BRYANNA'S BASIC BEEFY SEITAN ROAST

In a dry bowl mix together:

2 c. pure gluten powder (Do-Pep; Vital Wheat Gluten)
2 T. nutritional yeast flakes OR 1 T. engevita yeast (you could omit these if you can't get them)
1 tsp. onion powder
1/2 tsp. garlic granules
pepper to taste

In a smaller bowl whisk together:

1 and 1/2 c. cold water OR broth from soaking Chinese dried mushrooms
2 T. soy sauce (or mushroom soy sauce)
2 T. ketchup
2 tsp. Marmite or other yeast extract (or 1 T. dark miso)
2 tsp. gravy browner (like Kitchen Bouquet) OR veg. worcestershire sauce

Pour the broth into the gluten mixture and mix it into a ball. Place the ball in a roasting pan with a cover large enough for the ball to double (press it down to flatten a bit).

Heat the oven to 350 degrees F. Pour over the gluten ball a Cooking Broth made by mixing together:

4 c. water or broth from soaking dried Chinese mushrooms
1/4 c. ketchup
1/4 c. soy sauce or mushroom soy sauce
4 tsp. Marmite or other yeast extract (or 2 T. dark miso)
4 tsp. gravy browner (like Kitchen Bouquet) OR vegetarian worcestershire sauce

Bake uncovered for 1/2 an hour. Prick the roast all over with a fork and turn it over. Lower heat to 300 degrees F and bake covered for 1 more hour, turning once in a while. OR cook in slow-cooker on HI for 10 hours.

For cutlets (or steaks),
divide the uncooked gluten mixture into twelve pieces and flatten them with your hands and/or a rolling pin as thin as you can (they will expand-- you can slice them more thinly after cooking, to use as "scaloppine", etc.). For stew chunks, cut into very small pieces (they will expand). Bake them in the Cooking Broth at 350EF for 30 minutes, covered, and then at 300 degrees F, covered, for 30 minutes. Cool and store in the Cooking Broth.

Slow-Cooker Method:
Cook the roast in a slow-cooker on HIGH for 10 hours, the cutlets or stew chunks for about 6 hours.

Stove-Top Method:
Bring the cooking broth to a boil in a large pot on the stove and slip the gluten in. Immediately turn the heat down and keep the broth a a low simmer (DO NOT BOIL-- this makes the seitan spongey). Simmer for about 1 hour for cutlets and chunks; 1 and 1/2-2 hours for a roast. Cool and store in the broth.

Ground Seitan:
Use seitan made by any method, in any shape. Cut into chunks and run them through a regular meat-grinder or a food processor. You can then freeze them in convenient measurement

FOR POT ROAST,
during the last hour, surround the loaf with 8 potatoes, quartered, 6 carrots, cut in 2" chunks, and 3 medium onions, peeled and cut into halves or quarters (use other root vegetables, if you prefer).

Make gravy by thinning the remaining Cooking Broth to taste with water or dry wine, and thickening it with 2 T. browned flour whisked into every 2-3 c. liquid-- whisk over high heat until it boils and thickens, then simmer on low a few minutes. Add sauteed mushrooms, if you like. (can use broth on 2 and 1/2 c. Textured Vegetable Protein)

ONE CUP OF PURE GLUTEN POWDER YEILDS 12 OZ. COOKED SEITAN, OR 3 C. GROUND OR CHOPPED SEITAN, EQUIVILANT TO 1&1/2 LBS. BEEF.
(Use low-salt grilling and barbecue sauces on this product-- as it is salty already.)

CAN’T FORGET THE GRAVY!

NOTE: If you can't get yeast extract (Marmite or Vegemite) OR dark miso, then use half again as much more soy sauce (for instance, use 3 T. soy sauce in the gluten mixture, and 6 T. in the cooking broth).

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.)

In a dry bowl mix together:

2 c. pure gluten powder (Do-Pep; Vital Wheat Gluten)
2 T. nutritional yeast flakes OR 1 T. engevita yeast (you could omit these if you can't get them)
1 tsp. onion powder
1/2 tsp. garlic granules
pepper to taste

In a smaller bowl whisk together:

1 and 1/2 c. cold water OR broth from soaking Chinese dried mushrooms
2 T. soy sauce (or mushroom soy sauce)
2 T. ketchup
2 tsp. Marmite or other yeast extract (or 1 T. dark miso)
2 tsp. gravy browner (like Kitchen Bouquet) OR veg. worcestershire sauce

Pour the broth into the gluten mixture and mix it into a ball. Place the ball in a roasting pan with a cover large enough for the ball to double (press it down to flatten a bit).

Heat the oven to 350 degrees F. Pour over the gluten ball a Cooking Broth made by mixing together:

4 c. water or broth from soaking dried Chinese mushrooms
1/4 c. ketchup
1/4 c. soy sauce or mushroom soy sauce
4 tsp. Marmite or other yeast extract (or 2 T. dark miso)
4 tsp. gravy browner (like Kitchen Bouquet) OR vegetarian worcestershire sauce

Bake uncovered for 1/2 an hour. Prick the roast all over with a fork and turn it over. Lower heat to 300 degrees F and bake covered for 1 more hour, turning once in a while. OR cook in slow-cooker on HI for 10 hours.

For cutlets (or steaks),
divide the uncooked gluten mixture into twelve pieces and flatten them with your hands and/or a rolling pin as thin as you can (they will expand-- you can slice them more thinly after cooking, to use as "scaloppine", etc.). For stew chunks, cut into very small pieces (they will expand). Bake them in the Cooking Broth at 350EF for 30 minutes, covered, and then at 300 degrees F, covered, for 30 minutes. Cool and store in the Cooking Broth.

Slow-Cooker Method:
Cook the roast in a slow-cooker on HIGH for 10 hours, the cutlets or stew chunks for about 6 hours.

Stove-Top Method:
Bring the cooking broth to a boil in a large pot on the stove and slip the gluten in. Immediately turn the heat down and keep the broth a a low simmer (DO NOT BOIL-- this makes the seitan spongey). Simmer for about 1 hour for cutlets and chunks; 1 and 1/2-2 hours for a roast. Cool and store in the broth.

Ground Seitan:
Use seitan made by any method, in any shape. Cut into chunks and run them through a regular meat-grinder or a food processor. You can then freeze them in convenient measurement

FOR POT ROAST,
during the last hour, surround the loaf with 8 potatoes, quartered, 6 carrots, cut in 2" chunks, and 3 medium onions, peeled and cut into halves or quarters (use other root vegetables, if you prefer).

Make gravy by thinning the remaining Cooking Broth to taste with water or dry wine, and thickening it with 2 T. browned flour whisked into every 2-3 c. liquid-- whisk over high heat until it boils and thickens, then simmer on low a few minutes. Add sauteed mushrooms, if you like. (can use broth on 2 and 1/2 c. Textured Vegetable Protein)

ONE CUP OF PURE GLUTEN POWDER YEILDS 12 OZ. COOKED SEITAN, OR 3 C. GROUND OR CHOPPED SEITAN, EQUIVILANT TO 1&1/2 LBS. BEEF.
(Use low-salt grilling and barbecue sauces on this product-- as it is salty already.)

CAN’T FORGET THE GRAVY!

Number of Servings: 1

Recipe submitted by SparkPeople user LBACKMAN.