Beefy Seitan Roast

[Guest guest]

This is an ingredient in the Vegetarian Tourtiere. The pie crusts for that

recipe are in the archives.

 

* Exported from MasterCook *

 

Beefy Seitan Roast

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 173

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***GLUTEN MIXTURE***

2 cups instant gluten powder

(vital wheat gluten)

2 tablespoons nutritional yeast flakes

1 teaspoon onion powder

1/2 teaspoon garlic granules

black pepper -- to taste

***BROTH***

1 1/2 cups cold water

OR broth from soaking Chinese dried

mushrooms

2 tablespoons ketchup

2 tablespoons soy sauce or mushroom soy sauce

2 teaspoons Marmite or other yeast extract

OR dark miso

2 teaspoons Kitchen Bouquet

***COOKING BROTH***

4 cups water or broth

from soaking dried Chinese mushrooms

1/4 cup ketchup

1/4 cup soy sauce or mushroom soy sauce

4 teaspoons Marmite or other yeast extract

OR dark miso

4 teaspoons Kitchen Bouquet

 

Serves 6 to 8

 

This is excellent hot or sliced cold for sandwiches. 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 and with or without a

salt-free grilling sauce, barbecue sauce, or marinade). Use the leftover

cooking broth to enhance sauces.

 

In a dry bowl, mix the gluten powder, nutritional yeast, onion powder,

garlic, and black pepper together. In a smaller bowl, whisk together the

first batch of cold water or mushroom broth, ketchup, soy sauce, yeast

extract, and Kitchen Bouquet.

 

Pour the broth into the gluten mixture, and mix it into a ball. Place the

ball into a roasting pan with a cover large enough to allow the ball to

double (press the ball down to flatten a bit).

 

Preheat the oven to 350 F. Prepare a cooking broth made by mixing together

the remaining ingredients. Pour over the gluten ball, and bake uncovered

for 1/2 hour. Prick the roast all over with a fork, and turn it

over. Lower heat to 300F and bake covered for 1 more hour, turning once in

a while.

 

SlowCooker Method: Cook in a slow-cooker on HIGH for 10 hours.

 

Per serving: Calories: 181, Protein: 34 gm, Fat: 1 gm, Carbohydrates: 9 gm.

 

- - - - - - - - - - - - - - - - - -