This weekend I made some really tasty beef-style seitan. I do not remember where this recipe came from - it is one of those recipes that's been hanging around in one of my binders for ages and I just now got around to making it. I knew I wanted something rich and savory that I could slice up for "steak" sandwiches and fajitas, as well as a Seitan and Mushroom Stroganoff.
1/4 cup chopped onion
2 cloves garlic, minced
2 cups vital gluten
2 tbs nutritional yeast
1 tsp ground black pepper
1 1/2 cups warm vegetable broth
2 tsp Marmite
2 tbs tahini
2 tbs soy sauce
2 tsp Liquid Smoke
2 tsp Kitchen Bouquet
vegetable broth - if simmering on top of stove you will need 6-8 cups; if baking, 4 cups
1/4 cup soy sauce
1/4 cup tomato juice or V-82 tbs Marmite
1 tbs Kitchen Bouquet
1/2 to 1 tbs Liquid Smoke
If using the stovetop method, combine the broth ingredients and bring them to boil in a large pot over medium heat.
If baking, preheat oven to 325.
Saute onions and garlic until onion is translucent.
In a bowl, mix seitan ingredients. Add onion/garlic mixture and stir to combine well. You can use a food processor, but I prefer to use my hands. Mix until a soft dough is formed and pulls away from the sides of the bowl. Knead for a few minutes.
Divide gluten into a dozen or so "steaks" and set aside to rest for 5 minutes.
If using the stovetop method, slide "steaks" into the simmering broth, cover, and allow to simmer for 1 hour. Do not boil.
If using the oven method, place "steaks" into a casserole dish and pour the broth over them. Place in the oven and bake for 1 hour.
Save any leftover cooking broth. This makes a killer "au jus" for "roast beef" sandwiches or can be used as a gravy base.
Here is a delicious toasted cheeze "steak" sandwich with onions, peppers, and mushrooms on a homemade crusty French roll. YUM!