MOO-FREE SEITAN

 

MOO-FREE SEITAN

Makes 2 pounds if cooked in a slow cooker. 2 ½ pounds if cooked in the oven

Ingredients
  

For seitan:

For cooking broth:

  • 4-6 cup vegetable broth chilled
  • 1 tbsp tamari
  • 1 tbsp Vegan Ketchup (see recipe)
  • 2 large cloves garlic sliced
  • ¼ small onion sliced
  • 1 pinch black pepper generous
  • nonstick cooking spray

Instructions
 

To make the seitan:

  • In a medium-size bowl stir the wheat gluten, flour, nutritional yeast, and spices with a fork.
  • Combine the broth, tamari, ketchup and liquid smoke in a small bowl.
  • Mix the wet ingredients into the dry, using a fork.
  • Add an extra 1 or 2 tablespoons broth or gluten, if needed, to make a workable dough.
  • Knead by hand for 4 minutes, or until the dough forms a cohesive ball and you can see strands of gluten forming.
  • Form into a ball about 5 inches across.

To make the cooking broth:

  • Combine the broth, tamari, ketchup, garlic, onion, and pepper in a large bowl.

To cook in a slow cooker:

  • Place the seitan in the cooker and pour the broth over the ball.
  • Make sure it is covered completely.
  • Cook on low for 8 hours.
  • Cool in the broth.
  • Cut into four 8-ounce portions, or as desired.
  • Seitan is best after it has had a chance to cool completely.
  • Wrap tightly in plastic and store in the fridge for up to 1 week or freeze for up to 3 months.

To cook in the oven:

  • Preheat the oven to 300°F.
  • Coat a 2-quart round-covered casserole dish with spray.
  • A larger baking dish may be used, but more broth will be needed.
  • Place the seitan in the dish.
  • Cover with the broth.
  • Place on top of a baking sheet in case of drips.
  • Cover and bake for 3 hours.
  • Cool in the broth and package as above.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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