Ingredientes para Dark Meat Seitan
- 1 tablespoon Olive Oil
- 1/4 cup Red Miso
- 1 tablespoon Molasses
- 2 tablespoons Tomato Paste
- 2 teaspoons Braggs Liquid Aminos
- 1 teaspoon Balsamic Vinegar
- 1 teaspoon fresh minced Garlic Cloves
- Dried Basil
- Dried Oregano
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon ground Peppercorn
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Powder
- 1 cup Port Wine
- 4 cups Vegetable Stock
- 2 cups Water
- Seitan
- 1 1/2 cups Vital Wheat Gluten Flour
- 1/2 cup All-Purpose Flour
- 1/4 cup Nutritional Yeast
- Seitan Wrap (optional)
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Como fazer Dark Meat Seitan
- In a large bowl, combine the following ingredients to form a paste: (See ingredient list for measurements)
- Add the remaining ingredients (excluding the braising liquid) and stir until well blended. Set aside.
- The mixture should remain a paste after adding the onion powder.
- In a large, non-reactive pot, combine the wine, vegetable stock, and water.
- Bring the liquid to a boil.
- Ladle about 1 cup of the hot boiling liquid into the seitan paste.
- Stir vigorously until the paste is thoroughly incorporated and smooth.
- Carefully transfer the seitan mixture into the pot with the boiling liquid.
- Return the pot to a boil.
- Add the optional seitan wrap (if using) to the pot. Reduce heat to a simmer, partially cover, and cook for 1 hour.
- Using tongs, gently turn the seitan to ensure even cooking and exposure to the broth.
- Continue to simmer, partially covered, for another 1 to 1 1/2 hours. The longer you cook, the firmer the seitan will become.
- After 1 1/2 hours, remove the seitan from the pot and check for desired firmness and taste. If needed, continue simmering in batches, checking frequently.
- If the liquid evaporates significantly (leaving more than 1/2 of the seitan exposed), add 1-2 cups of additional vegetable stock to maintain the liquid level.
- Once the seitan reaches your desired firmness and flavor, remove it from the broth.
- Allow the seitan to cool completely. If using a wrap, remove it now.
- Slice the seitan into 1/2-inch thick rounds (or your preferred shape).
- Store the seitan in an airtight container, completely submerged in the braising liquid, in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
48g
Fat
5g
Carbs
9g
