Dark Meat Seitan

Name: Dark Meat Seitan
Ingredients: 2 tablespoons olive oil; 2 tablespoons red miso; 2 tablespoons molasses; 2 tablespoons tomato paste; 1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce; 1 tablespoon balsamic vinegar; 4 garlic cloves, minced; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 teaspoons paprika; 2 teaspoons salt; 1 teaspoon peppercorn; 1 teaspoon onion powder; 1/4 teaspoon cayenne powder; 1 cup port wine or 1 cup madeira wine; 5 cups vegetable stock; 5 cups water; 1 1/2 lbs uncooked seitan

18 ingredients

10 steps

Ingredients

2 tablespoons olive oil
2 tablespoons red miso
2 tablespoons molasses
2 tablespoons tomato paste
1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
1 tablespoon balsamic vinegar
4 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons paprika
2 teaspoons salt
1 teaspoon peppercorn
1 teaspoon onion powder
1/4 teaspoon cayenne powder
1 cup port wine or 1 cup madeira wine
5 cups vegetable stock
5 cups water
1 1/2 lbs uncooked seitan

Directions

1

Note make sure your port is Vegetarian or Vegan.
2

In bowl mix the first 7 ingredients to paste. Add the next 6 stir to blend and set aside. It should still be a paste after mixing in the onion powder.
3

In large nonreactive pot combine wine, stock and water. Boil. Ladle about 1 cup of the hot liquid into paste. Stir until well incorporated. Now put it into the pot and bring back to boil.
4

Place wrapped [or not] seitan in pot. Reduce to simmer and cook for 1 hour partially covered.
5

Using tongs turn so all sides are exposed to broth. Cook for an hour to an hour and half.
6

The longer you cook the firmer it will be. After 1 1/2 hours of cooking remove from pot and start checking firmness and taste. When you reach your desired taste, stop cooking.
7

IF the liquid evaporates and more than 1/2 of the seitan is exposed add about 1 to 2 cups stock.
8

It will be firm after this but continue to firm up overnight.
9

Cool, remove wrap if using, slice into rounds 1/2 inch or any shape desired. Cook with recipe of your choice.
10

Store this in refrigerator, completely immesed in brasing liquid and well sealed for up to 3 days.