Chinese Style “Beefy” Seitan

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Chinese Style “Beefy” Seitan (Byranna Clark Grogan)

 

Broth:

1 cup cold water

2 tbsp dark or mushroom soy sauce

2 tbsp ketchup

2 tsp Marmite, yeast extract or dark miso, mixed with

1/2 cup hot water until dissolved

1/4 tsp garlic granules

1/4 tsp onion powder

2 tsp Kitchen Bouquet or other gravy browner

 

1 1/4 cups pure gluten powder (vital wheat gluten)

 

Additional Ingredients:

1 tbsp light soy sauce

1 tbsp dry sherry

1 tbsp roasted sesame oil

 

Mix the broth ingredients together. In a small bowl,

mix the gluten powder with 1 cup of the broth. Stir

until a dough forms. Knead the dough a bit to

thoroughly mix. Roll the dough into a log and cut it

into 48 more or less equal-size slices or chunks.

 

Mix the remaining broth with 1/2 cup water and

additional spy sauce and sherry in a medium saucepan.

Bring to a boil. Drop in 12 pieces of gluten. Boil for

4 minutes, then remove them with a slotted spoon and

place in a bowl. Add another 1/2 cup water to the

broth and bring to a boil again, then drop 12 more

pieces of gluten in and boil for 4 minutes. Repeat

this 2 more times until all the gluten is cooked. You

may have to add more than 1/2 cup water the last time.

Just make sure the gluten pieces are more or less

covered with the liquid while they cook.

 

When all the gluten is cooked, heat the sesame oil in

a large heavy skillet and add the gluten pieces along

with the remaining broth. Cover and cook over

medium-low heat for about 20 minutes until all the

broth is absorbed and the gluten is firm. Stir

frequently as it cooks.

 

Place the gluten in a covered container and

refrigerate or freeze.

 

 

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