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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 125.2
  • Total Fat: 4.2 g
  • Cholesterol: 1.4 mg
  • Sodium: 473.3 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 17.2 g

View full nutritional breakdown of Vegan Beef Substitute calories by ingredient
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Vegan Beef Substitute

Submitted by: TREEHUGGER73
Vegan Beef Substitute

Introduction

This is a wonderfully high protein alternative for vegans and vegetarians. It is very versatile as it can be cooked in casseroles and curries or cut into cutlets and BBQ'd or simply sliced thinly as a sandwich filling.
It's seriously yum!
This is a wonderfully high protein alternative for vegans and vegetarians. It is very versatile as it can be cooked in casseroles and curries or cut into cutlets and BBQ'd or simply sliced thinly as a sandwich filling.
It's seriously yum!

Number of Servings: 10

Ingredients

    Dry Ingredients
    1.5 cups wheat gluten
    1/4 cup nutritional yeast flakes
    1 tsp garlic salt
    2 tsps pepper (I used white)
    1/4 tsp cumin
    1/2 tsp oregano
    1/2 tsp rosemary

    Liquid Ingredients

    3/4 cup Bisto gravy (made really thick)
    2 Tblsp Tamarind Sauce (Tamarina)
    2 Tblsp Olive Oil
    1/2 Tblsp Soy Sauce
    1 Clove of garlic squeezed through a garlic mincer
    2 Tblsp Water

Directions

Mix dry ingredients in a bowl, really well. Mix liquid ingredients in a separate bowl then add to dry ingredients. Whisk well with a fork so as everything is incorporated and forms into a dough. Knead dough for a few mins.

Double wrap in lightly oiled tin foil. If you want to shape the dough into a sausage then do so, rolling the foil round tightly and then twisting the ends.
Bake in a pre heated oven at 200 degrees for 90 mins - turning over halfway through. Unwrap the seitan and leave to cool completely before using.



Number of Servings: 10

Recipe submitted by SparkPeople user TREEHUGGER73.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe



  • 2 of 5 people found this review helpful
    Do you have to use it all at once, or can you refrigerate it and use a bit at a time?
    Also, what is seitan? I'm kinda new to this whole veg thing.... - 12/10/08

    Reply from TREEHUGGER73 (1/27/09)
    You don't have to use it all at once - this will keep in the refrigerator for 1 week - but I bet it doesn't last that long!!
    Seitan is derived from the protein portion of wheat and is a GREAT meat substitute.
    Have a look here for more info
    http://www.heathenvegan.com


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  • 1 of 1 people found this review helpful
    Is there an alternative to Tamarind Sauce? I don't think that I have seen this here in Australia, we have Tamarind Paste is it the same? - 5/8/09

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  • could you form this into a "cutlet" and then grill on the bbq grill? - 5/2/09

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  • I'm really interested because I've tried making seitan by boiling it and it did not turn out well... - 10/5/08

    Reply from TREEHUGGER73 (1/27/09)
    I'm not a fan of boiled Seitan - though I have been experimenting a bit more so watch this space.
    :)


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  • THIS WAS FANTASTIC!! My husband loved it, he gobbled it down. I just used a packet vegetarian brown gravy mix and didn't use as much water as it called for. I roasted some vegetables and saved some of the gravy and had it for a Sunday dinner. Thanks Treehugger73! - 8/4/08

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  • Help... what can I sub for Bisto gravy? Can I make Bryanna Clark Grogan's nutritional yeast gravy and make it thick? I would think so, but you never know. I love baked seitan, so I'll make this! - 7/11/08

    Reply from TREEHUGGER73 (8/12/08)
    Suziequeue - you can sub any gravy for this recipe - just make it thick. Sorry it took me so long to reply to you - I only just noticed your query.
    :)


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