Are you all still there? and Seitan Recipe

[Guest guest]

> No posts in March? Is something wrong?

 

Well, I just used my crockpot for the first time in a while yesterday to try

this recipe of Bryanna Clark Grogan's that she posted to the VegSource New

Veggies message board - http://www.vegsource.com/talk/beginner/index.html. I

don't know what I did wrong, or maybe my crockpot isn't as warm as it used

to be (It's over 26 years old), but this was in there over 12 hours and it's

still soggy. This morning I'm going to pay it all out on a jellyroll sheet

and pop it in the oven and hope it firms up a bit.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

BRYANNA'S NEW BEEFY SEITAN

 

IDEAS: Try using the prepared roast in your favorite pot roast, sauerbraten,

etc. recipe.

 

I have revised my seitan " roast' and " cutlet " recipes to use a marvelous

method of preparation devised by Ellen of www.ellenskitchen.com because it

results in such a wonderful tender, meaty texture. I thank Ellen profusely

for this-I still prefer my own seasonings and fat-free ingredients, but this

method produces the most superior seitan I have ever had. (I'm not revising

my seitan " sausage " and " meatball " recipes, because they have a different

texture-- SEE THE UNKNEADED SEITAN RECIPE FILE, PART 2)

 

This is good hot (you can make hot " beef " sandwiches with your favorite

gravy, or " French Dip " sandwiches on hard rolls, see text below), or sliced

cold for sandwiches (Slice very thinly-- this is easier when it's cold).

 

Make the whole recipe and use the leftovers for sandwiches; or grind some in

a meat grinder or food processor for " hamburger " ; cut some of it into strips

for stir-fries and stroganoff; and/or cut thicker slices for " steaks " or

" cutlets " to pan-fry, grill or broil (with or without a breading; with or

without a salt-free grilling sauce, barbecue sauce or marinade).

 

Use the leftover cooking broth to enhance sauces, or thin it out a little

with some water for a French Dip for sandwiches! (3/4 c. cooking broth with

1/2 c. water, plus a bit of garlic granules.)

 

You can freeze the cooking broth and re-use it-maybe adding another half a

batch, if necessary, to make sure there's about 7 c. total liquid. Actually,

you can keep this and other seitan cooking broths going as " perpetual

broths " , the way the Chinese do with " red cooking " -just make sure you

freeze the leftover broth in between cooking batches of seitan. Strain off

the old seasonings before adding new.

 

KNEADING, use an automatic bread machine or a mixer with a dough hook (I

have a Bosch). You can knead by hand, too, but it's tougher than bread

dough. If you do this by hand, let then gluten mixture sit for a while to

soak up the flavors.

 

IF YOU DON'T HAVE A SLOW-COOKER, use a sturdy covered pot in a 200 degree F.

oven, or, as I do, an electric skillet at 180 degrees F (I have a ceramic

liner in mine, too).

 

**You can make this in the morning and it will be done at night (figure

about 10 hours total preparation time-most of that time you don't even need

to be around); or make before you go to bed a night and it'll be ready in

the morning.

 

DRY MIX:

2 and 1/4 c. pure gluten powder (Vital wheat gluten)

1/2 c. Minute tapioca (see notes above in BASIC RECIPE)

1/2 c. pinto or black bean flakes, OR soy flakes, OR old-fashioned oatmeal

(rolled oats), toasted if possible (other options might be dry flaked or

granulated TVP, or hominy flakes)

3 T. nutritional yeast flakes

1 and 1/2 tsp. onion powder

3/4 tsp. garlic granules

 

WET MIX:

(This is from Ellen's recipe, except for the gravy browner, which I like for

color)

2 c. cold water

1/3 c. vegetarian " oyster " sauce (**see about this product and homemade

versions below)

2 T. soy sauce

1 T. vegan gravy browner, such as Kitchen Bouquet, or vegetarian

worcestershire sauce

 

 

COOKING BROTH:

5 c. very hot water (can be part water from soaking dried mushrooms)

(water has to be hot to dissolve the Marmite or miso properly)

5 tsp. Marmite or other yeast extract OR 2 T. plus 1 tsp. dark miso

5 T. soy sauce, dark soy sauce or mushroom soy sauce

5 T. ketchup

5 tsp. vegan gravy browner, such as Kitchen Bouquet, or vegetarian

worcestershire sauce (IF YOU USE DARK OR MUSHROOM SOY SAUCE, omit this-it's

just for color)

 

 

Mix the Dry Mix ingredients in the bowl of your electric mixer with dough

hook attachment, or place them in the bread machine in the order given. Add

the Wet Mix and knead for about 10 minutes. (If your bread machine has a

dough cycle-two kneads with a long rest in between-use that cycle.

Otherwise, just run it through the kneading part and then unplug it and let

it rest in the cover container, then plug it in again for another knead,

then remove it,) Let rest for about 1 hour, covered. You can make your

Cooking Broth at this time and have it ready. Then knead it for 10 more

minutes.

 

The dough should be quite shiny and smooth. Avoid breaking it up when you

take it out of the bowl. Knead by stretching and patting or rolling into a

flat rectangle. Fold in half and repeat, doing this 6 times, and folding so

that the gluten strands are always going in the same direction. If the dough

gets stubborn and won't relax, just cover it and go away for about 20

minutes, and it'll be fine. Form the dough into a piece that will fit into

your pot, only about 1 " thick, however. Wet your hands from time to time to

make the dough easier to handle. (You can cut the roast in half, if you

like.) Oil or spray lightly and let rest while you get the pot ready.

 

**FOR " STEAKS " , roll or pat the dough into a thin rectangle. Cut into

several pieces, then flatten those pieces some more. Cut into as many pieces

as you like, as thin as you like (they should double in size and thickness).

 

Oil or spray the inside of your slow-cooker or pot. It has to have room for

the roast or cutlets to expand. Pour about 1 c. of the hot Cooking Broth in

the bottom of the pot, then place the roast in. Cover with the rest of the

broth. It should just cover the roast-if not, make a bit more broth (say,

1/4 of the recipe). (For steaks, put all the broth in the pot first, then

slide in the steaks.) Cover tightly and simmer on LOW (180 to 200 degrees F)

for 6-8 hours , turning once halfway through if you are awake. If steaks are

not covered by broth after a few hours, you may need to add more-make it

boiling hot. After a while you will know how much broth to put in with

steaks so that they stay covered.

 

Cool in the broth, then refrigerate well-wrapped. It freezes well, too. Any

leftover broth can be frozen for using again, as noted above. Steaks can be

cut into chunks or strips for stews, stir-fries, etc.

[Guest guest]

That's strange! I've never made any of her roast recipes in the

crockpot, but I do remember the one I made in the oven did take

quite awhile to cook! Perhaps your crockpot isn't heating like it

used to?

 

Cherrie

 

 

, " Sue in NJ "

<susang@a...> wrote:

> Well, I just used my crockpot for the first time in a while

yesterday to try

> this recipe of Bryanna Clark Grogan's that she posted to the

VegSource New

> Veggies message board -

http://www.vegsource.com/talk/beginner/index.html. I

> don't know what I did wrong, or maybe my crockpot isn't as warm as

it used

> to be (It's over 26 years old), but this was in there over 12

hours and it's

> still soggy. This morning I'm going to pay it all out on a

jellyroll sheet

> and pop it in the oven and hope it firms up a bit.