stove to 160 degrees celcius.

subheading: Make stock:

Combine all ingredients in a large stock pit and bring to a boil then let simmer for 5 minutes.

Tie the seitan with cotton string to hold the shape. Pour a bit of the stock in a oven safe dish with high walls. Add the seitan and pour the rest of the stock on top of it. Put in pre-heated oven.

After 30 minutes, baste the seitan in the stock and then you keep doing that every 15 minutes until it has been in the oven for 1 hour and 45 minutes. Then you feel it to see if it is firm or needs a bit more time. Take it out and pour stock on it one last time and let it cool down for 20 minutes. Cut the string!

If you want to make it like christmas ham then add some mustard and bread crumbs and set the oven to 225 degrees and bake until it has a nice color.

You can experiment with other spices and just skip the mustard part and eat it like it is! I might leave out salt and have a bit less liquid smoke next time. But over all I am pleased with this receip! Hope it makes sense.

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