Jerked Seitan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup vital wheat gluten flour2 tbsp nutritional yeast2 tbsp dried thyme1 tbsp paprika1 tsp smoked paprika1/2 tsp salt1 tsp allspice1/2 tsp crushed red pepper flakes (more, to taste)1/4 tsp jalapeno pepper powder (optional)1/2 tsp cumin1/4 tsp black pepper1/2 cup cold vegetable broth (beef-style if available)1/4 cup tamari2 tbsp cold waterzest and juice of 2 limes2 tbsp ketchup2 (1g) packets stevia (or 4 tsp brown sugar)2 cloves garlic, pressed or grated1/2 tsp fresh grated ginger---Broth: 4 cups vegetable broth4 cups water1/4 cup soy sauce2 cloves garlic, minced
In a large bowl, mix together gluten, yeast, thyme, paprika, smoked paprika, salt, allspice, crushed red pepper flakes, jalapeno pepper powder, cumin and pepper.
In another bowl, whisk together broth, tamari, water, lime juice and zest, ketchup, stevia, garlic, and ginger.
Pour this mixture into the dry ingredients and beat with a wooden spoon until most of the moisture is absorbed.
Knead in the bowl until elastic, about 3-4 minutes.
Divide into 4 equal pieces with a knife, then knead and stretch into “cutlets”.
Let rest while preparing broth.
Combine all the “broth” ingredients in a large pot and bring to a boil.
Lower the heat to a simmer, then gently add the gluten cutlets and lightly cover the pot to let the steam escape.
Let simmer for 45 minutes, turning occasionally. Turn the heat off , uncover and let sit for 15 minutes.
Remove from broth and place in a strainer until it is cool enough to handle. Slice and use as desired.
Serving Size: Makes 4 (1/4 lb) servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
In another bowl, whisk together broth, tamari, water, lime juice and zest, ketchup, stevia, garlic, and ginger.
Pour this mixture into the dry ingredients and beat with a wooden spoon until most of the moisture is absorbed.
Knead in the bowl until elastic, about 3-4 minutes.
Divide into 4 equal pieces with a knife, then knead and stretch into “cutlets”.
Let rest while preparing broth.
Combine all the “broth” ingredients in a large pot and bring to a boil.
Lower the heat to a simmer, then gently add the gluten cutlets and lightly cover the pot to let the steam escape.
Let simmer for 45 minutes, turning occasionally. Turn the heat off , uncover and let sit for 15 minutes.
Remove from broth and place in a strainer until it is cool enough to handle. Slice and use as desired.
Serving Size: Makes 4 (1/4 lb) servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 152.4
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,442.6 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.8 g
- Protein: 26.1 g
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