Another meat subsitute

[Guest guest]

This recipe uses seitan from the Cooking with Gluten and Seitan

cookbook.

 

Braised Seitan with Onions

 

Mix in a 2 quart bowl:

1 c. instant gluten flour(vital wheat gluten)

1 T. nutritional yeast

1 t. cumin

1/2 t. marjoram

 

Combine in a measuring cup:

3/4 c. water

1 T. tamari

 

Stir the liquid and dry ingredients together, kneading the mixture at

the end to combine thoroughly. Shape into 16 flat patties or

medallions.

 

Bring to a boil in a 4 quart sauce pan:

2 c. vegetable broth

1 T. tamari

 

Add patties and simmer 50 minutes. While the patties are simmering,

heat a large skillet and add:

2 T. olive oil

3 large onions, sliced thinly

 

Saute the onions over low heat, stirring occasionally, so they do not

burn, 30 to 40 minutes. Onions will turn a golden brown. Drain the

patties, dip lightly into flour and in a lightly oiled pan until

brown on each side. Place on platter and top with onions.

6 to 8 servings

 

Per serving: Calories 137, protein 20 gm, carb. 9 gm, fat 5 gm

 

My comments: I only cut the seitan into eight patties and simmered

them in a large non-stick skillet so they would stay flat and round.

(Don't have a 4qt pan) Used Braggs liquid aminos instead of tamari

and lately have not been frying the patties. They remind me of

chicken and even have a meat texture.

 

I love comfort foods and this served with mashed potatoes and

vegetables is wonderful. Any one like clam chowder? Seitan makes a

great mock clam.

 

Margaret